Fermenting Season
August 15 – October 31As late-summer harvests roll in and temperatures moderate, it’s prime time for small-batch fermentation. Crisp cabbages, cucumbers, radishes, peppers, and beets shine in brines and dry-salt rubs. Keep vegetables submerged, use 2–3% salt by weight for lacto-fermentation, and aim for a steady 65–72°F. Burp jars or use airlocks to manage CO2, taste daily as acidity builds, then move finished ferments to cold storage to slow activity. Stock up on clean jars, weights, and non-iodized salt, and turn garden overflow into bright, crunchy staples that power easy meals all fall.
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