Thanks. I'm hoping it turns out well.

How did it go?

Now we’re finally having cold weather In England and the cabbages are optimum, I made another 11pound batch of sauerkraut, should be ready for Christmas.

It's good. I'm still working through eating it, but it's very good.

I somehow missed this post. I guess the point of it is that Yakult is so popular in Korea that its Japanese origin is forgotten about.

My own kid has grown up with Yakult and Calpis, both of which she adores. She loves Bikkle and Korean Milkis too but we’ve never seen Milkis in concentrate form (In Japan Calpis is available in a range of “formats” and flavours, all of the concentrates are amazing on shaved ice)

EDIT TO ADD -
My daughter wanted to let you know that she prefers carbonated Milkis to carbonated Calpis.

The kirbys I set up earlier in the week for dill pickles are bubbling along nicely—let’s see how this batch goes.

Hey, really cool you’re diving deep into lacto-fermentation! about your question on X and Y, basically, X is the weight of your veggies or fruit (like grapes), and Y is the water you add. you add salt equal to 2% of the total weight of both combined (grapes + water). that way the brine is just right for the bacteria to do their thing.

And no worries about the air purifier, lacto-fermentation relies on the good bacteria already living on the veggies and floating around normally, so it’s not like you need bacteria from the air to start it. keep the purifier on if you want.

Your onion ferment sounds delicious btw, might try that soon :)

I perhaps could have moved them to the fridge a day earlier for a little more crunch, but all in all I am pleased with the results. I think the key may be putting in an amount of garlic that seems ridiculous.
I worked off of this recipe, fermented for 6 days (it's been pretty hot here): Fermented Pickles with Garlic and Dill | Feasting At Home

Thanks! I’ve been using the nukadoko to give cucumbers a flavour boost whilst keeping their crunch but hadn’t landed on a way to make them into this kind of pickle. I’ll be in Japan throughout August, if I don’t get the chance then (and this would be a lovely way to bring cucumbers back legally) I’ll give it a try in September.

Was also going to suggest growing them, as it isn't difficult. Local garden centers in PA sell seedlings of them in spring, and many places also sell seeds for them.