kraut thumping

Courtesy of and copyright Adam Harvey

Fermenting the night away
Fermenting the night away

She eats a sauer treat
She eats a kraut treat
She eats a yoghurt treat
She eats a salami treat

She ferments the foods that remind her of the good times
She ferments the foods that remind her of the better times

copyright & licensing

all content © VM (Vicky) Brasseur and licensed under CC BY-SA unless otherwise specified

dilly beans

I didn’t weigh anything this time around.

  • Fresh dill fronds
  • Several cloves of fresh garlic, peeled
  • Black mustard seeds
  • Black peppercorns
  • Several whole cloves
  • Two fresh bay leaves from the tree in the yard
  • Fresh green beans
  • 3% brine

Placed all the herbs/spices in the bottom of a one litre glass jar, packed in the beans top of that, hold it down with a glass weight, pour in the brine and make sure everything is well covered by it.

2023-09-12

Checked in on them today. The pH is 4.6. They taste really good and are still crunchy, but could use a little more time to get some acid bite. I’ll give them a few more days.

2023-09-30

pH is still 4.6. I removed the glass weight then put them in the fridge. They taste pretty good and have a decent consistency. I think they worked out.

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