I’m in the middle of migrating from Reddit to Lemmy, and I’m really going to miss the fermentation community over there. Thought I’d try and get some ferments posted and maybe meet some similarly minded folks over here.
I’m in the middle of migrating from Reddit to Lemmy, and I’m really going to miss the fermentation community over there. Thought I’d try and get some ferments posted and maybe meet some similarly minded folks over here.
Cool, didn’t know your could use bay leaves. I used to collect young oak leaves in the spring and throw them in the freezer to use in my batches of kraut.
For cucumber pickles, I gotta say that calcium chloride helps more than anything else. Just replace 5% of your salt with CaCl (that’s 5% of total salt, like if you normally use 100g of salt you would instead use 95g salt and 5g CaCl)