Kitchen: anaerobic ferments, various (mostly in peanut butter jars)

Anaerobic ferments, various (mostly in peanut butter jars)

While I’m here: wife came home from a work project (planting some saplings) with a couple cardboard boxes from a big haul at a great grocery store to stock up our new freezer :) including big batch of cucumbers & cherry tomatoes for me to ferment. (Most of our groceries are delivered by co-op).

Most are put in peanut butter jars for my prodigious habit from iherb, also bottled some cauliflower, some kind of dried turmeric, a few carrots etc. I add in a laurel leaf or three to keep things crispy, a few black peppercorns along with the salt and spring water. Stash in below-floor sort of root cellar place.

Whatcha think?