Sour pickles are pickles that you ferment in saltwater brine. The slow process of fermentation gives them a deeply sour flavor with a salty edge that many people find irresistible. Cooks also typically add garlic, dill, horseradish, and pickling spices to the brine which gives the pickles an e...
Whole pickling cucumbers are normally fermented on their own, in a large crock, but the other veggies on the list can easily be fermented in glass jars, solo or in mixtures. To start a batch, chop or slice vegetables into bite-size pieces, and place in a large bowl or pan. Sprinkle...
That’s from the STORE Step in my How to Ferment in a Crock post: https://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/#step7 Check there for more details. And yes, I would keep water in the air trap if you do store the sauerkraut in your crock. When I pack my sauerkra...
Using pickles as an example, let's break down — get it? — exactly what happens when you ferment a vegetable like a cucumber. What you're trying to do is foster an environment where certain microbes that ferment foods can thrive. Bacteria and molds will consume sugars and starches in foo...
transferring the veggies into a glass jar or crock, making sure the liquid covers the veggies, letting it sit. How long you let it sit is up to you and your tastes, but for most vegetables 2-5 days seems to do the trick. So, what do you want to ferment? (Or read thisintroduction...
ACV is a much less harsh alternative to other vinegar types, so when using apple cider in your pickles, they’ll be slightly less sour. You can even add herbs and spices to your pickle for a completely unique taste. 8. Add it to your tea ...
Culture Starter: To ferment dairy or vegan milks you will need either a powdered culture starter or "kefir grains", a rubbery cauliflower-like mass that continues to grow the more you use it. Using kefir grains is the traditional way to make "true" kefir as the culture contains a comple...
as quickly with the added benefit of natural probiotics that allow the pickles to ferment in their own Lactobacillus-laden brine. Pickles need time to rest in their brine for at least a day to soak in the flavors in the case of quick pickles and five days or more for lacto-fermentation....
Your sauerkraut should ferment in an anaerobic environment that allows carbon dioxide to escape without letting oxygen in. An airlock or fermentation crock is useful. Taste it. After a few weeks of fermentation, your sauerkraut will be ready to try. Taste it periodically to see if it's sour ...
1-gallon Stoneware Crock~ Another good option for home vinegar making, stoneware crocks work really well for all manner of home ferments (like thissauerkraut made in a stoneware crock). 1-gallon & 1/2 Gallon Glass Carboy Jugs~ Used by home winemakers, carboys are a great way to control ...