Put everything in a large glass jar with a tight fitting lid. Place in water bath and bring to 100F. let cool, keeping covered, and store at room temp. at least 48 hours, or preferably longer. Store in refrigerator. Dont keep the lid too tight while its fermenting!! Stephen Pyles, in "The New Texas Cusine" says this version is inspired by Mark Miller who serves a version in both Coyote Cafe and Red Sage -- says he has a 10 month old version in the back of his refrigerator at home that he and some friends check on every once in a while... Michael Bowers
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 63.8mg||2 %|
|Potassium 297.1mg||8 %|
|Total Carbohydrate 215.8g||63 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 215.8g|
|Protein 0.3g||0 %|
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Calories per serving: 1353
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