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cagardenerwestelle

Long-gone Recipe

11 years ago

This morning, at breakfast, we were discussing fermenting foods. I remembered a fermented fruit 'sauce' that, I think, used a 'mother' that continued on as one used and added new fruit to the container. For some reason I want to call it "Rumpletoff", but that name may be totally wrong.

Does anyone know what I'm talking about? And, a recipe for the Starter/Mother and fruit would be nice.



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