Isn't there anyone who can answer my question?
I'm not a pickle expert as I dislike them. However I have found a recipe that pickles vegetables in an hour !
I would imagine that they would taste better after a few days.
http://articles.chicagotribune.com/...s-20100728_1_quick-pickles-vegetables-vinegar
RabbitLuvr
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CrowCaw
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Dill dill dill, garlic garlic garlic! I don't like sweet pickles. Gimme dat garlic. 
Also - fried pickles are dangerously tasty.
Also - fried pickles are dangerously tasty.
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ledboots
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A pub I go to has a huge jar of them. I don't think anyone buys any, who knows how old they are. Vom.
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Calliegirl
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SuicideBlonde
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Hey, I'm digging this really old thread out ... as I have been searching for threads on fermentation, especially on Sauerkraut and Kimchi!
The reason for this is that I was productive today
Made 3 mason jars of Sauerkraut (no child feet used at all), and 2 jars of Kimchi...
I made the Kimchi fresh, for the Sauerkraut I re-used remains from an older batch to speed up the process (that is why the juice is already cloudy, although I only made it today).
Still, even if making fresh kraut, you would not need to use a child to stomp your kraut, simply knead the salt in with your hands, the bacteria that are omnipresent will take care of fermentation.
These were the recipes I used:
How To Make Homemade Sauerkraut in a Mason Jar — Cooking Lessons from The Kitchn
How To Make Easy Kimchi - Recipe
So now the fermentation has to run its course...
The reason for this is that I was productive today
Made 3 mason jars of Sauerkraut (no child feet used at all), and 2 jars of Kimchi...
I made the Kimchi fresh, for the Sauerkraut I re-used remains from an older batch to speed up the process (that is why the juice is already cloudy, although I only made it today).
Still, even if making fresh kraut, you would not need to use a child to stomp your kraut, simply knead the salt in with your hands, the bacteria that are omnipresent will take care of fermentation.
These were the recipes I used:
How To Make Homemade Sauerkraut in a Mason Jar — Cooking Lessons from The Kitchn
How To Make Easy Kimchi - Recipe
So now the fermentation has to run its course...
Last edited:
Calliegirl
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I love kimchi, but it's usually too hot for me. I take a bite, wait 15 minutes for my mouth to cool down, then take another bite.
Well, if you do make your own, you can control its spicyness...
And it is really, really easy. Even a person with two left hands (e.g. me) was easily able to make it.
OK, my pragmatism (huh? what? Korean red pepper? Don't have that, so regular chili flakes should do) meant that for my first batch, it was really spicy, although I had been going for a "medium spicy" taste. (Note to self: Obviously Chili flakes are more spicy than Korean pepper paste with unpronouncable name, next time reduce amount)
And it is really, really easy. Even a person with two left hands (e.g. me) was easily able to make it.
OK, my pragmatism (huh? what? Korean red pepper? Don't have that, so regular chili flakes should do) meant that for my first batch, it was really spicy, although I had been going for a "medium spicy" taste. (Note to self: Obviously Chili flakes are more spicy than Korean pepper paste with unpronouncable name, next time reduce amount)
Calliegirl
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I don't feel comfortable making fermented food. I'm afraid I'll end up giving myself food poisoning.
Yes, I understand that concern.
Take a look here: Are Mason Jar Ferments Safe? | Food Renegade
and here: The 3 Biggest Fermenting Mistakes You're Already Making | Food Renegade
This is also quite interesting: Sauerkraut Survivor – Final Report
What I personally try to do is putting enough salt and making sure that all the cabbage is covered by brine, by weighing it down / putting some spacer inside. That should make it safe, according to Sandor Katz.
Best regards,
Andy
Take a look here: Are Mason Jar Ferments Safe? | Food Renegade
and here: The 3 Biggest Fermenting Mistakes You're Already Making | Food Renegade
This is also quite interesting: Sauerkraut Survivor – Final Report
What I personally try to do is putting enough salt and making sure that all the cabbage is covered by brine, by weighing it down / putting some spacer inside. That should make it safe, according to Sandor Katz.
Best regards,
Andy
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