u/Kenw449

Things I have learned:

1: No Broccoli. They taste fine, but are annoying.

Or at least cut the florets off.

2: I should have started with less salt and worked up, not the other way around.

I did 2 tablespoons per quart/4 cups, I should have done 1.5. Again, Taste is fine, just slightly saltier than I think I want.

3: I need a bigger weight. Ordered.

4: I need some smaller jars for the fridge. Ordered.

5: I need more jars and accessories for more ferments. Ordered.

6: I need to experiment with the more seasoning and aromatics.

I only added garlic this time because I just wanted to know the base line flavor of a ferment before changing it up.

If there anything y'all can see that I should change?

I went pretty much all in on a mixed jar.

Peppers, carrots, radishes, broccoli, cauliflower, garlic, celery, and onion layers for helping keep it down and a glass weight. Though, I regret adding the broccoli as the floaters from it are a pain. Next time, I'll do those separately if I even like them.

I promise the carrots are sliced.

I used 2 tablespoons of salt for every 4 cups of water. It took exactly 8 cups to fill.

Washed everything thoroughly, and sanitized the glass in the oven.

Here's to hoping it turns out well.

$250, with 0 ETV