Amedean Messan wrote:I revisited this video but one thing that caught my eye was a book she pulled that looked top notch. I found it on Amazon:
Nick Kitchener wrote:How does she get the pickle super crunchy as is typical of tsukemono?
yukkuri kame wrote:For longer ferments, I've read adding a grape leaf to a jar of ferment will keep them crisper, but haven't tried it myself. Tannins.