History: I fermented cucumbers for the first time.
Now it’s tasting time.
Well tomorrow is. And I have everything I need – medicine for upset stomach, *etc.*, my phone in case I need a medical evacuation, the list goes on. Everything is set.
Altan says to wait 6-7 days from the start of fermentation. I waited 5 because the bubbles stopped (his other symptom of done-ness). There is a beautiful aroma of garlic when I open them, but after they sit for a minute, it turns to a musty smell that I THINK I’ve nailed down as being the jalapeno. Once I taste them I’ll know if that’s jalapeno-mustiness or rotten-mustiness.
God, I hope it’s the former. See you tomorrow!