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.
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.