I have never seen anyone put a space before a question mark! I’m curious to find out now too lol

No, it’s a local place and it’s sadly not as nice as H-Mart lol they still have a lot of good stuff though

There’s a big Korean grocery store like 15 minutes from here, I’ll check there first!

I ordered some special lid seals that should let me ferment in these mason jars! I want to try making some radish kimchi!

I think they’re delicious but like I said most people who tried it made a face and said it was too sour lol this new batch has enough sugar that it should almost turn out like candy I think. I’ll let you know in a couple of days when I try them!

I’ve made two batches now and the second one where I increased the sugar has been the best. It’s always going to be kind of sour just because that’s how rhubarb tastes

After 24 hours it tastes pretty awesome! It’s sweet and tart and juicy. The flavor reminds me of something I had as a kid but I can’t think of what but I’ve been picking at the jar all day I think I’m hooked lol to me it tastes like it would be good on ice cream or maybe with some kind of sweeter cheese. Some of the larger pieces were still a little too sour so I’m making another batch with just a little more sugar

It’s pretty fun and fairly easy! I got mason jars from Kroger

The habanero onion mix is really versatile! Well with the last batch I added some to some Mediterranean pasta salad, added it to sandwiches, mixed it into green salads from the grocery store, put it on tacos, and even added some to an otherwise lackluster Lean Cuisine lol

The pickling process and the onions taes a little bit of the sharp edges off the habanero but still leaves them pretty spicy which I like, and the leftover pickling solution is basically like vinegar hot sauce afterwards!

You probably already know this but just in case someone else reads this remember that rhubarb leaves are poisonous and you have to make sure to just use the stalks!

That one is a big experiment for me honestly lol I got some rhubarb from the store yesterday because my girlfriend wanted to make a rhubarb strawberry pie and it only came in big bunches so there was a bunch left over and I decided I would try pickling it. I had never tried rhubarb before, but I thought it was pretty good in the pie (I went back for a second slice).

Most of the recipes I found for pickling it said it goes well on crackers, and could pair well with a cheese plate, but I have no idea what it’s going to taste like. I know every recipe called for about 3x the sugar of anything else I’ve pickled which makes sense since rhubarb is pretty sour. I will be happy to report back once I open the jar and try it, but it’s gotta sit for at least 24 hours minimum first