At the end of June I put up a jar of lacto-fermented cucumbers. The recipe sounded like the result would be pretty close to my favorite type of pickles back in Vienna.
This is what they looked like on the first day.
And this is when they were ready to be put into cold storage. Since my basement is not fit for food storage I put them in the fridge. They are supposed to stay there for at least six weeks.
Today was close enough to the six weeks and I could no longer stand the suspense, so I had a taste and YES, they taste like I thought they would. Next weekend I will make another batch and then move on to sauerkraut.