update on batch 2 of my lacto-fermented brine pickles….
7 day ferment
zingy, tangy and suitably sour
They're in the fridge now
(making friends with Iestyn, the sourdough starter).
I'll spare you from updates on improvements in our gut health,
but I'm excited about their pro-biotic aliveness.
They'll be going in some salsa verde tonight;
we're having roast lamb.
Now then - what can i ferment next?
I'm thinking carrots and cauliflower...