This is a quick, lunch and fun, full of natural probiotics. The dry salami is fermented the old way, with lactic acid starter culture, aged gouda cheese,good fermented pickles, beats, and sauerkraut. I also added a p~ate, for liver and fresh apples. The drink is a herb infusion of hibiscus & cinnamon
Pam's Tactical Kitchen 
Tasty!
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