Something new to me starting last year is fermentation of foods.
Things started out great but then kind of fizzled when the heat of Summer kicked in.
At least three batches failed before I gave up for the Summer. I read up more and decided it was the heat, I don’t have air conditioning.
That being said, in my research I’d read that you didn’t necessarily have to use distilled water. So I tried a batch of cucumbers. I’m saddened to report it didn’t work out so well.
From here on out my jars, lids and springs will be throughly sterilized and I will only use distilled water. I will be distilling my own water. Seems since the pandemic distilled water has become a fast seller here.
From everything I’ve read fermented foods are really good for you and I like the taste. The way I see it, with things going the way they are, the more one can learn to do things the old ways the better off they will be.
I currently have a quart jar of fermented jalapenos in the fridge and I prefer the taste to store bough. It’s a bit of an acquired taste but after eating a few, all I taste is vinegar when I eat the store bought.
I’m constantly learning how to do things they way they were done before industrialization came along.
For my salt I’m using Ball canning salt, it’s finer than table salt, however most all the videos I’ve watched say they are using sea salt. Something I can’t get locally.
I’ve included links to two videos that may be helpful to you if your wanting to try fermentation at home. The first link is on fermentation and the second is about making your own distilled
Slocum's Creak 