Ferncombe Pickleshttps://ferncombepickles.com/A Gràcia kitchen notebook on lacto-fermented vegetables: brine by weight, olives from the autumn crates, peppers in August heat, and jars that went wrong.enCuring green olives from an October crate, one water change at a timehttps://ferncombepickles.com/journal/curing-green-olives-from-an-autumn-crate/https://ferncombepickles.com/journal/curing-green-olives-from-an-autumn-crate/Cracking and water-curing a crate of fresh green olives in a small flat, then moving them into a strong brine with fennel and orange peel, with timings from two seasons.Sat, 21 Feb 2026 12:00:00 GMTPeppers at thirty-four degrees: an August of jars on the balconyhttps://ferncombepickles.com/journal/peppers-at-thirty-four-degrees/https://ferncombepickles.com/journal/peppers-at-thirty-four-degrees/Keeping whole peppers fermenting through a Barcelona August: brine strength, the white film, the cupboard that runs cooler, and a lid that did not hold.Sat, 06 Sep 2025 12:00:00 GMTA year of the market stall: what goes into jars each monthhttps://ferncombepickles.com/journal/a-year-of-the-market-stall/https://ferncombepickles.com/journal/a-year-of-the-market-stall/Month by month through the vegetables on the stalls near my flat, which ones ferment well, which disappoint, and how the calendar in Barcelona differs from England.Sat, 19 Apr 2025 12:00:00 GMTTwo percent is a starting point: brine by weight for a hot flathttps://ferncombepickles.com/journal/two-percent-is-a-starting-point/https://ferncombepickles.com/journal/two-percent-is-a-starting-point/Why I weigh salt against water rather than trusting spoons, how I choose between two and five percent, and what a Barcelona summer does to the numbers.Sun, 26 Jan 2025 12:00:00 GMT