I found this interview of Sandor Katz an interesting read.
I found this interview of Sandor Katz an interesting read.
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.
[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
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
Last edited by WadePatton; 02-26-2013 at 08:56 PM.
kimchi.. eat it like its candy. 4 gallon jars going right now.
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
IMG_20151204_212813.jpg
After our successful trials with mason jar-sized batches we're going big.
Zuzu’s pedals
WOW that's going big. Go on, give some details.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
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.
Zuzu’s pedals
Nice Jeff. I was thinking about pickling tomatoes when I saw what you did.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
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