Trying lacto fermented pickles with black pepper corn, fresh garlic, and dried dill. It’s on day 3 so I tried one. It’s tasty, but I followed a video that said “slime free okra” and mine is still a little slimy in the middle. Will that go away the longer I ferment? Did I do something wrong? I picked the smallest okras in the basket. It tastes good, just want that slimy texture gone!
Tell me your elephant garlic success! I want to add it to the garden next year.
Hey! New to my journey of cheese making and I can’t afford a cheese fridge and the gadgets that come with humidity monitoring.
I have made yogurt, farmers cheese, lebnah and many other simplier things. I have some helper knolles going in the fridge now. I am going to be making a French style coulemmier cheese this week (similar to a Brie or fromage).
I want to do some hard pressed cheese but only have my normal fridge to work with for aging. I will be vacuum sealing any hard cheeses and just want to know if I can age them in a regular fridge?
Would love to hear from people aging 4-9 month cheeses in tue fridge!