152. Traditional Québécois Acadian Salted Herbs

from Risky or Not? · host Don Schaffner and Ben Chapman

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

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