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Published daily in Bend, Oregon, by Western Communications, Inc. Copyright 2007.
By Casey Seidenberg / The Bulletin
January 17, 2013
I am on a fermented food kick. It started when I pickled the 14 cucumbers I discovered in my garden after returning from vacation this summer. We couldn’t eat that many, so I preserved them, and they make a mean addition to any sandwich, topping to salad or side to soup.
The fermentation kick....