Just started pickling. Experimenting with cucumber spears, small white onions, garlic cloves, and fresh dill. In vinegar (50/50 white and Apple) instead of salt brine.
Going to try letting it ferment a bit, sauerkraut-style, and see how it turns out. Really easy.
This is only my second batch. The first was sauerkraut, with green cabbage and carrots. In vinegar, with whole mustard, dill, black pepper, and coriander seeds. Fermented for 7 days. I researched no-sodium, no cooking recipes and combined a few. Turned out really well.
Trick was using Ball jam jars but with pressure release lids. Definitely trying daikon next time. Thanks!
Just started pickling. Experimenting with cucumber spears, small white onions, garlic cloves, and fresh dill. In vinegar (50/50 white and Apple) instead of salt brine.
Going to try letting it ferment a bit, sauerkraut-style, and see how it turns out. Really easy.
Sauerkraut and kimchi aren’t too hard, either! Although the last time I made sauerkraut, the entire apartment smelled like it…
Pickled carrot and daikon is also good if you like a banh mi.
This is only my second batch. The first was sauerkraut, with green cabbage and carrots. In vinegar, with whole mustard, dill, black pepper, and coriander seeds. Fermented for 7 days. I researched no-sodium, no cooking recipes and combined a few. Turned out really well.
Trick was using Ball jam jars but with pressure release lids. Definitely trying daikon next time. Thanks!
Dang, that sounds delicious! I haven’t had sauerkraut in forever, I might have to give it a go soon.
That sounds fantastic. I’ve enjoyed making relish, too. I’m looking forward to the hatch chile roasters popping up so I can make some hatch relish.
Now you made me hungry. Having to think of sauerkraut smell. Mmmm
Nice! It seems like everything is on the table when it comes to pickling.