I tried the wild fermented cucumbers today. There’s been minimal residue on top of the water, nothing that could not be removed with a quick wipe with a paper towel. What this means is that the lacto bacterial flora I am after is healthy and thriving, with the nasties beaten into submission.

The pickles will still need some time, but the sourness is definitely developing. There’s already a depth of flavour that’s promising great things to come.