Have you tried making lacto-pickles? The fermented kind? I always felt that they were easier on the stomach, but I've got none-science-left-beef to back that up
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It's incredibly easy trust me. Ultimately trust your senses. If smells bad, it's too mushy just discard what you've made, sterilise your equipment and start again. All you really have to do is keep the vegetables under a 2-3% brine and let it sit in stable room temperature for a few weeks
That's rough! Smelling it helps a lot but Texture really gives away a ferment gone wrong. It should be firm enough to crunch. Fermentation generally does soften the end product but if it's too soft it's probably not enjoyable even if it might be safe to eat anyway.
oh fair fair!! once i’m in a space to do my own fermenting i really would like to tbh,,, i Love kefir and i love pickles and all manner of fermented foods
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i would maybe like to try though if you know any surefire ways to tell that aren’t smell based!