The garden is really starting to produce an abundance of goodness, more than I can enjoy fresh. It's time to start making pickles. I have more than enough cucumber pickles in the cupboard, so I'm working on various forms of fermented pickle to be kept in the fridge. This version has napa cabbage, swiss chard, onion, zuchinni, summer squash and red pepper flakes in it. After it sits out for three days and does its happy bubbling thing, it'll go in the fridge...at least, until it's eaten.
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