Lactic acid fermenting
John__ShowMe__USA
17 years ago
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John__ShowMe__USA
17 years agolast modified: 9 years agoJohn__ShowMe__USA
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Fermenting cucumbers
Comments (21)I have a Gartopf pickling crock and was getting ready today to make fermented dills pickles. And that's when my husband asked if I could make a sweeter pickle this year . . . and he also asked I could make them crisper (my prior attempt last year created a delicious edible pickle but they weren't very crisp). So my questions are two-fold: 1. What is the secret to a crisp fermented pickle besides: a) Using small cukes b) Using fresh cukes (I have approx 4 lbs of small cukes that were picked this week. Some of them are now a week old . . . will they crisp up?) c) Adding grape leaves or other tannin rich leaves to the crock d) Plunging the cukes in ice cold water for a couple of hours before adding to the crock e) Adding a chemical such as Pickle Crisp, which I suspicious of because the whole reason I can is to reduce my exposure to unnecessary chemicals. 2. I am tempted to try Linda Lou's recipe since it will satisfy my husband's desire for a sweeter pickle. a) Is this a very sweet bread and butter type pickle? Or is this more like a half sour garlic pickle? b. Why is Linda Lou's pickle recipe considered fermentation. I'm using the book "Wild Fermentation" as a guide and it would seem that the boiling water kills the lactic acid fermentation process. I really don't understand how Linda Lou's pickles ferment without salt either. c. I would imagine that if I poured boiling water into my crock it would crack. So what would I do in this case? Thanks to anyone interested in responding!! This post was edited by judydel on Sat, Aug 10, 13 at 12:42...See MoreHow long do pickles need to set before eating?
Comments (13)<First time to make pickles (dill) and found so many various recipes. You all mention a book - page 50 of the bbb - can I ask what that book or what bbb stands for? Perhaps I should get this book so I am not guessing about stuff.> BBB stands for Ball Blue Book, sort of the bible for home canning and available for about $8 anywhere canning supplies are sold and also available online. The page numbers won't match with the latest edition but all the pickling recipes are in the book. You can also find all the basic pickling info online at NCHFP which is the primary authority on safe home canning and the basis for all the other publications. NCHFP - Pickling Fermented Dill Pickles Quick Pack Dill Pickles What is confusing about all the recipes out there is that there are several different types of "pickles" - brined, fermented, and quick-pack. As explained in the link above. The many varieties of pickled and fermented foods are classified by ingredients and method of preparation. Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Hope this helps. Dave PS: please do keep in mind that while there are lots of recipes out there not all of them are safe to use. This is especially true for some of the so-called old family recipes. So until you learn to tell which are safe and which are not stick with approved sources only or feel free to post the recipe here for review....See MoreYour favorite pepper(s) for chili powder
Comments (15)I sure like Bob's suggestions! The others were good too. Mesquite wood is a great for smoking, but a little really, really goes a long way. Pecan wood from Texas is my favorite. Pellets (not the Traeger brand) can take a lot of the guess work out of smoking. There are quite a few different woods available. I use lump charcoal for the initial fire and dump either pellets or wood chunks on top for the smoke. No petrol flavored briquettes allowed in my grills or smokers. (such as Kingsford) Lemon Drop (C. baccatum) has gotten more favorable responses than any of my other powders. There are similar C. chinense varieties that are just as lemon flavored. Red ripe jalapeño powders are one of my personal favs. Any C. pubescens (rocotos/manzanos etc) make great powders. jt...See MorePh question....
Comments (2)when you are making sauerkraut you are usually fermenting the cabbage using lactic acid fermentation. This lowers the ph on its own and then if you add a little vinegar at the end, it just stops the fermentation process. Lactic acid fermentation is a process they use to make fermented hot sauces, sauerkraut, and kimchee. I don't personally do lactic acid fermentation to make hot sauce so can't comment on procedure. There are a few people here that do or if you google it you will probably find some helpful websites. kendra...See Morejimster
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