@caity Dillkraut is an experiment, but one I had to undertake, due in part to the enormous quarter-cabbage ageing in the fridge.

The rate of #fermentation is determined by a bunch of variables, including: temperature, salt concentration, and amount of #lactobacillus (starter?) introduced. Generally speaking, I add a bit more salt, knowing that my house sits around 18C-20C (warmish), to prevent rapid fermentation, which might cause mushiness.

I expect #dillkraut to be palatable in about a week, but its fridge-life and acidity - and flavour - will be improved if I leave it longer (I may leave it for a month or more, depending how busy life gets). I aim for a pH of 4.5 to 3.5, which I believe is a level considered to prevent any pathogenic growth.

Thank you for your kind words. I'm rapidly learning that my experience with grieving relatives is not unusual. Still, I look forward to people pulling their heads in, and to things getting easier.

Also, best wishes for the yoghurt. We all need a bit more #CottageCore in our lives - for our own health, and for the health of the planet. Also, because fuck multinational corporations. ✊

I should probably go to bed now.