As I checked stuff around the kitchen (slow cooker with osso buco, a nutella popcorn mess) I decided to have a peek at my gherkin and cucumber ferments. They've been smelling like chlorine for the last few days (well, every day since I put them together) but today they did not. Today they had mould. All everywhere all over the place. Take a gander at Exhibit A:
Yes, it's blurry. My phone wouldn't focus! (That makes two of us.)
Exhibit B. I opened this and for a second, I was convinced I'd managed to grow tiny jellyfish. I really did.
Maybe I should do that one day. Farm jellyfish in tiny areas, turn off their growth gene and DNA, and put them in pickle jars to speed up fermentation so I don't have to wait all year (ok, 5 days) to see what happens if you leave out chlorine smelling cucumbers. And they would blob up and down and move around and zap all the bad microbes and ferments would be so much more entertaining...
I think I might do that with kombucha. And patent it as MicroScoby™.