Traditional fermentation practices, essential for self-sufficiency, embody a form of everyday resistance and quiet sustainability, countering the homogenization and commodification of food.

  • Akasazh@feddit.nl
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    1 month ago

    I’ve done some pickeling and for small cucumbers it works if you put them in a salt water bath for about a day. Makes the pickles more snappy and I’ve never had fungal issues.

    • poVoq@slrpnk.net
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      1 month ago

      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.