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Devonviolet
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Well, its been 7 days since I started fermenting the pickles and Jicama.
We tasted them last night at dinner. They are both yummy! The pickles are a bit softer (in the middle), than I hoped they would be. But, they still have a nice crunch.
The Jicama is just a bit less firm, which is a good thing. It still has a nice crunch and has taken on the pink color of the sauerkraut juice culture, with a tiny bit of effervescence.
ETA: When I made the pickles, on inspiration I added some coarsely chopped onion. We were pleasantly surprised at how good the onion was! I will definitely be adding larger pieces of onion to pickles and cultured vegetables, in the future.
We tasted them last night at dinner. They are both yummy! The pickles are a bit softer (in the middle), than I hoped they would be. But, they still have a nice crunch.
The Jicama is just a bit less firm, which is a good thing. It still has a nice crunch and has taken on the pink color of the sauerkraut juice culture, with a tiny bit of effervescence.
ETA: When I made the pickles, on inspiration I added some coarsely chopped onion. We were pleasantly surprised at how good the onion was! I will definitely be adding larger pieces of onion to pickles and cultured vegetables, in the future.
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We already use "duck soup" on our fruit trees. 
And there are still green berries, that will be ripe, and we can harvest in the next week or so. These are going to be easier to reach, so, we won't have to work so hard to get them. 