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Got a batch of lacto-fermented dills going this week. That basically means there is no vinegar. Just salt, garlic, dill, and spices. They'll spend a week in the barrel fermenting then crisp up in the fridge before accompanying a pastrami sandwich.
Thursday, December 16, 2010
Pickles.
Got a batch of lacto-fermented dills going this week. That basically means there is no vinegar. Just salt, garlic, dill, and spices. They'll spend a week in the barrel fermenting then crisp up in the fridge before accompanying a pastrami sandwich.
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