Day eleven and I sent the pickles to the fridge. The plump white cucumbers got soft -- one way too soft, mushy, yet with no signs of being bad per se. These had less salt than the first batch, so they're half-sour, and less garlicky (they tasted a bit better super garlicky). The small green and white ones are really good. Being wide at a larger size, the white ones get too seedy. If I use the lemon cukes in my garden they'll have to be very small, I think.
The kimchi is coming along -- slowly. It smells good, and is getting very gingery. The Thai chilis (fresh, not dried), aren't as hot as I'd have expected. They are seeded, but nonetheless I'd expect a bit more. The vegetables ones filled a five-quart bowl and now are 2/3 of a 2 quart crock.
A blog about food, fermentation, cooking and some amateur gardening.
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