And I've got some Spanish radishes to ferment and play around with pickle recipes (thanks, Eric & Cecilia!), and a pile of sunchokes/jerusalem artichokes from Harmony Valley. So here's to an afternoon of playing with vegetables in the kitchen!
As some of you have heard in more detail, I had a bit of a scare this last week over the process of getting a couple of my fermentation recipes approved. (How much salt is enough? Too much? What type?)
This morning I had a conversation with a scientist who's a nationally-reknowned expert in vegetable fermentation, and he reassured me (and the licensing specialists) that using sea salt and the salt percentages in my processes are just fine. And he was so kind and friendly (thank you!).
So, all in all, I am a happy, grateful Farmenter today!