Amelia Bellamy-Royds on Nostr: npub1uw8g8…y88kr I regularly do pickled beets and radishes (both flavoured with ...

npub1uw8g8f3g29gw8uxfcj5863rnc783xyk0alqm9mcsx3leut98dausxy88kr (npub1uw8…88kr) I regularly do pickled beets and radishes (both flavoured with ginger) with lactic acid fermentation. The last few years I've had an issue with the beets, though: the brine thickens up (like yogurt, I guess?) & they discolour.

I had surprisingly nice results with the stem (petiole) parts of turnip greens.

I did immature zucchini a couple years ago. Texture was good, but I learned that lemon balm should never be used as a pickle flavouring (very weird chemical flavour).