Posted: 12/25/2025 7:16:06 PM EDT
|
I got onto this by a guilty pleasure: pickled asparagus. They get about $6 a jar for these things around here and that seemed a bit much. I ordered a cookbook and some specialized venting mason jar tops, but who else enjoys fermented vegetables? As a side effect, I think my stomach condition is a lot better eating this stuff. No matter - fermented stuff like kimchee makes me smile,Ike a big old greasy cheeseburger never will. |
Never ask a man if he is from Virginia. If he is, he'll tell you. If he isn't, you don't want to embarrass him.
My local grocery store carries little pouches full of pickling spices. You put in vinegar, water and the veggies of your choice. I bought one and tried it. I went with the "Bread and Butter," but they had a few other flavors. First results ( with Zucchini) were OK . . .  |
|
Originally Posted By Tirador223: I got onto this by a guilty pleasure: pickled asparagus. They get about $6 a jar for these things around here and that seemed a bit much. I ordered a cookbook and some specialized venting mason jar tops, but who else enjoys fermented vegetables? As a side effect, I think my stomach condition is a lot better eating this stuff. No matter - fermented stuff like kimchee makes me smile,Ike a big old greasy cheeseburger never will. I made lots of sauerkraut this year, about 20 heads or so. I can fit 4-5 in one of my fermentors and did that at least 4 times. I wasn’t really keeping track. Some got peppers some plain all delicious. I enjoy getting yellow long hot peppers then add garlic and onion. Due to the color of everything it looks like standard sauerkraut, I call it albino kimchi (no fish though). I also fermented Giardiniera in early summer. I have done pickles, mushrooms, hot sauce, garlic, and onions too. The onions were simply because of excess supply and it was a stank ass fermentation, they tasted strong as hell too. The key is weighing everything including any water and adding salt by weight, depending on what it is I am between 2.5% and 3% salt by weight. |
| Fermentation Info |
Never ask a man if he is from Virginia. If he is, he'll tell you. If he isn't, you don't want to embarrass him.
I'm sorry, did I just roll my eyes out loud?
Joined:
Dec 2005
Posts:
6482
EE: 100% (15)
OK, USA
| I ferment most of my pickles. okra, green beans, cucumber dills, etc. nearly always turn out great, as long as I keep everything under water. usually use an equilibrium cure with 2.5-3 % salt, except with sauerkraut. I can mine by the pasteurization method using my sous vide machine to maintain temps. I also fermented okra one year using a vacuum sealed bag; it turned out fantastic and I ate on them for a couple of years. I don't know if pasteurization kills all the good stuff but it really helps to maintain texture. |
What did socialists use before candles?..........Electricity
|
Originally Posted By Tirador223: Fermentation Info |
|
I've been fermenting veggies for a number of years now. Fermented salsa verde is our favorite. Curtido is well up there. Carrots, pickles, red onion and sauerkraut are common for us as well. I've tried most any veg that seems interesting but the above have become standards for us. |
It's not journalism, it's sensationalism
|
Originally Posted By marktheshark: Thanks for posting that link. I recently discovered fermented dill pickles (Bubbie's brand) and they are delicious! So much so that I wanted to try making my own. Be sure you use pickling cucumbers, not the normal ones you see in the store. |
It's not journalism, it's sensationalism