Nell was wondering about this so I decided to give it a go. I scrounged around recipes online just to confirm that it’s no more complicated than vedge, salt, water, and time. Fermented pickles are magic! Put your vegetables in salt water and lactobacilli will eat sugars to produce lactic acid. The acid and salt transform the vedge into tart, crispy pickles that last forever in the fridge. Preparation Choose “young” ginger without big thick…

Some great ingredients at the store this weekend so I started a bunch of pickles. For the brines this is the salinity I used… A few days later… I have green garlic! I read about this a while ago and I _think_ the very acidic vinegar activated the sulphur in the skin of the garlic. So cool!

I’m starting to think that pumping up the ABV with honey is what causes oddball flavors in my concoctions. I’m going back to basics this time, no added sugar or honey. Wheatsville only had 2 gallons of apple juice so I also bought a gallon of Knudson’s cranberry pomegranate juice. Like most juice blends this is mostly apple juice so this should be a nice, simple hard cider. Total cost of ingredients for 3…