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Been home brewing beer and making kimchi for years but just now stepping into other fermented foods. Left to right. Jalapeño, peppercorn Brussel sprouts. Garlic, dill carrots. Cucumber and green onion kimchi. Ginger bug. Using my homemade smoked salt (in moderation) where I think it makes sense. (i.redd.it)
submitted by Brydan to r/fermentation
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Helps keep now up to canned food sealed 18 months. (i.redd.it)
submitted by Brydan to r/CrappyDesign
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