>>20943971Carrots, cucumbers, cauliflower, celery (the root bulb part) Tomorrow I'm buying 70 pounds of cabbage.
>>20943972for every 1 litre 35 grams of salt..aka 3.5%/100 salt
Also I made some bread today.
>>20943985
>>20943974for every 1 litre/1000ml of water*
>>20943974After 3 weeks they are ready to go, I keep on the balcony where is cool. It has to be 10C or bellow at night otherwise they will spol.
>>20943993spoil*
>>20943995LOL, I should've posted some Tostinos or something, I bet I would get at least 1 reply baka
>>20944038Hah sorry anon, there is so much shitposting here lately. You are making kraut? Or a variety of picklesHere is cucumber season, I have fresh refrigerator pickles but soon I will be sealing some jars
>>20943985>>20943988Good bread. Is it sourdough?I am enjoying this thread. Keep me posted.
>>20944125>You are making krautYes, I mean I'm not sure how sour krout is made, here in eastern europe we call it turshia. It's basically a salt brine, we put the cabbage whole with cuts all over so the brine penetrates. I put in big barrels with a peace of horseradish and a corn cob to help the fermentation. After 3 weeks you got amazing fermented cabbage, you can make a salad, you can stuff the leaves with minced pork or beef and make dolma or a variety of other dishes. Same thing with the other veggies, just drop em in the brine solution and in 3 weeks you got amazing crispy fermented veggies. I posted the brine ratios here>>20943974>>20943990
>>20944137No, it's a white flour no knead recipe but I put little bit of sourdough leaven for taste, I'm not very good at making sourdhough, I've tried 3 times and only came proper once. I'm still trying tho, not gonna give up.
>>20944161Just bought my first Dutch Oven and this was my first bread, didn't shape it quite good but it tasted amazing, very soft pillowy on the inside and super crispy on the outside. Here is another bread I made in our traditional clay oven pot - it does the job but the Dutch Oven has a better tight lid and it retains more heat in the oven.
>>20943985Also I gotta buy a scoring blade, this was made with scissors and I obviously fucked it up lol
>>20944182here's another weird scoring it almost looks like a swastika kek, but the bread was amazing.
>>20944204I have work tomorrow so I'm going to bed, night bros, I'll respond to questions tomorrow if the thread is still alive and not buried by slop lel
>>20943972>Tomorrow I'm buying 70 pounds of cabbage.Anon is not fucking around.
>>20943993I don't have anywhere that's below 10C.
>>20944335
>>20944342It doesn't get 10C all year round? Well you can make small batches and put them in the fridge or something.
>>20944342>>20944916First week you might have to keep it at room temp so the fermentation starts and than put it in the fridge.
>>20943972>>20943974making a giardiniera?>>20944342>>20944916fermenting at a cooler temp might be best practice, but it's not necessaryI've done most of my ferments at around 70F or 18~20Ct. southeastern us
>>20945127Yes but after they ferment you have to keep em in a cool place, that's why we make it right before winter. Also it gives you good immunity during the cold months so you fight of colds much easier or don't get sick at all. My family has been doing this for more than 100 years every winter, and I'm keeping the tradition alive.t. Bulgarian.
>>20945127>making a giardiniera?nope, same method as the cabbage, just fermenting them in brine. They get even crispier, I've had giardiniera but the oil makes em kind of high calorie. After they are ready you can still wash off the salt by putting them in water and than pickling them with some kind of oil.
>>20943972>>20944335
>>2094542475 pounds of pure cabbage power
comfy thread, op
>>20945427
>>20945424Oh yeah and 6 pounds of green tomatoes
>>20945494Do you have any spices in the brine?When I pickle cucumbers, I add peppercorns, bay leaf, mustard seeds, dill, caraway sometimes.If I am making kimchi, I use chilli, sesame seeds, fish sauce, garlicIf I'm making pure kraut, it's salt water only
>>20945518This is a different kind of fermentation method than kimchi, It's so much water and salt that the spices wont matter much. That's why when they get ready every time you take some out to eat you soak em in water for a bit so the salt washes off. Some people put coriander or some kind of herbs but honestly you can't taste em imo. I'm gonna put the celery leaves because they can be eaten after that, everything else that it's small just disintegrates. I usually put spices after that when I make a salad after they are ready. The cabbage goes very well with paprika or red pepper flakes.
>>20945525Sometimes when I make small batches (in jars) I put pepercorns or whatever but at this scale I have to put a whole bag and it might ruin it, besides those things will stay 2-3 months on my balcony during the winter.
>>20945518Kimchi is a better way to ferment if you want to put different kinds of spices. I love kimchi, should make some now that I think about it.
>>20945529You have green apples and cabbage. You could also make some chow chow. This is a sweet mustard pickle, to eat with cheese, burgers, sausage and BBQ meats. Very good to keep in the fridge
>>20945575That's interesting, that's the first time I'm hearing about chow chwo. I've heard that Amish people make some great food.
>>20945575there's no such thing in my country, guess I have to make it myself.
>>20945722>>20945575Correction I found one site in my country that sells em, already ordered one so I can try and see if it's worth it to buy, thanks for the recommendation, looks yummy!
>>20946545>if it's worth it to buyIf it's worth to make*
>>20945140you can make fermented giardinierajust take all typical ingredients, chop em up, put into brine to ferment for about a weekno oil neededbrad did it so it's idiot proofhttps://www.youtube.com/watch?v=QPvLA-egmWA
>>20946771>brad did it so it's idiot proofkekhe is kind of a doofus well than I made giardinera I guess, but they are cut in big pieces, I gotta look into what kind of fermentation I'm actually doing because there are loads of method and I always get confused. I'm doing it how my grandpa taught me and we would do it like that, he didn't even use a measuring scale he just bought big packets of salt and eyeballed it - it's bulletproof it always came out amazing.
Love the way sauerkraut makes my gut feel. Toot toot, move that shit along boys!
>>20947444trips of truth
Man, the only thing I'm fermenting is an attempt at mead. I was thinking of making a "malibu sunset mead" by fermenting ~1.5lbs of honey with 1/2 gallon pineapple juice and a 1/2 gallon orange juice. Then after racking to secondary, pasturizing and then tossing in some dried coconut and letting it sit for a few weeks. At the end, I'll back sweeten with a bit of grenadine syrup and bottle. Think it's a viable enough of a plan?
>>20948397Funny enough I've never had mead lol, not quite sure how it's made, made look up some Life of Boris videos kekhttps://www.youtube.com/watch?v=n9aj1UTchuohttps://www.youtube.com/watch?v=t2UdBymDjwkBut this all sounds very nice, would drink that.>Think it's a viable enough of a plan?go for it bro :)
>>20946771just watched the video lol, I don't know how this guy managed to become a cook, he is such a goofball.
>>20948397Sounds interesting. Be sure to make a thread and keep us updated on how it turns out.>>20948502Probably not the best idea to get your alcohol fermentation info only from entertainment youtubers, as they tend to gloss over or understate the boring stuff like importance of hygiene or how much/what ingredients you should/shouldn't use.
>>20948397That will be a very difficult ferment with that high starting gravity. Does dried coconut infuse well? And dont backsweeten without tasting it first
>>20950514>Life of Boris I was half joking of course, I just like his videos.
What if I put vegetables in my Kombucha?It'll be kind of sweet instead of salty but any other reason it wouldn't work?
>>20950833Have never made kambucha fren, but why don't put fruit in it if you want it to be sweet.
>>20950841Not a terrible idea but I meant the "scooby" which enables the kombucha fermentation feeds of sugars so it has to be sweet to some degree to work unless I'm mistaken.
Are you Bulgarian? Hello from over the Frenship Bridge Make sure yoi remember to blow in it
>>20946771>brad did it so it's idiot proofbrad doing something does not make it idiot proof. remember, that's the guy who could have killed people if they'd followed his bro science attempt at canning seafood, and then again later with his even more retarded pastrami video.
>>20950870>Are you Bulgarian?yepHi fren>Make sure yoi remember to blow in itof course that's not my first time making it...I hated the salty water as a kid lol
>>20950877LOL, what happened qrd?
>>20943971im jealous of how well-designed and sturdy your sink is
>>20950915Hehe thanks, I also like it very much, I think it was greek company, also my buddy and his dad put it together, they did a great job.
>>20943971are you fermenting the cucumbers or pickling them?>>20945425>75 poundsabsolute legend. enough for the whole winter
>>20950533>Does dried coconut infuse well?Supposedly it's better than raw coconut/coconut water. Apparently the fat/oil of uncooked coconut will impart an off flavor. Think there have been a few people who tried both and have said the dried chips are much better.
>>20951235>are you fermenting the cucumbers or pickling them?i'm fermenting them
>>20950897When you can seafood you need a pressure device because the temperature required to make it safe is beyond what you can get with a water bath . Brad only used a water bath with his lobster & oyster canning.
>>20951842He didn't pressure close the lids lol, >water bath with lobster and oysters wtf was he thinking.
>>20943971>cauliflowerexplain. first time in my life that i hear of it getting fermented.
>>20944335>>20945424You can only do what he's doing with Bulgaria cabbage btw. Other kinds won't give you the desired result, in terms of taste at least.
>>20953416Idk what it's called in Korean, but cauliflower kimchi is a thing. The cauliflower ribs are the best part.https://fermentersclub.com/cauliflower-kimchi/
>>20953838eh, intriguing. i quite liked kimchi, even tho it was a fuckton of effort.
>>20953844Yeah. You can make a sweet mustard version of kimchi which is much easier. There's some good recipes around for fermented piccallili, which is usually based on cauliflower https://aharmonyofflavors.blogspot.com/2015/06/making-picalilli-by-lacto-fermentation.html?m=1
>>20953416It's actually my favorite thing from everything I'm fermenting desu, it gets crispier and and crunchier the more in stays - keeping it in the cold really helps with that. When I was a kid that's the only thing I liked from all the above along with the carrots because they also get very crunchy.
>>20954080it also gets tangy and with the salt it's like the perfect snack, otherwise I find cauliflower to be very bland and boring when you cook it fresh.
>>20954119
>>20954127if you're OP then you're already doing it kek i didn't even have to say it.
>>20954131you are mentally ill and pollute one of the very few half decent threads on ck. get the fuck out of here you deranged retard.
>>20954134>"science is mental illness"i just feel sad for you goyim. it didn't have to end this way.
>science deniers on suicide watchkek
>>20954119I had a wooden barrel and a big giant glass one but the glass one cracked last winter and the wooden one got eaten but termites. Next year I'm buying the best quality OAK barrels.
>>20954119Also you're a bitter cunt btw, enjoy being miserable.
>>20954191>>20954190watch out that last plastic batch might be the final nail in ze goy coffin.
>>20953823OP here, is that true? I mean there's a few types of cabbage here and when I got to the farmers market I always ask for the one that's good for Turshi (fermenting) but I've never heard that you can find it only in Bulgaria.
>>20954194>deep fried fingers typed this
This is the best fermented product.Fuck that plastic home-made goy shit.
>>20954210we get it you are jewish...
>>20954214at least i won't die early and painfully from that microplastic shit kek
>>20954214dont give it more (You)s, this level of attention whoring usually suggests a discord tranny.those freaks thrive on literally every kind of attention, no matter how demeaning it would be to any halfway sane human.
I never understood the point of fermented and pickled stuff. I never feel like having it as a side to any dish at all and I never feel like randomly eating it so it always ends up being forever in the fridge or pantry
>>20954218whatever you say goy, remember, we already stole your foreskin and won the life game ;)
>>20954225I didn't like most of it as a kid but it grew on me, you can takes the cabbage leaves and make dolma dishes, take the bigger leaves and stuff them with pork or beef or rice, the tangy-ness gives it such a good kick. I'm a texture guy so the way we make it yields a very crunchy product because I keep it on the balcony during the winter and it only gets crispier with time. You can make egg fried rice with it like kimchi fried rice, again it gives that good sour kick to it.You can braise meats also, it's good in stews.
>>20954225personally i mostly eat all things pickled with sandwiches. there is ofc kimchi and maybe onions that go well with rice, but imo pickles only ever go really well with other foods while remaining cold and sammiches are the easiest way to achive that with without extra washup afterwards.otherwise boiled / mashed potatoes and some manner of corpse chunks or eggs also lend themselves well.just look up what relishes are and usually where those go most things pickled can also thrive.
>>20954244Yeah, also this, you can cut it up in small pieces make a giardiniera and put on a sandwich.
>>20943974>plastic instead of glassoi! y u do dis to yourself anon?
>>20954226>we already stole your foreskinBut you steal each other's foreskin as well, and it's even worse for jews because on top of the trauma, some fat jew doctor comes and sucks the blood off your dick. It's fucking disgusting.
jfc, this pathetic little shit even bought a 4chan pass, thats beyond fucking pathetic.
>>20954199Probably you can find it somewhere else if you know the exact variety, however if you try it outside Bulgaria by just picking up some random cabbage from the store that "looks right" you will discover it doesn't ferment the same.
>>20943974>>20943990>>20944160>>20945525awesome posts anon. every now and then there's gold in them thar threads>>20945127we get away with fermenting cabbage in the garage at a constant 20-23 C. gotta reduce the time by a few days to a week, but with scrupulous mould removal and very fresh cabbage you're goodt. australian
>>20954250because>>20954190
>>20954259Interesting...it is very thick this variety which prevents it from wilting, and it stays relatively crunchy through the months. I gotta ask the old man if he new about that.
>>20954262Thanks fren, I'm kind of new here and I though I might share what I do every winter when fresh veggies are imported and usually suck.
>>20954262>we get away with fermenting cabbage in the garage at a constant 20-23 C. gotta reduce the time by a few days to a week, but with scrupulous mould removal and very fresh cabbage you're goodYeah that's why I keep it on the balcony where fresh air always passes through plus the brine is so salty nothing bad can live in those conditions. And it's very cold on top of that.I don't know how much you make but if it's not that much you can let it ferment and than just move it to the fridge or something, I would be scared if I saw mold growing. Usually I can see a little bit of yeast when it's almost eaten in the spring when it gets hotter and I have some leftovers but at that point I've been eating it non stop for 3 months and I'm over it so but there's not that much left anyway.
>>20954273okay anon, put a little barrel next to your pickles for the termites full of termite death
>>20954293there are no termites during winter genius..>>20954247Botulism is not a thing in a highly salted brine with temperatures below 4-5C. That's why it's kept outside in winter conditions, can't you guys read here?
>>20954302I live in Eastern Europe it gets bellow 0 during winter...
>>20954282I admire the scale you're working on bro. my grandmother was an old-school country cook, and I loved having stuff they'd grown and processed themselves when we visited. I have the same impulse to preserve tradition. just never made THAT much
>>20954312>my grandmother was an old-school country cook, and I loved having stuff they'd grown and processed themselves when we visited.Same, rip grannies...That's a big part of why I'm doing it, I want to keep the tradition, I have great memories of me and my grandpa making this when I was a kid, I'm gonna teach my son to do it and so on and so on...>just never made THAT muchWe usually make a lot so I can give to my parents, I make it with my dad but this year he's on a business trip and I'm doing it by myself. Last year I made it practically on my own and it came out good so he trusts me now lol.
>>20954290the fermenting process is admittedly pretty rough.> start with sliced cabbage and salt, layered.> cover & press> leave 3 days to extract juices> only then top up with brine> cover & press> check after a week, occasionally a bit of mould, remove> check after another week, often a bit of mould at this point, remove> kraut is normally fully fermented now> strain off brine and boil> seal in airtight jars with still boiling brinehasn't killed me yet
>>20954347nice,haven't made it with purple cabbage tho, I'm going to the farmers market on the weekend if I see some good ones I might make a small batch to try it out.Also can't you keep it somewhere where there r isn't mold, it's only two weeks after all..and I'm guessing your making a smaller batch than mine at least.
>>20954347>strain off brine and boilwhat do you need to boil the cabbage for? Can't you eat it raw?
>>20954347>>20954380I missed that, why are you putting it in brine after fermented, I though you meant boiling the jars after sealing them. You can just put the cabbage in water for a while to get rid of the salt if that's what you were doing with the boiling? Or is it because of the microbes and stuff.
>>20954380>>20954405cabbage stays raw. I drain off the brine, boil the brine, and pour it back over the raw cabbage. seal while still hota) kills any residual sporesb) cooling helps create vacuum seal
>>20954459Oh...ok I get it.
>>20954459Oh so it doesnt affect the taste/crunchiness?
>>20954568if you pack the jars tight, there's not much brine going back in. certainly not enough to cook the cabbage. from my experience the only thing that screws up the crunch is fermenting too longthe thing that does change is colour. the anthocyanins leach out of the leaf into the liquid, so you end up with pale leaves and bright purple brine. that dulls with boiling, leaving a pink product. still tasty/crunchy tho
>>20954587Okey thank you anony I will try it myself then. I dont care about the colour all that much
>>20954587Looks nice, I like the colour contrast, what's the yellow stuff - mac and cheese or mac and egg?
>>20954595or rice?
>>20954595pastitsio. greek lasagna with lamb/cinnamon sauce instead of bolognese. god tier but fatty as hell. kraut cuts it nicely
>>20954629OP here>pastitsiovery based I'm half greek myself, made it this last month but with ground pork and beef. You know with the bachamel sauce and then cheese and kefalotiri (sheeps hard cheese)>cinnamon saucehaven't heard this version, is it your spin on the recipe?
>>20954650classic aussie wog variant I learned goes:meat sauce (lamb onion garlic tomato cinnamon bay WINE)bechamel (allspice/clove heavy)tubular pastamy personal spin is pushing in a full glass of picrel for every pound of meat
>>20943971i love you
>>20954734nice, I've never tried that way, might do it your way next time for a change
>>20944335Imagine the smell.
>>20955323
>>20954776I love you too fren
Wanted to check on the cabbage, took a few leaves, they are not ready of course...still pretty hard, though of boiling them a bit to make dolma with pork and beef but I overboiled them...still good tho. At least 2/3 weeks until they are done.
Just a last update on this topic>>20953823It's true, I've talk to a bunch of Turshi enthusiasts and they all said it's a particular kind of cabbage. Here we call it "Kose", I couldn't how it's called in english but you can recognize it from it's COB - it has to be kind of woody light in colour and very hard with five-six leaves coming from it. This kind of cabbage is usually ticker and that's why it stays crunchy even after two three months in the brine. Usually the bigger the better and it has to be heavy.
>>20957557Here's how the cob should look
>>20957560
bump
>>20958905
Tonight I think I'm gonna try some of the cauliflower carrots, cucumbers and celery, this morning when I was taking water from the bottom and pouring it back in (because the salt sets on the bottom) the fumes were really strong. Gonna post pics. The cabbage is starting to smell like farts kek which is a good sign that everything is working.
>>20959230also the smell of your urine after you ate fermented cabbage
>>20954210This guy is right. Glass containers only, fucking retard. It's great you're taking it serious and cooking bread, but god damn plastic aint okay
>>20959447
>>20959447I already explained why I'm using plastic this year>>20954190When they are done fermenting I'm probably going to move them in glass jars and figure out how to store them outside without cracking during the winter.
>>20959416lol, I've never noticed that desu
>>20959465Idk mine smells weird afterward. But a different weird smell than the asparagus pee smell
>>20959516to be honest I've never had asparagus
>>20959230Tried it, they are not ready yet.
>>20961260this is my time to proselytize morkovcha on 4chin yet again. do it faggot, its good shit and entails very little effort provided a food processor is present. lives in fridge at the very least for 3 months.
>>20961392>morkovcha>мopкoвчa>korean style carrots>koreanWhat's happening here?!
>>20961411some time during soviet union best quoreans got resettled into slav lands. there was zero spicy red pepper or napa cabbage there, so there went their cultural identity as kimchi niggers.they had to adapt and come up with a substitute, the hottest ingredient they could find aplenty of was garlic. wah la, this simple yet delicious relish known only to slavs and one and a half quoreans was born.
>>20961416>best quoreans got resettled into slav landsoooh...of course of course.What are the ingredients, what's this in the middle - soi sauce?
>>20961436ground coriander and pepper, you douse it in fresh off the stove onion infused oil.1 kg carrots (preferably large ones)1 onion1 bulb of garlic100-150 ml vinegar 5%100-150 ml of a mixture of sunflower and sesame oils, or corn and sesame oils2 tbsp sugarsaltsoy sauceGround spices: coriander, ginger, red and black pepper, hot chili, turmeric.All to taste, but no less than 1 tsp of eachthis is some ru chick's recipe i adapted, i personally never bothered with turmeric or ginger or even chili because that aint the soviet way.you process the carrots and mix em with everything but the spices. heat the oil, sautee onions until translucent, put the spices in a heap atop the carrots and through a sieve pour the oil over them keeping the onions for whatever other purposes.then you peel the bulb by shaking it like a retard in a pot with a metal or glass lid, squeeze or blend it, and mix all that shit by hand. store in fridge, after a day its ok, full taste after a week. the juices are also exceedingly delicious.
>>20961464Nice, just bought a kilo of carrots yesterday, will try this, I think i pretty much have all the ingredients. Thanks for the recipe bud. We have a carrot salad here but with much less ingredients, it's basically carrots with vinegar black pepper and salt.
>>20961477my pleasure, just spread the word of it if you like it - its such a ridiculously easy to make, cheap, and tasty relish that is basically unknown outside post ussr.
>>20961490Similar dish from Vietnam, it is very good on sandwiches (Banh mi)
>>20961601oh yes, its definitely among my favourites to go alongside a nice ciabatta or faguette. green olives stuffed with paprika and kapers are also rad. shame you cant combine them for a greater taste.
>>20961601I've never had Banh mi, the bun looks really good
>>20961666>faguettecheck and kek
Bump
In the meantime made some fast pickled peppers and anchovies
>>20964421>>20966255Thanks for bumping frens. I took out some the veggies to try em, gonna post pic in a bit.
>>20966775They are not quite ready, It needs to get colder for the the maximum crunch to kick in
Bump for interest
I can't imagine eating as many fermented veggies as much as you guys. I know it's wrong and stupid but I always associated fermented vegetables with being incredibly salty and horrible. Even though I know thats completely innacurate and Ive even had good fermented veggies like the sweet vietnamese carrots mentioned ITT. Still this is a cool thread OP
>>20968650well, retarded problems require retarded solutions - dont use salt, use soy sauce.the best pickles i ever had were just bog standard salad cucumbers with a lot of fresh dill, garlic, soy sauce, worcester, sugar, and some red pepper. used sous vide to "boil" them at 60c core temp.but yeah, if your rotten brain suggests salt is bad - just dont use it.
>>20968456thanks for bumping fren :)
>>20968650OP here, I didn't like em much as a kid because they were very salty but when i was a teen I started liking them, especially when put in dishes. You can always take em out of the brine and put em in water for a bit to wash the salt out. That's what I do when they've been for longer than a month/ 2 months.
eвaлa бpaтчeд, мaй зa цeлинa в тypшия нe cъм чyвaл, тoвa cи cтpyвa дa ce пpoбвa
>>20971037Бaщaтa пoчнa дa я cлaгa пpeди 10тинa гoдини и ми хapeca мнoгo, cтaвa хpyпкaвa и e cтpaхoтнa зa paкийкa, лeкo пипepливa и нeпpиятнитe нoтки ce oтмивaт.
>>20971047щe гo пpoбвaм, цeлинaтa кaтo цялo e хyбaвo нeщo. aз ce нayчих oт aнглoидитe дa я cлaгaм в cyпa (въпpeки, чe тe cлaгaт зeлeнaтa чacт, celery, a aз пoлзвaм глaвaтa, celeriac), и нaпocлeдък хипcтъpитe в Шoпия я включвaт в т.нap. "кopeнoплoднo пюpe", кoeтo e cъcтaвeнoт oт кapтoфи, цeлинa, пaщъpнaк и кopeн oт мaгдaнoз. пpидaвa мнoгo дoбъp вкyc, къдeтo и дa я cлoжиш
>>20971060Дa пpaвил cъм тaкoвa пюpe и ми хapeca. Пo пpинцип cи e пoлeзнa цeлинaтa oт тoвa кoeтo cъм чeл. Aз cлaгaм caмo глaвaтa в тypшиятa мa тaя гoдинa викaм тaкa и тaкa я кyпих c лиcтaтa, нaпpaвo и тях ги cлoжих. Пocлe ги cлaгaм в мaнджи, пък и в тpyшийкaтa нe ca злe зa цвят.
>>20954218>a thread about pickles>"tranny"Shalom.
>>20971347i see you are still thirsty. here you go tranny.
>>20971347wtf are you talking about?
>>20971351lel
>>20968868or just soak em in water.
>>20973344well, the pickling process in itself is a soaking, anons problem seems purely psychological in nature.
>>20973361I just meant for the brine method, lot's of people soak it in water before making a salad just because some of the old heads don't really measure precisely the salt and you can make a bit saltier so yeah...but for the pickling in jars, yeah put less salt or if doing a quick pickle replace with low sodium soy sauce.
>>20973403ah, first i hear of that. after my first time marinating a pork chop in so much soy sauce it literally crunched on my teeth twenty years ago i never again had an issue where i oversalted something so much it became unpalatable.
>>20944160How do you know its safe to eat?
>>20973606You let the kids taste first.
>>20973606well, you fucking put it in your mouth, chew, and swallow. if you dont get the shits in the next six hours you are golden.no really.unless the op specifies it, the food discussions always pertain to normal humans, the ones that dont explode into pink mist when a slice of bread or a peanut come within 10 metres of em. and normal humans have these faculties, these superpowers of taste and smell that led them to not fucking eat deadly shit over millennia.so if it doesnt smell or taste like shit - its unlikely to harm you.
Assorted ferments with varied brines. Except for my tomatoes, that's just a 3% brine. All of them are prolly done Sunday or tomorrow. I just tried making pickles by dumping hot brine (vinegar, salt, and water) over some of the jars thinking they wouldn't ferment but a couple days later I had bubbles, woops! So I let them ferment instead of fridging them. They taste test pretty good.
>>20973606Because nothing bad can live in the salt solution at such low temperatures. My family has been doing it for a 100 years.
>>20973606>she doesn't instinctively knowngmi sista
Cauliflower is the king of brine pickles.
>>20973684kek
>>20976373
>>20974226OP here, looks very good anon, great job. Is this brussel sprouts?
>>20973698I've eaten picrel 2-3 times now and it's been fine. They need a couple of more days. My farts were devastating tho, bio warfare level. Haven't tried the cabbage, I'll try it out in a few days.
>>20979963>My farts were devastating tho, bio warfare levelhey, nobody ever claimed pickles werent environmentally devastating. "some of you may die, but its a sacrifice im willing to make"
>>20980054They are actually offensive, my gf had to leave the bedroom a couple of nights ago.
>>20978773NTA, but those look like green (unripe) tomatoes, a classic Eastern Euro brine pickle.
>>20980981
>>20980981i imagine those pickles make an amazing housewarming gift for somebody moving into a dormitory.
>>20980990they are too small I think, usually in Eastern Europe we pickle big tomatoes when they are green. But I might be wrong.
Five kilos of kimchi today, not getting great results. Nothing wrong with it, just too salty, not enough flavour , not as crisp as sourkraut
>>20981204wew lad, did you forget to fucking wash it after salting?
>>20981204yea did you wash off the salt>>20981205Also what flavorings did you use, I made it one time with anchovies and red pepper flakes and paprika and a bunch of other spices, garlic, spring onions, carrots. I didn't use the paste method and I let the anchovies do the fermenting - it's called fresh kimchi or something.
>>20978773>>20980990>>20981018They are unripe cherry tomatoes yes! I found a recipe in one of my books, as I didn't want to waste my any of my balcony fruit.
>>20981559Nice
>>20943971>Fermentation station 2024We definitely decided on /fap/ fermenting and preservation general
>>20981852I fap every year during no nut november, I've never missed a year
>>20981898fuck...wrong pic, whatever.
>>20981904post the pic you wanted to post
>>20981938it wasn't that interesting.
>>20981952I'm dissapointed
>>20981956here's another sexy crumb shot then..
>>20981960fair
>>20944204WouldAlso in awe of your setup, wish I had kitchen space for this. Always wanted to try and make kimchi. I do pickled onions pretty regularly though
>>20982162Pickled onion are so addictive, I had a phase where I would put them on literally everything, especially on sandwiches. Thanks for reminding me bud, I'll make some tomorrow.>Always wanted to try and make kimchiI made the fresh kimchi type which is easier and quicker, I followed this recipehttps://www.youtube.com/watch?v=VO3EiWBH15Y
>>20980995
>>20953838Very nice fren, I might do something like this for a change.
>>20953844Looks very good anon, did you use the paste method?
