Hey Everybody!
Today is day 3 with my fermentation project going strong!
Lets take a look at the fabulously, fresh asparagus that is slowly beginning the pickling process!
Day 3-
The bold green color is now displaying a more weakened color. Appears more fragile, and almost softened.
The brine is starting to cloud, almost representing a reddish color... I am wondering if that is due to the red pepper that was added?
The smell is a strong scent of dill and garlic, same scent as documented in day 1.. However, the potency is times 10!
Smelling yummy!!
Let’s now take a look at some photos, so your able to compare...
Lets take a look at the fabulously, fresh asparagus that is slowly beginning the pickling process!
Day 3-
The bold green color is now displaying a more weakened color. Appears more fragile, and almost softened.
The brine is starting to cloud, almost representing a reddish color... I am wondering if that is due to the red pepper that was added?
The smell is a strong scent of dill and garlic, same scent as documented in day 1.. However, the potency is times 10!
Smelling yummy!!
Let’s now take a look at some photos, so your able to compare...
Day1
Day 3
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