It’s been two weeks, so we tasted the fermented pickles today, and they taste like… salt. You can smell the garlic and the dill, but all you can taste is the salt. Greer thinks he put about 1/3 more salt than it called for in the recipe, or more.
Oh, well. We recently heard Joel Salatin say in an interview that people often say “If it’s worth doing, it’s worth doing right the first time.” But what Salatin says we should say is, “If it’s worth doing, it’s worth doing poorly first.” Mistakes help us learn, and none of us are experts right away. Those are comforting words to these urban farmers! Hopefully Pete will have more cucumbers so we can try again.