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I am wondering if one couldI am wondering if one could keep a pickle crock going on the countertop using the natural fermentation method (no vinegar). In other words, is it safe to keep the naturally fermenting crock unrefrigerated and just keep adding veggies? If so, would one change the brine every few weeks or keep the brine with its live cultures going?

2015 Special Edition Garden GuideCooking Fresh with The Old Farmer's AlmanacThe Almanac Monthly Digital MagazineWhat the heck is a Garden Hod?