Serious question, is there a way to stop ferments from going too fast in heat?
Honestly, I've been making fermented veggies for a while. Tbh, I see that in summer, my ferments often turn out bad. My pickles get soft and mushy every time it gets hot. I moved them to a cooler spot in the house, but it didn't fix it. Ngl, it's annoying because I work hard on this. I heard that grape leaves can help keep them crisp, but it's not sure. It seems like there's no good way to handle changing temps. I'm curious if you've had the same issue.