I've been making sauerkraut pretty regularly for last few months (just cabbage and salt in a mason jar with an airlock lid), but would like to branch out a little. Any recipes/directions for pickles or other vegetables that turn out well?

If you can find a fermented pickle recipe that isn't too salty, let me know. I've tried several, and they all taste like a salt lick.

This one is good.
I prefer vinegar pickles though
[url=http://www.foodnetwork.com/recipes/amy-thielen/fermented-dill-pickles.html][/url]
[url=http://www.foodnetwork.com/recipes/amy-thielen/fermented-dill-pickles.html][/url]
http://www.foodnetwork.com/recipes/amy-thielen/fermented-dill-pickles.html

Thanks, Tanya, but that looks like a lot of work. I've never canned anything before. Maybe one day I will try.

I would share my state fair ribbon winning recipe but I made about 10 microbatches where i varied thr salt, tanin, spice and acidity ratios and submitted the best one. So I am not sure what the exact recipe was.


But I started with the base from the American test kitchen diy cookbook.


I normally have 3 or four active colonies in my fridge at any point from sourdough to yogurt to hot sauce.

Curious about the hot sauce. Care to share? And how does the yogurt turn out? My pressure cooker has a yogurt making setting, but I haven't tried it.

I made up a set of these from some glass I had laying around but they are great for making small batches of things.


Pickle Pebbles PLUS - Glass Fermentation Weights - WIDE MOUTH - 4 Pack https://www.amazon.com/dp/B00V41EZNC/ref=cm_sw_r_other_awd_bhT6wb9144MSY

The last batch of hot sauce I made was last fall. I let all of my peppers go to ripe (japs, serarnos, habs, tabasco, pabloanos, pequins, maybe something else.

Cut them up added a some salt, garlic vinegat and yogurt whey and let it ferment for a few weeks.

Turned out great.

I'd recommend this book as a decent intro. You can find all of the information on line but i like having an actual cook book.
Do-It-Yourself Cookbook https://www.amazon.com/dp/193649308X/ref=cm_sw_r_other_awd_FnT6wbS4M45M6

The yogurts are fun but can be a little tricky to get them perfect.

If you are into fermenting or want to learn about it Sandor Katz's The Art of Fermentation is considered by many the best text on the subject. Can find it on Amazon.

That is a great book for sure.

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Thanks, Tanya, but that looks like a lot of work. I've never canned anything before. Maybe one day I will try.

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It really isn't that time consuming, honestly. And you know exactly what goes into your pickles.

I prefer vinegar ones because you can eat them sooner, and I like using pickle brine for things.

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If you are into fermenting or want to learn about it Sandor Katz's The Art of Fermentation is considered by many the best text on the subject. Can find it on Amazon.

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500 page book about a hobby I will most likely abandon sooner rather than later? Challenge accepted.

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quote:

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If you are into fermenting or want to learn about it Sandor Katz's The Art of Fermentation is considered by many the best text on the subject. Can find it on Amazon.

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500 page book about a hobby I will most likely abandon sooner rather than later? Challenge accepted.

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That is why I suggested the one I did.

I used this recipe and really liked the results. I didn't can them. Just refrigerated them.

http://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html

my mom makes kimchi like twice a year...

supppppeeerrrr easy....

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The last batch of hot sauce I made was last fall. I let all of my peppers go to ripe (japs, serarnos, habs, tabasco, pabloanos, pequins, maybe something else.

Cut them up added a some salt, garlic vinegat and yogurt whey and let it ferment for a few weeks.

Turned out great.

I'd recommend this book as a decent intro. You can find all of the information on line but i like having an actual cook book.
Do-It-Yourself Cookbook https://www.amazon.com/dp/193649308X/ref=cm_sw_r_other_awd_FnT6wbS4M45M6

The yogurts are fun but can be a little tricky to get them perfect.

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Have you tried letting it start fermenting naturally without the yogurt whey? I read about that online, but I was curious if there is enough naturally occurring lactobacillus that this is unnecessary.

I had more than enough jalapenos this year and am considering fermenting some into hot sauce. I also have a wild chiltepin plant in my yard that I have been collecting ripe peppers from the last few days. My local HEB is also wrapping up their annual Hatch pepper promotion. I picked all the ripe red Hatch peppers out of the bin for $0.67/lb. I thought that was fair deal. I was thinking about smoking them and then fermenting them into sauce too. Plus about a half pound of Fresno peppers. Almost all of this is sitting in my freezers waiting for me to do something with it. Suggestions welcome.

I threw a bunch of peppers in with my last batch of wild fermented pickles... everything turned out great.

The last time I tried go for a wild fermented hit sauce I ended up with a lot of mold. But it think that was due to poor air flow and bad temp management

I had to share this...

I went to my local home brew supply store, locally owned of course, toe get am airlock for this fermenting experiment. The store was run by a young man and his mother helped with customers. Mother proceeds to give me her son's bio. He loves to brew beer and wine with aspirations to become a brewer. He is going to Baylor to get a degree in Chemistry.

I had to really hold my tongue to not make smartass remarks about Baptist who make their own beer.