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Survivalism & Self Sufficiency Topics => Food Preps => Processing Food For Storage => Topic started by: Morning Sunshine on October 27, 2015, 12:19:52 PM

Title: fermented foods - what have you pickled?
Post by: Morning Sunshine on October 27, 2015, 12:19:52 PM
I love reading the dehydrating thread, so I decided to start a place for fermenting talk.  So share your tips, recipes, and favorite fermenting tools

----
As you know, I have been doing lemons for years (http://thesurvivalpodcast.com/forum/index.php?topic=22990.msg252815#msg252815), and we love them.  We moved to limes and limequats easily as it is the same concept.  Every time I have tried sauerkraut on my own it fails (but always works with a teacher around!  go figure).
I did cucumber pickles last summer, and wish I had done more this summer, but forgot.  I added dill to them.

I fermented jalapeños this year, as a preservation for recipes.  I don't like to eat them by themselves, although one of these days I might try the pickles just to see if they effect me the same as fresh ones do.

I just tried a bottle of green beans, and I love the green beans, just plain no herbs or spices.

I did watermelon pickles also, 2 kinds.  One quart of plain and a quart with cinnamon and cloves.  The spiced ones are the ones my family likes, so I just made another 3 half-gallon batches.  I want us to be eating fermented foods every day as we have so many digestive problems around here.
Title: Re: fermented foods - what have you pickled?
Post by: xxdabroxx on October 27, 2015, 12:27:52 PM
I've only done sauerkraut so far, purple and regular cabbage.  Basically chop it up, salt it, smash it, wait a bit then pack it in a jar and let it sit.  I used one of the fancy lids with the bubbler on top of  a mason jar.  Came out pretty good I think. 
Title: Re: fermented foods - what have you pickled?
Post by: DrJohn on October 27, 2015, 01:17:27 PM
Cucumbers, carrots, string beans and zucchini so far!
Title: Re: fermented foods - what have you pickled?
Post by: Morning Sunshine on October 27, 2015, 01:31:54 PM
carrots.  I really really want to do shredded carrots.  I forgot about those, I bet I can get my family to eat those also!
Title: Re: fermented foods - what have you pickled?
Post by: kckndrgn on October 28, 2015, 08:47:32 PM
Kraut and pickles (cucumbers) has been about it for me.  I really loved the pickles.
Title: Re: fermented foods - what have you pickled?
Post by: David in MN on October 29, 2015, 07:23:08 AM
Pickles, kraut, kimchi, yogurt (in industry), but my favorite is fermented hot peppers and garlic for homemade hot sauce.

When I have the time to make real Polish sausage and cook it in homemade kraut it brings me back to my grandma's kitchen in Chicago. She's serve it with rye bread and plenty of butter and a healthy scoop of horseradish. Man do I miss it.
Title: Re: fermented foods - what have you pickled?
Post by: Chemsoldier on October 29, 2015, 07:44:29 AM
Cucumber pickles, green beans, kraut.  We have not made any for a while.  Need to get back at it. 
Title: Re: fermented foods - what have you pickled?
Post by: Big_Al on October 30, 2015, 03:14:23 PM
I did some asparagus and beets.  4 quart jars total mild and hot.  They were delicious.
Title: Re: fermented foods - what have you pickled?
Post by: xxdabroxx on October 30, 2015, 03:50:00 PM
I did some asparagus and beets.  4 quart jars total mild and hot.  They were delicious.

How did you go about doing the asparagus?  Sounds like it would be great in a bloody mary. 
Title: Re: fermented foods - what have you pickled?
Post by: LvsChant on October 30, 2015, 04:20:09 PM
I've only done sauerkraut (in fact, it is time for another batch). It has turned out really well each time, though... I have used a simple empty plastic gallon ice cream container for small batches (has the advantage of being easy to monitor) and also used a big crock with the fancy air lock lid...
Title: Re: fermented foods - what have you pickled?
Post by: MaddoginMass on November 01, 2015, 03:27:21 PM
Sauerkraut and just did 2 quarts of dilly beans this afternoon.
Title: Re: fermented foods - what have you pickled?
Post by: PorcupineKate on November 09, 2015, 08:17:00 AM
I started a crock of sauerkraut last night.   
Title: Re: fermented foods - what have you pickled?
Post by: AnnsSolo on January 01, 2016, 09:54:32 AM
DH won't eat anything from the brassicas that I've fermented, but the carrots, lemons and salsa were deemed acceptable. I really like having the carrot sticks around. Has anyone tried celery? Or celery root? Celery is his favorite vegetable, that might go over well.
Title: Re: fermented foods - what have you pickled?
Post by: Morning Sunshine on January 01, 2016, 10:07:44 AM
We made this for Thanksgiving: http://gnowfglins.com/2013/12/09/lacto-fermented-cranberry-sauce/ and it is soooo yummy.  I gave the recipe to my 11-yo daughter who more pulverized the ingredients in the blender instead of a rough chop, so it more of a fine relish.  And we love it.
Title: Re: fermented foods - what have you pickled?
Post by: LvsChant on January 01, 2016, 02:45:12 PM
Sounds very good, MS. I made my typical cranberry sauce (Barefoot Contessa's recipe) with fresh-squeezed citrus juice and zest... but no probiotics :(
Title: Re: fermented foods - what have you pickled?
Post by: Morning Sunshine on January 29, 2016, 05:37:43 PM
I have thought about buying a container of fresh salsa from the grocery store to ferment.  I buy some every week anyway to put in my eggs, but was wondering about fermenting it.  Any thoughts on this?  I thought I would add some juice from my fermented jalapeños to kick-start the process.  At least until Summer when I can experiment with making my own fermented salsa.
Title: Re: fermented foods - what have you pickled?
Post by: xxdabroxx on February 02, 2016, 10:51:29 AM
I started a mead over the weekend, it's bubbling away but I think the cold weather may be slowing it down a bit. 
Title: Re: fermented foods - what have you pickled?
Post by: Nicodemus on February 15, 2016, 05:09:20 AM
I have thought about buying a container of fresh salsa from the grocery store to ferment.  I buy some every week anyway to put in my eggs, but was wondering about fermenting it.  Any thoughts on this?  I thought I would add some juice from my fermented jalapeños to kick-start the process.  At least until Summer when I can experiment with making my own fermented salsa.

Just ask them what ingredients they put in it. Some might stall a ferment. I'd also wonder what the salt content was and how much more you'd have to add to ensure that some nasty organisms aren't propagated. It sounds easier and less expensive just to start off with your own recipe.
Title: Re: fermented foods - what have you pickled?
Post by: bcksknr on February 15, 2016, 09:15:35 AM
     I like red beets. I like saurkraut. So, it was natural that I shredded beets and krauted them. These are wonderful.; sweet and tangy.
Title: Re: fermented foods - what have you pickled?
Post by: Perfesser on February 15, 2016, 09:40:27 AM
Quote
How To Make Fermented Salsa
http://wellnessmama.com/2643/fermented-salsa/
A Fast and Easy Tip

If you don’t have the time or ingredients to make your own salsa, you can get the benefits of fermented salsa by fermenting store bought salsa as well. If possible, use the fresh made salsas in the refrigerated section, but you can ferment canned versions also.

The best inexpensive fermenter is a glass vase. Find one that's just a straight cylinder (or square I guess) Whatever you use for a weight will fit small and big batches perfectly. A collapsible silicone bowl makes a perfect cover/airlock. This is the very start of a batch of kraut, before the brine has come out.
(http://i828.photobucket.com/albums/zz206/Indyyeti/Zeli_zpsr77dsikj.jpg)


Title: Re: fermented foods - what have you pickled?
Post by: anteau on March 16, 2016, 04:50:26 PM
Cool idea, my cabbage never seems to give off enough water, any ideas why?
Title: Re: fermented foods - what have you pickled?
Post by: mountainmoma on March 16, 2016, 04:56:22 PM
Cool idea, my cabbage never seems to give off enough water, any ideas why?

You shred it, toss with salt and knead it well, knead like bread. You need to add the salt and then knead it, and it releases juices, may not seem like too much, but when you weight it, there will be enough on top to keep air off of fermenting cabbage, I have a picture somewheres on a thread here too, about, 1/4 deep on top after you have weighted it down.   The only way I can see that you would fail is not adding the salt before you squeeze and knead (or pound, some people pound it) or not doing it long enough. You are breaking down the cell walls. you will feel it get wet. But, it isnt swimming in water or anything, isnt supposed to...
Title: Re: fermented foods - what have you pickled?
Post by: anteau on March 17, 2016, 09:29:55 AM
Thanks, I think I need to more actively knead or pound
Title: Re: fermented foods - what have you pickled?
Post by: LvsChant on March 19, 2016, 04:37:40 PM
A batch of sauerkraut is in the crock now... about 12.5 lbs of cabbage... got it on the St. Patrick's Day sale for 19 cents/lb. :)
Title: Re: fermented foods - what have you pickled?
Post by: maxhedroom on July 23, 2016, 11:15:32 AM
I have fermented wine, cukes, yellow squash, hot peppers and garlic.
Title: Re: fermented foods - what have you pickled?
Post by: r_w on July 23, 2016, 01:43:09 PM
Favorite new thing this year is ginger.  Sliced thin on mandolin.  Sweet, salty, and spicy.  So much better than that pink pickled stuff from the store.
Title: Re: fermented foods - what have you pickled?
Post by: xxdabroxx on July 27, 2016, 12:18:10 PM
Favorite new thing this year is ginger.  Sliced thin on mandolin.  Sweet, salty, and spicy.  So much better than that pink pickled stuff from the store.

Care to share your method/ recipe?  I wouldn't mind trying it.  I've never been a big fan of the pink stuff. 
Title: Re: fermented foods - what have you pickled?
Post by: r_w on July 27, 2016, 05:56:19 PM
Care to share your method/ recipe?  I wouldn't mind trying it.  I've never been a big fan of the pink stuff.
Sliced thin, tossed with sea salt and bruised like kraut, stuffed in jar, topped with brine.  Probably double salt than needed, but I like the extra salty taste. 
Title: Re: fermented foods - what have you pickled?
Post by: fritz_monroe on August 10, 2016, 07:55:20 AM
I make beer, wine and mead.

I've attempted to make sauerkraut, but it ended up so salty that I couldn't eat it.  Anyone have a fool proof sauerkraut recipe that doesn't end up super salty?
Title: Re: fermented foods - what have you pickled?
Post by: r_w on August 10, 2016, 09:49:51 AM
The sure way is to use the scale and measure it out. I don't remember the amounts, but you can Google it.
Title: Re: fermented foods - what have you pickled?
Post by: mountainmoma on August 10, 2016, 02:57:15 PM
2t salt per pound of sliced cabbage   -- from Joy Of Cooking. Works for me and my friends
Title: Re: fermented foods - what have you pickled?
Post by: r_w on August 10, 2016, 03:39:52 PM
Thank you. 
Title: Re: fermented foods - what have you pickled?
Post by: Montag 451 on August 10, 2016, 09:10:58 PM
Just made a 35 lb batch of sourkraut in my #12 crock for canning. I've always used 3 1/2 tablespoons canning salt per 5 lb. of
cleaned, de-cored and ready - to - shred cabbage. Have made it that way
 for years. (my mom's recipe)
Anymore I weigh it on an accurate scale and measure carefully, have much more consistent results now.

Also did a live batch of cauliflower, garlic and onion in my Schmitts 5-liter crock a couple weeks ago.
Like that fermenting crock, makes batches that fill a couple half gallon jars, perfect for the fridge. 

good luck!
Montag451
Title: Re: fermented foods - what have you pickled?
Post by: AvenueQ on August 11, 2016, 07:31:22 AM
I made beet kraut a couple of weeks ago and my fiance made pickles. First time we really fermented anything and they both turned out great. Then he got me a little 1 gallon crock for my birthday last week, so I'll be doing a lot more I think. I have a recipe for fermented shiso that I want to try, just have to wait for my plants to get big enough.
Title: Re: fermented foods - what have you pickled?
Post by: Stwood on August 11, 2016, 09:08:47 AM
Just tagging on here.  ;D Looks like a great thread.
Never pickled anything, but about to venture into pickling okra, as we have some starting to come strong in the garden. And I love the taste of the Talk-O-Texas pickled okra.
I found a super easy (looks to be) recipe I'm going to try. Just have to get 4 more pints filled with okra then start the process.
Title: Re: fermented foods - what have you pickled?
Post by: Montag 451 on August 11, 2016, 09:01:45 PM
Hmm....fermented beets. might try that. what's good to put in with that?
don't like a lot of heat :P
Title: Re: fermented foods - what have you pickled?
Post by: Stwood on August 11, 2016, 09:53:09 PM
Got 8 pints of okra pickled. Put some habanaro's in the jars.  Oh oh ouchie maybe.  :o
Title: Re: fermented foods - what have you pickled?
Post by: r_w on August 12, 2016, 08:02:06 AM
Hmm....fermented beets. might try that. what's good to put in with that?
don't like a lot of heat :P

Ginger
Title: Re: fermented foods - what have you pickled?
Post by: mountainmoma on August 12, 2016, 11:22:56 AM
Got 8 pints of okra pickled. Put some habanaro's in the jars.  Oh oh ouchie maybe.  :o

But, this is the thread for fermented pickles, not made with vinegar and water bath processed. I do both too.
Title: Re: fermented foods - what have you pickled?
Post by: Stwood on August 12, 2016, 03:05:22 PM
Oopsie.... ;D
Title: Re: fermented foods - what have you pickled?
Post by: AvenueQ on August 12, 2016, 05:42:27 PM
Hmm....fermented beets. might try that. what's good to put in with that?
don't like a lot of heat :P

I just made mine with 1 head of cabbage, 2 beets, and 1-2 tablespoons of salt (I measured out 1T and then added to taste). It turns this bright fuchsia color and tastes basically like regular sauerkraut, maybe slightly sweeter. Tastes great and I love just looking at it in my fridge.
Title: Re: fermented foods - what have you pickled?
Post by: Morning Sunshine on August 13, 2016, 01:28:03 PM
starting a pint of garlic today.  Was about 4 heads.  just garlic, no other seasonings or spices.

I also have some cucumbers to do.
Title: Re: fermented foods - what have you pickled?
Post by: fritz_monroe on August 13, 2016, 05:43:17 PM
starting a pint of garlic today.  Was about 4 heads.  just garlic, no other seasonings or spices.

I also have some cucumbers to do.
And you did this how?  We always have extra garlic.  And is this something you eat outright?  Or do you use pickled garlic like you do regular garlic?
Title: Re: fermented foods - what have you pickled?
Post by: Morning Sunshine on August 13, 2016, 08:21:23 PM
And you did this how?  We always have extra garlic.  And is this something you eat outright?  Or do you use pickled garlic like you do regular garlic?

http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-garlic-cloves/
http://www.deliciousobsessions.com/2012/09/52-weeks-of-bad-a-bacteria-week-32-lactofermented-garlic-updated-for-the-pickl-it/

basically the same thing on these two and a few others I looked at.

As to what I am going to do with it - I HAVE NO IDEA!!!!  My sister and her husband love pickled garlic, but when she and I tried "pickling" it with vinegar and water bathing it, they did NOT like it.  I am hoping that they will like this, and I can convert another two people to lacto-fermenting!
I will let you know when it is done.  ;D
Title: Re: fermented foods - what have you pickled?
Post by: Montag 451 on August 14, 2016, 07:55:06 AM
I just made mine with 1 head of cabbage, 2 beets, and 1-2 tablespoons of salt (I measured out 1T and then added to taste). It turns this bright fuchsia color and tastes basically like regular sauerkraut, maybe slightly sweeter. Tastes great and I love just looking at it in my fridge.


Going to have to experiment with that, thanks for the tip ;D               
Title: Re: fermented foods - what have you pickled?
Post by: mountainmoma on August 14, 2016, 10:21:12 AM
I just made mine with 1 head of cabbage, 2 beets, and 1-2 tablespoons of salt (I measured out 1T and then added to taste). It turns this bright fuchsia color and tastes basically like regular sauerkraut, maybe slightly sweeter. Tastes great and I love just looking at it in my fridge.

Yep, that is done alot out here, you can add all kinds of different plant matter to a bed of cabbagle to ferment. What we have done and seen added, grated carrots, grated beets, Opuntia (prickly pear) pads, sliced, seaweed, kale, tree collards, various herbs, any kind of garden greens
Title: Re: fermented foods - what have you pickled?
Post by: mountainmoma on August 14, 2016, 07:44:58 PM
here is a link, I'm on their mailing list, so this timely link came today:

Lacto fermented zuchini slices ! http://www.mountainfeed.com/blogs/learn/fermented-zucchini-pickle-chips
Title: Re: fermented foods - what have you pickled?
Post by: AvenueQ on August 15, 2016, 08:50:22 AM
Oooo, my neighbor just brought over some fresh zucchini from her garden yesterday, might have to try this!
Title: Re: fermented foods - what have you pickled?
Post by: Montag 451 on August 15, 2016, 08:19:40 PM
Ginger

Now THAT sounds interesting...probably don't want TOO much in there, hmmm......
Wonder what a little clove/nutmeg in fermented beets would do.
Never thought about putting stuff like that in a ferment. Love candied beets, wonder what would happen....
Would likely be awesome, or absolutely NASTY and disgusting, lol
Anyone tried these ingredients?
Title: Re: fermented foods - what have you pickled?
Post by: Montag 451 on August 15, 2016, 08:28:33 PM
And you did this how?  We always have extra garlic.  And is this something you eat outright?  Or do you use pickled garlic like you do regular garlic?

Recently fermented 3 big heads of cauliflower, with a LOT of garlic and some onion, yummy.
The wife loves the fermented garlic cloves, not strong tasting after the ferment.
Me, I,m all about the cauliflower, lol
Ok, going to the fridge to gets some, you folks are making me hungry.....
Title: Re: fermented foods - what have you pickled?
Post by: Morning Sunshine on September 11, 2016, 07:57:45 AM
just found this recipe: ginger and turmeric sauerkraut.  It is high on my list to try!

 http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/golden-kraut/?trk_msg=2FJIT7KFH2AK51BD6CSAK0ENLG&trk_contact=J423O6R5VS63VG400RC7I1GEO0&utm_source=Listrak&utm_medium=Email&utm_term=Golden+Kraut&utm_campaign=2016+Newsletters&utm_content=9_11_16+Newsletter
Title: Re: fermented foods - what have you pickled?
Post by: Richard (richard) on September 26, 2016, 12:28:05 PM
And you did this how?  We always have extra garlic.  And is this something you eat outright?  Or do you use pickled garlic like you do regular garlic?
I kept a small jar of garlic in the refrigerator for several months, no brine, crushed, and some salt. It turned out to be the most luscious garlic spread imaginable. It fermented developing a creamy gravy to it.
Title: Re: fermented foods - what have you pickled?
Post by: Black November on September 26, 2016, 01:09:47 PM
We can pickle that (Portlandia)
https://youtu.be/yYey8ntlK_E (https://youtu.be/yYey8ntlK_E)
Title: Re: fermented foods - what have you pickled?
Post by: CountryRootsCityJob on November 08, 2016, 09:30:35 PM
Ever since checking out the book Fresh and Fermented from the library (I highly recommend it!) we've made 25lb batches of ruby red kraut with cabbage, beets, green onions, ginger and carrots quite a few times... the big trick we learned is to pound the snot out of it before putting it in the 5 gallon crock and submerging it.  We've also made dill pickles with garlic cloves (eat them plain or with other food- they mellow out a bit after fermenting) and it's okay if your brine is cloudy!

I almost started a business selling those two till the dept of making you sad explained all the regulations... and no, I don't have a commercial kitchen... grrrr!  But I digress...

What I really want to make some time is pickled asparagus with garlic, dill and a jalepenio pepper... but I've yet to find a recipe that isn't assuming it gets canned and uses distilled vinegar (we shy away from that stuff).
Title: Re: fermented foods - what have you pickled?
Post by: Papijoe on September 12, 2017, 08:35:35 AM
I recently did fermented baby telegraph cukes and sauerkraut. Has anyone tried fermented ketchup or relish? How about Kim-chi?

(https://imgur.com/gallery/kNwBQ)
Title: Re: fermented foods - what have you pickled?
Post by: Morning Sunshine on September 12, 2017, 08:52:11 AM
I recently did fermented baby telegraph cukes and sauerkraut. Has anyone tried fermented ketchup or relish? How about Kim-chi?

(https://imgur.com/gallery/kNwBQ)

Thank you for resurrecting this thread!  I had forgotten about it.

I made 3 different relishes this month.  I am hoping that at least one will be a winner with the tough crowd here.  I have not tried any of them yet, but they have moved from the counter to the fridge.

http://neohomesteading.com/old-school-fermented-dill-pickle-relish/
https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-cucumber-relish/
http://www.healthstartsinthekitchen.com/recipe/fermented-sweet-pickle-relish/

I also did a jar of these: https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-grated-ginger-carrots  they are also in the fridge.  they were very salty, and a lot of the brine has disappeared. I need to add more, but am unsure if I can just add water since it is already so salty, or if i need to dump and mix fresh water in.  The only liquid I used was from the carrots and ginger.  Any thoughts?
Title: Re: fermented foods - what have you pickled?
Post by: Papijoe on September 12, 2017, 10:11:26 AM

I made 3 different relishes this month.  I am hoping that at least one will be a winner with the tough crowd here.  I have not tried any of them yet, but they have moved from the counter to the fridge.

http://neohomesteading.com/old-school-fermented-dill-pickle-relish/
https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-cucumber-relish/
http://www.healthstartsinthekitchen.com/recipe/fermented-sweet-pickle-relish/

I also did a jar of these: https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-grated-ginger-carrots  they are also in the fridge.  they were very salty, and a lot of the brine has disappeared. I need to add more, but am unsure if I can just add water since it is already so salty, or if i need to dump and mix fresh water in.  The only liquid I used was from the carrots and ginger.  Any thoughts?

Thanks for the relish recipes! Do I need pickle cukes or can I use regular ones? (I lost my telegraphs to leaf mold)

My garden is still producing a few habaneros - any ever tried adding them to a pickle or kraut recipe?
Title: Re: fermented foods - what have you pickled?
Post by: Stwood on September 12, 2017, 10:16:49 AM
I add them to pickled okra. Only takes a half of one to a pint. Lol
Title: Re: fermented foods - what have you pickled?
Post by: AvenueQ on September 12, 2017, 12:56:27 PM
I recently did fermented baby telegraph cukes and sauerkraut. Has anyone tried fermented ketchup or relish? How about Kim-chi?

I made a batch of Kimchi last winter, it turned out great. I just finished some garlic pickles last weekend, they're so good. I refuse to eat store-bought pickles anymore.

This is my favorite book for fermented recipes (may have already posted it in this thread, but it's worth posting again): https://www.amazon.com/Fermented-Vegetables-Creative-Fermenting-Chutneys/dp/1612124259/ref=sr_1_1?ie=UTF8&qid=1505242570&sr=8-1&keywords=fermented+vegetables
Title: Re: fermented foods - what have you pickled?
Post by: David in MN on September 13, 2017, 05:47:49 AM
Thanks for the relish recipes! Do I need pickle cukes or can I use regular ones? (I lost my telegraphs to leaf mold)

My garden is still producing a few habaneros - any ever tried adding them to a pickle or kraut recipe?
.

You can add peppers to almost anything. But you will scare off anyone who doesn't like spice. My grandmother was fond of adding peppers or horseradish to things she pickled. And it scared off half the family. Stubborn old Germans are like that.
Title: Re: fermented foods - what have you pickled?
Post by: Redman on September 14, 2017, 02:55:07 AM
Recently I've pickled okra and made a squash pickle that tastes like bread and butter pickles. Made kimchee many times but not recently. Also have made a Giardiniera once with cauliflower, carrots, onions, bell peppers probably one other vegetable I don't remember.
Title: Re: fermented foods - what have you pickled?
Post by: DrJohn on September 14, 2017, 06:06:30 AM
Just finished string beans, bread and butter and garlic dills.  Not a great haul this year, but we did put up double the amount of crab apple jelly than we normally do.
Title: Re: fermented foods - what have you pickled?
Post by: LvsChant on July 08, 2020, 10:07:13 AM
reviving an older thread - but lots of good ideas here.

I'm trying my first batch of fermented cucumbers in my big Harsh Crock. A neighbor unexpectedly gave me 10 lbs of nice cucumbers for pickling. I'm really busy this week, so am trying to ferment intead of pickling with water bath...

Will let you know how it goes in a few days.