What is next on the #fermenting agenda, I hear you ask? Now that the Vinegar-in-the-making is doing its thing very nicely, I thought I might try a new one.
Okra.
Yes, rinse, dry and trim okra without cutting into the interior, jam them into a jar as tight as you can, jam in some garlic and chillies (or your preferred flavours), add 3% (by weight of water) brine - about 8g salt to 250ml, but always check. Depending on your weather and preferred tastes, leave from 1 week to several. I read of one person who left it for 4 months. Not sure I am THAT game.
Burp every day or two if using an ordinary lid.
The recipe in #SandorKatz's #TheArtofFermentation has it fermenting for "several days". I quite like fresh ferments as it turns out, so it is likely to be under a week for me. Depending - the weather is quite chilly for a week, starting tomorrow.
Success does depend on one other factor. I wanted to try a ferment with our tap water again. The first one was excellent - chillies for a chilli sauce. To prove that wasn't a fluke I am using tap water again. We shall see. 
Sometimes I forget that I have to use filtered water.
