Getting close to the end of the 2 chilli ferments. Seems to be doing its thing correctly, good bubbles, cloudy brine no mold etc.
Always crazy to think it takes almost a year from seed to bottle. I think if I had kids it would definitely be an effective learning activity as it covers everything from soil, nutes, plant life cycle and biology, pests diseases management, science w/ fermenting / food safety. Had that to an extent at uni but had to pull things together from different subjects (mostly out of books) without anything unifying or an end goal. This process knocks a whole lotta shit over in one.
I think the ball kicking for doggo has caught up with me. Funnily enough it's the upper back / neck that's feeling it.
But I will find appropriate drugs.
The ball kicking must and will continue.
Edit: Ran into the vets' sister walking past clinic yesterday. She thought hambam was 12yrs old because how slowly he was walking after the park sesh. He's like 3 or 4yrs old. Bit of an indictment on his fitness lol.
I think the fear is mold heh. Spend so much time and all it takes is one sneaky little chilli to rise to the surface and can ruin the batch.