We used to write for a fermentation website that sold a very similar product! At that size, it's nice that you could do small-scale or experimental fermentation. We have a huge, german-style fermentation crock for when we (hopefully)have lots of produce from our (eventual) garden, but until we get our land more established, it looks like we'll keep up with the small batches for now!

We love how fermentation is a totally natural method of preservation (how wonderfully designed!) and frankly, once you've made lacto-fermented pickles with tons of garlic, there's no going back to anything storebought. I'm curious how your achocha cucumbers would do!