three days (so far) in a 5% salt brine with beets, garlic, jalapeño and carrot.
These are firm/ever so slightly rubbery with a nice little bit of beet and garlic flavor
I wanted to try for 2 weeks but I can’t stop eating them I’m down 1/4 on day 3.
three days (so far) in a 5% salt brine with beets, garlic, jalapeño and carrot.
These are firm/ever so slightly rubbery with a nice little bit of beet and garlic flavor
I wanted to try for 2 weeks but I can’t stop eating them I’m down 1/4 on day 3.
these are lactobacillus fermented, no vinegar added. got some nice bubbles going!