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I haven't seen a ferment-focused thread, so I decided to make one for all things pickled and preserved. Recently, I have gotten into the hobby of fermenting foods at home. So far, I presently have fermenting some preserved lemons, ginger and beet kvass, mushroom ketchup, and juniper and caraway sauerkraut. Despite having made a hobby out of this, I feel I'm just scratching the surface of what fermentation is all about. I'm always looking to learn more from more experienced goons.
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Mar 30, 2017 00:01
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| # ? Apr 19, 2024 12:42 |
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this is great, I love fermenting too. great thread. sure hope someone can chime in with some content! thanks for posting. I'll bookmark and post. I like cats! does anyone like cats. my cat ate a salted meat one time and said woahhhhhh nelllyyyyy!!! that is too salty for me!!! LOL anyways back to you!
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Mar 30, 2017 06:39
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My mom makes pretty tasty red cabbage and caraway seed sauerkraut, and she puts a few raisins in. Takes a week or three to ferment and whenever I visit I always see a couple jars up above her fridge. That said, at some sushi places there's a really good, kinda sweet (not too sweet though) pickled cabbage - still a little crunchy. It is deffo not sauerkraut, so how do you make that stuff? Just drop the leaves in a brine of vinegar salt and simple syrup or a day? Does the cabbage incorporate the vinegar and sugars faster if the vinegar mix is hot, or does that just boil the cabbage in a bad way?
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Mar 30, 2017 06:57
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My grandfather stole this recipe for pickles from a bar years ago and I love them: Brine Pickles ½ cup salt(I usually do 1/3rd now) 1 oz garlic juice 3 tsp brown sugar 2 tsp dry mustard 2 dashes tobasco sauce 1 pt vinegar 2 quarts water Dozen or so Kirby cucumbers, cut into spears Just mix that poo poo together and give it a couple of days. They keep crisp better if you keep them refrigerated. Garlic juice can be kind of a pain in the rear end to find at least where I live, I've started just buying it off of Amazon.
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Mar 31, 2017 14:40
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I'm instituting kombucha rules. No kombucha. Also beer.
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Mar 31, 2017 22:50
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Anyone tried pickled egg yolks yet? Thoughts, fears, suggestions? https://cooking.nytimes.com/recipes/1017850-soy-sauce-pickled-eggs These look fantastic. I am gonna have to whip up a batch once I can make a trip to the store for some more kombu. On a side note, I started a batch of kefir, and just began some jars of pickled beets with caraway. I am quickly running out of jars. Ferdinand the Bull fucked around with this message at 23:00 on Mar 31, 2017 |
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Mar 31, 2017 22:56
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If a pickling recipe calls for vinegar, but not enough to cover the stuff in the jar - should I add more vinegar, or top off with water? I just did a jar of red onions and I was thinking of doing spicy carrots next - does anyone have a recipe that they like?
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Apr 27, 2017 19:58
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Astonishing Wang posted:If a pickling recipe calls for vinegar, but not enough to cover the stuff in the jar - should I add more vinegar, or top off with water? you can make a larger volume of the liquid you made, but in my experience, you can give it a shake every hour and after 1 to 4 hours, the liquid will turn out to be more than enough to cover your vegetables
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Apr 27, 2017 21:37
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Astonishing Wang posted:I just did a jar of red onions and I was thinking of doing spicy carrots next - does anyone have a recipe that they like? I do Mexican-style pickled carrots similar to this: http://mexicanmademeatless.com/zanahorias-en-escabeche-or-mexican-spicy-pickled-carrots-2/ Carrots, jalapenos, bay leaves, oregano, peppercorn, garlic, and then just a standard white vinegar/water/salt brine. I usually throw in some sliced onions if I have them laying around too.
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Apr 28, 2017 00:44
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Ranter posted:I'm instituting kombucha rules. Now now, what's wrong with kombucha? It's like switchel but with a chance of killing senior citizens.
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Apr 28, 2017 14:02
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https://forums.somethingawful.com/showthread.php?threadid=3805256
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Apr 28, 2017 16:34
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| # ? Apr 19, 2024 12:42 |
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And https://forums.somethingawful.com/showthread.php?threadid=3437802
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Apr 29, 2017 00:14
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