Observed arrival · 2026-09-25
Ferncombe Pickles’ Barcelona kitchen notebook
A Gràcia home-fermentation notebook logs market vegetables, weighed brines, balcony temperatures and batches that did not go to plan.
○Open
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$Paid
†Ads
✦Pretty
●Pro
◎Niche
◉Human
⚑Risk
ƒJS
- For
- Home fermenters working with seasonal produce and warm kitchens
- Worth noticing
- Its brine guide varies salt by temperature, from 2% below 20 °C to 4% above 30 °C.
Field notes
The brine chart is tied to balcony temperature: it lists 20 g of salt per litre below 20 °C and 40 g above 30 °C, with intermediate ranges between them. Entries include practical variations such as water-curing green olives before moving them into brine, and a failed lid during a hot-weather pepper ferment. The author says the jars are eaten by people in the same building and that the notebook has no shop or sponsors.
Observed signals
Read the marks
Editorial observations of this landing page, not a rating.
○OpenPublic substance visible
✦PrettyNotable craft visible
●ProPolished or operationally mature
◎NicheUnusually specific use
One card from the complete issue