I was worried they'd be too salty, but they're perfect! Any ideas for using them in meals?
A buddy tried my sauerkraut recipe but skipped the salt weight step to cut corners. He ended up with a moldy batch and blamed my instructions. Now I keep my process to myself because sharing risks feel irresponsible if folks won't follow basic safety. It's a tough call between being helpful and knowing when to protect people from their own shortcuts.
I saw a sign at the grocery store for a fermentation meet-up next door at the library. They have a table where people bring their homemade sauerkraut and kimchi to trade jars. Last month, someone brought a spicy fermented radish mix that was a big hit. It's a fun way to try new stuff and get tips from neighbors.
He tried to make kombucha for his experiment. Now our kitchen smells like a vinegar factory, and his teacher asked if we're running a brewery.