Posts in category 'canning'

First batch of fermented pickles are done (well, almost, left one jar on for a bit longer)! These are 10% vinegar and a 3% brine, fermented for 10 days, and they came out just perfect.

They’ll now go into the fridge for long term storage, but will not be heat processed as that kills off all those lovely lactobacilli that I worked so hard to cultivate!