Mark Connolly 🍻 🚴🏼♀️ (he, him, his)<p><span class="h-card" translate="no"><a href="https://sfba.social/@ascentale" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>ascentale</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/bikenite" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>bikenite</span></a></span> Update! I have some dill pickles fermenting! I managed to misjudge the size of jars I needed, but I have a plan B for all the other cucumbers. In the meantime, these should work ok, though the mix of cucumber sizes may be a problem.</p><p>Sauerkraut is still on my to do/ferment list, but I picked up some cabbage this morning. And I’ve added plums to my to do/ferment list as they had them at the farmer’s market. </p><p><a href="https://mstdn.ca/tags/LactoFermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>LactoFermentation</span></a></p>