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.
Fermented in what, Dimetapp?
😂 the beets are what give it the purple, the longer they stay in there the darker they will get
Well if you end up making a Dimetapp batch, lemme get that etsy (/s).