Let's See Your Garden Pics - 2025

Our garden isn’t doing so well. Nancy thinks it’s the poor quality dirt she bought. I will say we have a good basil crop.

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QSis said:
Mark! Great to see you!

What are your plans for those devilish peppers??

Lee
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Thanks Lee! I’m experimenting with salsa but I’m having a hard time finding taste tester’s. I mix in cilantro, lime, 2 Carolina Reaper peppers, fresh garlic, S&P, Roma tomatoes and a bit of apple cider vinegar. Then simmer on the stove top for a bit. Sugar sometimes. Great flavor but it’s extremely hot 🥵
 
I am drowning in peppers. Tomorrow, I definitely need to do something with peppers.

Oh, I discovered the answer to my question of why I did not have more cherry tomatoes:


 
Neither. I am fermenting them naturally. I wrap them to avoid light for about 3 to 7 days. The top has a vent to allow gasses to go out without air coming in. The hope is to develop lactobacillus bacteria. The end result is a fermented pickle which is tangy, crunchy, and rich in probiotics. Once they get to the point where I want them, I can refrigerate them or let them go on and develop even more tanginess. My grandmother would add other cucumbers to her crock as time went on. Her fermented pickles were amazing. I do have a pickling crock but am saving it for sauerkraut so I used a 1/2 gallon mason jar with a spout and wrap a towel around it to reduce the light.

I have used black tea for crispiness. This time, I added bay leaves and horseradish slivers to keep all crisp.

I like the flavor about a month in IF all goes right.

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Do a google search for naturally fermenting vegetables. Sauerkraut is a naturally fermented product with cabbage. It's incredibly healthy, and surprisingly easy to make. Also, a warning: There are as many "methods" as there are stars in the sky. I joke that I could troll most any web community by asking simple questions. For example:
  • On a boating forum, ask what is the best anchor.
  • On a royal forum, suggest Toad-in-the-Hole for any celebratory breakfast for the royal family.
  • On an aquarium forum, ask how long people wait to harvest their at-home tilapia fish farm.
  • On a cooking forum, ask what is the best chef's knife brand. :cool:
  • On a natural living forum, ask whether you can add any vinegar to your fermented product OR question the amount of salt to add. :giggle:
I'm not a trouble-maker. I've just been around too long and seen too much online. :wink:

My grandmother left me no instructions so I am following someone else's advice. My first attempt at pickles was very crunchy but way too salty for me. I have made sauerkraut though.
 
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