Los Fomos

Here's the pickle recipe:
https://paragraph.xyz/@0x075b108fc0a6426f9dec9a5c18e87eb577d1346a/spicy-sour-jalapeno-pickles

First, this bowl looks like an amazing breakfast for me. As a rule, I'm just adding tomatoes and salted cheese. Sometimes I sprinkle vinegar too. So good 🤌

About the picklification, it sounds easy. I'm going to try it. What is white vinegar? I have wine-based vinegar. Can I use this?

I'm eth newbie..just learning
(working on @farcaster)

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Based in /los-fomos • Bringing spice to the chain as LF FM co-host |
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Yeah, other vinegars are fine. “White vinegar” is a distilled neutral vinegar that’s just acid, no other flavor, usually used for pickling. Kinda the vodka of vinegars.

Love how you wrote this up! A trick I've used for covering things as they ferment is to place a paper towel on top. Once the paper towel gets wet in the brine it should keep the rest of the contents submerged.

Yes, but not that much. Just loosen the lid once a day and let out any offgas. 

The vessels I like the most are actually these Korean kimchi containers. They come in a bunch of sizes and have an internal airlock. I bet there are glass ones too:

enjoy cats, running, bread, and a bit of w̶e̶b̶3̶ onchain data

Yes, but not that much. Just loosen the lid once a day and let out any offgas. 

The vessels I like the most are actually these Korean kimchi containers. They come in a bunch of sizes and have an internal airlock. I bet there are glass ones too: https://www.seriouseats.com/e-jen-kimchi-containers-review-7562869

awesome guide! 420 $degen

been meaning to dabble in lactofermentation. if i used glass, do i need to worry about combustion/glass shrapnel? if so, any advice on how to avoid?

ty, will try it this weekend with my wife & post here, when we do!