We are in full fermentation mode around here. Vince is reading online and he wants to ferment everything. I wanted to start with pickles but figured there was zero chance of finding pickling cucumbers around here. We had one nice fruit/veggie market but the guy who ran it has gone, the place is going to close completely the end of October (I think) and the guy who did run it is hoping to open his own place soon. I figured that was my best shot at finding pickling cucumbers. Nope, they didn’t have any. I figured I’d just make kimchi and be done with it but when I got to United . . they had pickling cucumbers. I couldn’t believe it. I asked the guy if they’ve always had those and he said nope, just started carrying them. Thank you!
I keep grapevines for my pickles. The leaves are supposed to help the pickles stay crunchy. I’ll never get grapes but as long as I have leaves for my pickles, I’ll be happy.
I ran into a friend in town and they have made fermented pickles and said they were amazing. I can’t wait for these to be done. We should probably move somewhere so I can grow cucumbers. I’m thinking . . Missouri! 🙂
This is the kraut that I put in before I went to Missouri. I just haven’t had the time, or haven’t taken the time to put it in jars so it’s been sitting in the fermenting box. I think it’s so much better after having been in there longer.
I’m fixing to go get a batch of kimchi fermenting in the fermenting box.