What a view! So cool to see a homesteader here in Hawaii. I live on Oahu and an urban but a girl can dream, can't she? I'm fermenting in a tropical climate so yes, it's hit and miss. But it's fun to try. I do best with krauts, lemon garlic dill with white was really good and I recently was successful with red cabbage with ginger. That one I used a grated apple in as well for sweetness.
Thanks for the advice about the temperatures luckily I am in Scotland and the temperature in summer rarely goes above 70 so perfect for fermenting , Chow Chow is another new one to me that I will be trying soon , Thank You & Merry Christmas
I go by the signs if they are in the feet or bowels it can make the taste of ferments really taste bad. Believe me I have tested that and found it to be true. I will definitely try this recipe. Thanks for sharing.
Get you a farmer almanac or calendar never do it if the signs or bowels or feet. Take that from the voice of experience. lol you will respond the same way you did with that one that was bad. Texture and smell will be off I hope this helps you.
My experience with fermenting veggies is that orange bell peppers get mushy, but the green ones stay crisp--in the same ferment. I think the reds stay crisp, too, at least not unpleasantly soft. I'll never put orange ones in a ferment again. They weren't "bad," just 'way too soft. Was the first ferment all mushy or just the the orange peps?
