Sunday, August 31, 2014


Brined at 4% by weight.  Added some dill, cloves, and mustard seed.  We'll see what happens.  

I've been getting better at this: instead of letting things go for weeks at room temperature, I'm getting them in the fridge before too long.  I've only had a few things that I had to throw out, but the things I'm making are *much* more delicious.  Or at least much better suited to my tastes.