I was so excited to make lacto-fermented pickle slices with cucumbers from my garden this year. I'm not sure what I was expecting, and I don't even know how to describe what I got. Effervescent pickles? The pickles have a certain fizziness that triggers my "don't eat that" reflex. That's usually how you tell if something's gone bad, right?
I'm trying to eat them. We'll see...
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