Time to experiment – not done lacto-fermented pickles before. So the plan was to start with 2 things in abundance – habenero (left) and summer squash (right)
The habenero was pretty finely chopped and mostly filled the jar, but over 3 days with the glass weight disk and reaction compacted it.
mean temp is 78F. The airlocks are fluid-less type.
In the very back ground is the residue of my favorite ferment – wine.