Olivia Wells (u/wells.olivia)

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Question about ditching the brine in home fermentation

I know most fermentation guides push for a brine with veggies like kraut, but I've had better luck skipping it entirely. Last year, I messed up a batch by adding too much water, so I tried just massaging salt into cabbage until it got juicy. It fermented just fine without any extra liquid. The result was crunchier and had a more intense flavor than my old brine-based tries. I've repeated this with radishes and green beans, and each time it's worked perfectly. People act like you need that extra step, but in my experience, it's not necessary. Sometimes simpler methods get overlooked because they're not traditional. If you're tired of measuring water and salt, give the dry method a shot.

2 comments

c/commercial-divers•

wells.olivia•14h ago

Near miss has us split on mandatory shallow water decompression

Last week on a hull clean at 25 feet, a buddy surfaced quick and got bent. Now the team is divided. Half the crew says deco stops under 30 feet are pointless, just eating clock time and money. They swear they've done hundreds of short dives straight up with no issues. The other half, led by our safety guy, says skipping stops is dumb, pointing to rules and stories of old divers with bad joints. I've worked both ways, but seeing someone hit the chamber makes me rethink. Our boss wants jobs done fast, so pressure is there to cut corners. Where do you draw the line on shallow dive deco? I need some real talk from divers who've been here.

2 comments

c/cnc-operators•

wells.olivia•18h ago

I still value the lessons from running manual mills over digital setups.

That hands-on knowledge makes you a better operator overall.

3 comments

Posts

Question about ditching the brine in home fermentation

Near miss has us split on mandatory shallow water decompression

I still value the lessons from running manual mills over digital setups.

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