Loosely following this recipe, though I've at least slightly modified basically everything. Changed veg types, added more red pepper, swapped some of the spices aroud (notably added dill seed), and swapped some of the white vinegar for apple cider vinegar.
Its quite good imo, but considering I made it to my taste, that shouldn't be surprising. Started including store bought Giard in my lunch almost every day, and figured it'd be better and cheaper to just make myself. Homemade is more vinegary, I think store-bought adds more other preservatives, and so can get by with less.
i made a lacto-fermented version of this once, it was really good
instead of vinegar you make a brine (3% salt iirc) and let it ferment for a week or 2 then add a bit of sugar and vinegar to stop the ferment if you want.
gonna make some again this year i think
Hm, interesting. I've brewed stuff before, but never fermented food, so might be worth a try, thanks!
Perhaps shoulda, though I tried to keep the ratios the same. Still, might be worth getting a PH tester to make sure I don't poison myself lol