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.