Time for some updates on the state of the denizens of the Fermentery! Fermented Peppers The peppers are coming along well so far, but they’re not quite done yet. I want to let this batch go for three weeks. Expect a report on the 24th. Garlic Dill Pickles My dill pickles turned out better than I could have expected. They softened a bit more than I would have preferred, so maybe the next batch will have some additional tannic elements (2 fresh bay leaves instead of 1 dried, perhaps). Read More…

Towards the end of last week I found myself with a little time to spare and running low on several of the pickles that I like to keep on hand. So I took a walk down to the market and brought home a bounty of different vegetables to start working on some old favorites and some new experiments. Fermented Peppers One of the first videos in Bon Appetit’s It’s Alive web series that captured my attention was the fermented pepper sauce. Read More…