November 7, 2024 PM. Garlic planting about half done. Soil temperature is 60 F, 15 C. Soil moisture is passable. Using a bulb planting tool to make the individual holes. Placing each clove with love. Happy to see the many earthworms. Happy to have leaf mulch. #nodig, #gardening, #garlic, #minnesota, #pollinators, #growyourown, #compost, #kimchi.
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@Pollinators
mmm garlic.
I somehow totally ruined a big batch of fermenting cabbage this week.... for the first time ever.
So annoying. So sad.
I wanted some saurkraut and some kimchi.
Still have a few cabbages left, so start again tomorrow....
but being a little OCD about it because I have NO IDEA why the batch spoiled in just three days... I don't know what I did wrong.
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@Rural_Canadian. How do you keep the ferment from the air? How did bad bacteria sneak in to your fermentation?
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@Pollinators
I truly have no idea... very frustrating.
I've never had a bad batch and done this hundreds of times.
...so I'm thinking something from the field... maybe I didn't rinse the cabbage properly.
The crock and equipment was sterilized as usual.
It's still a mystery.... lol, an annoying mystery.
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@Pollinators
I'm going to do a bunch of smaller batches next. Not just one big one. In jars.
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@Pollinators
lol, sorry... I didn't really answer your question there: I used a big crock and stone method. No fancy bubbler or anything. I've never needed one.
The batch was totaly submerged and weighted, so there should not have been any exposure causing bacteria.
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@Rural_Canadian. The bad bacteria is often present in the beginning. Usually the brine environment gives the advantage to the good bacteria. Was the location hotter than usual?
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@Pollinators
Yes. It was a little warmer.
...and these cabbages were not my own, and it looks like they might not have been stored in a cool place for the days before I used them.
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@Rural_Canadian. Global warming takes another victim.
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@Pollinators
For real.
This whole autumn is still incredibly warm. We've barely had frost yet... just a few days last week. ...and maybe starting tomorrow morning getting down below -3 Celcius in the early morn.
I worked in a T-shirt outside all day today.... Other years we've had a foot of snow already.
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@Rural_Canadian. It’s the hottest year of all time, until next year. Frost season is changing by weeks.
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@Pollinators
I work on an edible biodiverse conservation area and experimental agricultural farm and food forest(s).
We have kiwi plants growing even in this zone.
The season here is not long enough to get them to actually go to fruit and produce something ripe... but each year it gets a little closer to being able to thrive here.
..A place with at least 5 months of winter, -40 celcius temps at times, and often lots of snow (except last year which had very very little)
It's wild.
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@Pollinators
Our underground storage area was TOO HOT a month ago to store apples. The underground, below the permafrost, should-be-cool-all-of-the-time storage area was NOT.
I found that distrubing, too.
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@Rural_Canadian. It is disturbing how fast the temperatures are moving. The olive trees can’t relocate. Kiwi is relatively mobile. Your workplace is very applicable to saving the planet.
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@Pollinators
Or at least knowing what new can be grown and harvested as the climate warms.... and other things become less viable.
Hopefully to the benefit of us all.
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@Pollinators
lol,
I think I make at least three spelling mistakes- probably more- every time I toot. 🙄
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@Rural_Canadian. Have you used edit?
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@Pollinators
no.
I just type too fast and become more and more "dyslexic" as I get older.
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@Pollinators I shoved some 2nd gen from supermarket in and hope for the best. 1st gen did ok. Can't afford anything fancier anyway.
1st gen tiny garlics on stems from supermarket turned out to be rocambole. Was lovely garlic!
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