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Posts by Pete

Chefwriter, you may be adding too much cabbage before you start mashing.  I usually do my "mashing" in a large bowl, mashing about 1-2 pounds of shredded cabbage,, with salt, at a time until it starts to go limp.  I then tightly pack it into my crock and do the next batch, continuing on until I am done.  I also always make sauerkraut from locally grown cabbage as I find that, often, store bought cabbage has been sitting around awhile and usually is lacking in that extra...
Use it as a base for Lentil and Sausage Soup.
Mezz, I am so sorry to disappoint you!!!!   I started "hedging" my bets, with the vinegar, a few years ago.  I had been making fermented pickles just fine before then, but then I ran into a stretch where they kept getting infected with something and spoiling.  I wasn't doing anything different so not sure why it was happening.  I added a bit of vinegar to the brine and never had the problem again.  Probably should drop it, but I like the way my pickles taste so why...
Just tasted the brine that the pickles I made, last Monday, are sitting in.  I could definitely chill them now and have a great half-sour, but this time I'm in the mood for something with a bit more bit to it, so I'm going to let them go another 3-4 days al least, maybe longer depending on my mood.  That's one thing I love about fermenting, I can pull, and chill them at any stage depending on my tastes and whims.
Chefwriter, kosher salt can be of any size.  I have purchased kosher salt that was large "flakes" and I've purchased kosher salt that is pretty fine although more times than not it is larger than table salt.  Many brands of canning salt are as fine, or finer, than table salt.  Both of these salts are different from table salt in the fact that they do not contain any additives.  Table salt usually contains iodine, which can give off flavors in canning, and prevent the...
Looks good!!!
I flavor mine mostly with dill and garlic although I do add red pepper flakes, whole coriander, whole mustard seed and whole peppercorns-not much, just a few sprinkled into each jar.  I don't bother with measuring those unless I'm actually writing a recipe for something.
Earlier this summer it was salad turnips with dill and a medley of carrot and jalapeno sticks.
While I have a fermentation crock I usually just make my deli-style kosher dills right in the jar and haven't had a problem yet.  I put the lids on them but only give them 3/4's of a turn to hold them in place but loose enough for gas to escape.  I have to admit though that for my pickles I do "cheat" a little.  I usually add 1 cup of white vinegar to my brine which is 8 quarts water and 1/2 cup of kosher or canning salt.
This morning I pulled my sauerkraut from my fermentation crock after 7 weeks fermenting.  Jarred it up and put it in the fridge where I will let it sit another 3-4 days before I start using it.  Later this afternoon, I will start a bunch of kosher style pickles fermenting-usually only ferment them for 4-7 days as I like deli style half sours.   So is anyone else pickling using the fermentation method and if so what are you fermenting?
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