I made several plans before I started this adventure, to give myself ways to stay grounded and feel at home regardless of place. One of those plans involves pickles, and the strangest item in my luggage: a glass pickle weight (thanks, mom!).
I decided that every time I stayed in one place for long enough, I would make a small batch of lacto-fermented (aka naturally fermented, without adding vinegar) pickled vegetables. I experimented before I left with a few batches of pickled green beans, carrots, and cauliflower (including one miserable failure and one smashing success). I also tried an experimental batch of sauerkraut, but it didn’t go well – partly because I made it too salty, but mostly because I remembered that I don’t like sauerkraut. Oops. Continue reading “Pickling My Way Around the World”