Moving right along, i think today’s the day to move my pickle crock into the fridge to slow down the fermentation process. Fizzy, tangy, not TOO salty, and probiotically delicious!
I THINK i’ve let this crock ferment for about 2 weeks, but honestly i don’t remember when i started the batch. Think i should invest in a labelling system? I see masking tape in my future pickling batches.
I mixed radish, patty pan squash, green beans and zucchini and yellow squash. What are your favorite veggies to ferment?