Seakraut
"Hijiki and arame seaweeds retain a good texture during fermentation," explains Alex Hozven of this kraut inspired by the Japanese macrobiotic diet. If you can't find burdock, substitute another root vegetable, like carrot.
"Hijiki and arame seaweeds retain a good texture during fermentation," explains Alex Hozven of this kraut inspired by the Japanese macrobiotic diet. If you can't find burdock, substitute another root vegetable, like carrot.
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