Traditionally Fermented Foods Devon Young Makes ten 4-ounce servings in

Makes ten 4-ounce servings in 6 to 10 hours

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Traditionally Fermented Foods Devon Young Makes ten 4-ounce servings inHarnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Stonger walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar powered electricity, Stonger relies on practical food preservation techniques, such as fermentation, to provide nutritious