Traditional fermentation practices, essential for self-sufficiency, embody a form of everyday resistance and quiet sustainability, countering the homogenization and commodification of food.
Traditional fermentation practices, essential for self-sufficiency, embody a form of everyday resistance and quiet sustainability, countering the homogenization and commodification of food.
I’ve done some pickeling and for small cucumbers it works if you put them in a salt water bath for about a day. Makes the pickles more snappy and I’ve never had fungal issues.
Ah, that might work as well. With the larger cucumbers I have been using only the very outer layer gets hot enough so they stay snappy inside, but I agree that this could be an issue with smaller ones.