i <3 fermentation! that should be obvious as i enjoy brewing my own beer, but these recent food fermentations have been just as fulfilling. there is nothing better than eating a pickle bursting with flavor and nutrients and knowing that you have made it. lacto fermentation is a process where food is unpasteurized so you don't lose all the good bacteria killing the bad bacteria...a lot like home made beer! it's delicious and i will probably never go back to those puny vinegar pickles i used to think were so great.
anyways on to the pics:


newest batch of pickles...made about 2 seconds ago.
everything fermenting in my kitchen right now.

dill sauerkraut close up.

habanero pickles close up.

kosher dills close up.

all pickles: habaneros, kosher dills 5 days, kosher dills today. note how the brine gets milky as they ferment. for example the middle pickles are the same as the jar on the right except they started fermenting 5 days earlier. the milky look is caused by lactic acid that is leached out of the cukes and subsequently fermented.
ps. i'm also marinating some tofu for tomorrow...expect pics