(Pictured: my first round of lacto-fermented pickles from 2021)

What are you doing differently this year? What do you want to learn?

Last year I got some inspiration from a HB post about pickling cucumbers and it was a really enriching and fascinating journey to learn about pickling and fermenting.

This year I want to stay on that train but learn to ferment habañeros, but my other goals are a gourd arch (for the pickling cucumbers), going to try drying beans for the first time in 10 years (I found a place to harvest bamboo that I'm going to use to make some huge trellises), and I want to try celery and also do garlic, potatoes, sweet peppers and eggplant.

I also want to learn about saving seeds, but I say that every year.

So what about you comrade? Share your inspirations!.

    • mao_zedonk [he/him]
      ·
      3 years ago

      Yeah lacto-fermenting is when you just dump brine on them, making an environment favourable for lactobacilli (et al) to turn the sugars into lactic acid. (This is in opposition to just pickling where you dump that acetic acid on em).