Lacto-Ferment!
Its gotten a bit cooler and is a perfect time to do some "pickling"
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Lets get ready t o o o o o. (now with photos)
- Thread starter Jim
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Yes Sir, now we're talkin. Jim, give us your pickling brine recipe....or is it a secret?
....those long peppers look very good.
....those long peppers look very good.
- Thread starter
- #3
Shhhh.. its a secret!
50g kosher salt to a liter of water- how easy is that?
Kosher water?
How long will they soak?
- Thread starter
- #8
Until the ferment into tastyness... you cannot really say as the bacteria have a mind of their own. Temps and the phase of the moon all play a part.
Well the moon not so much....
I love me some pickles!
Nice knife!
Just as an aside, it looks like Jim had a game of Sorry or Parcheesi going just before starting the pickle.
Carry on.
Carry on.
You guys have to see Jim when he's pickled.
I just got a small crock...I'm going to have to give this a go too!
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- #15
I added the missing photos Gents, sorry.
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- #16
That's it? That is pickling? Sounds too easyWhat is the difference (barring the obvious difference of solution) between brine pickling and vinegar pickling?
Well Owen the fermentation creates the " vinegar" if you will, it is something like starting from scratch, adding the produce to a refrigerator pickle (marinade) solution is a shortcut.. the fast food of the pickle world. Both have their place.
Isn't it also true that with lacto-fermentation you have alive and active cultures and probiotics in the food, whereas that is not the case with a vinegar pickle?
Correct
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