152. Traditional Québécois Acadian Salted Herbs

Dr. Don and Professor Ben talk about the risks of eating
traditional Québécois Acadian salted herbs.


Dr. Don - not risky
Professor Ben - not risky


Randal Oulton on Twitter: “Traditional Québécois / Acadian
salted herbs

Herbes salées vide-jardin | Mordu

CooksInfo Food Encyclopaedia - CooksInfo

How to make your own sauerkraut | UMN Extension

ComBase

(32) Greg Davies “Vegetables” - Would I Lie to You? - YouTube

Classification of fermented foods: worldwide review of
household fermentation techniques - ScienceDirect

Effect of temperature, sodium chloride, and pH on growth of
Listeria monocytogenes in cabbage juice. | Applied and
Environmental Microbiology

New perspectives on the gastrointestinal mode of transmission
in invasive Listeria monocytogenes infection - PubMed