Kraut, Sauerkraut, Choucroute and other such briny ferments

[bassem]

I found this interview of Sandor Katz an interesting read.

[rowdyhillrambler]

Hey Wade, did you hear the interview with Sandy on NPR yesterday.? I had to run up to livingston yesterday, i heard a friendly, recognizeable voice. It was Sandy, and it was a good interview.. I gotta get that book.

[amos scattergood]

[IMG] Gallon of homemade pickles. by \\\amos///, on Flickr[/IMG]

made a batch of fermented cucumber pickles with some carrots added. lots of garlic, dill, chilies and other spices too. good stuff and I drinking the brine after rides seems like a good thing to me.

I used a recipe from the Good Eats guy but added 20X the garlic and a lot more chilies and spices.

amos

[WadePatton]

Hey Wade, did you hear the interview with Sandy on NPR yesterday.? I had to run up to livingston yesterday, i heard a friendly, recognizeable voice. It was Sandy, and it was a good interview.. I gotta get that book.

Yeah, he's got a video or two up on the Youtube now. I've started making more mixed kraut...

and flavoring it up with fish sauce.

http://www.velocipedesalon.com/forum...uce-31786.html

[rowdyhillrambler]

kimchi.. eat it like its candy. 4 gallon jars going right now.

[rowdyhillrambler]

The carrot on the bottom left, looks like it has a really sad face.

[IMG] Gallon of homemade pickles. by \\\amos///, on Flickr[/IMG]

made a batch of fermented cucumber pickles with some carrots added. lots of garlic, dill, chilies and other spices too. good stuff and I drinking the brine after rides seems like a good thing to me.

I used a recipe from the Good Eats guy but added 20X the garlic and a lot more chilies and spices.

amos

[maunahaole]

I'm going to be doing some pickled mango here soon. Mango is in season right now, folks tell me that the greenish fruit is best for pickling. The ripe stuff is for salsa and smoothies, etc. My co-worker has tons right now on her family property, so I will be able to choose. Here are a couple of recipes for those willing to give it a shot. The li hing mui seed is optional (where is says 10 of them, it means the seeds). It is easy to find here, anywhere else, I'm not sure - maybe at a chinese grocery. It adds a nice angle to the flavor if you like it.

Here's 2 recipes:



4 cup green mango

2 Tblspoon rock salt



Sprinkle salt and let stan overnight. Rinse and drain



Syrup:

6 cups water

4 cups brown sugar

3 cups vinegar

3/4 cup salt

2 Tblspoon red food coloring





Another recipe:



8 cups green mangos



Syrup:

2 cups sugar

1 cup rice vinegar

1/4 cup Hawaiian salt

10 li hing mui



Combine syrup ingredients, bring to a boil; cool to lukewarm. Pour over mangos

[Jeffrey Borisch]

IMG_20151204_212813.jpg

After our successful trials with mason jar-sized batches we're going big.

[Too Tall]

WOW that's going big. Go on, give some details.

[Jeffrey Borisch]

WOW that's going big. Go on, give some details.

Nothing fancy. Left is one head of organic cabbage. Some carrots and daikons and an onion. I added some homemade, silly hot cayenne pepper paste and paprika for color.

Right one is two heads of cabbage and a handful of poppy seeds and caraway seeds.

Pack it in there and pour over the brine. 1 TBSP non-iodized salt / cup of water.

Then rig up some tiny plate or something that just fits inside of the mouth of the jar. Object being, keep all the plant matter under the brine.

Some bits will sneak past the lid and I fish them out with a clean spoon when I check it every couple of days.

Last batch I let go a week and it was pretty good. The Katz book talks about letting them go several weeks.

Besides cabbage I've done pickles, and beets, turnips and carrots, that stuff was great on falafel.

[Too Tall]

Nice Jeff. I was thinking about pickling tomatoes when I saw what you did.

[Jeffrey Borisch]

Nice Jeff. I was thinking about pickling tomatoes when I saw what you did.

Thanks!

I'm guessing the osmotic pressure would turn them to goo. But I don't know about hard green ones. Sorta like the pickled mango a-la maunahaole.