I like my butt rubbed and my pork pulled.
Member since 2009
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OT; Lacto-fermented Pickles
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500
Posts: 3,177
I started my first two quarts of naturally fermented pickles today. Someday they will be sliced on a burger, so this isn't too far OT. Wondering if any other Eggers ferment, besides your liver.
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I have done them. Love the half sours.______________________________________________I love lamp..
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I only punish my liver, it is evil!!! Love to hear how this comes out!!
Kirkland, TN2 LBGE, 1 MM -
Yup! I got some HopTops http://www.hoptop.us/ from KS a year or so ago and have done saurkraut, pickles, hot peppers, jalapenos and onions. Great sour taste and tingle. For pickles, put a little black tea in each jar for crunch or they'll be sorta limp... My issue is we can't grow a garden in our subdivision, so I don't have a supply of veggies, other than the farmer's market.
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
I got these lids; https://nourishedessentials.com/. And Picklemeister weights. I used a bay leaf in each jar to help keep them crisp, plus these are fresh farmers market bumpy cukes.I like my butt rubbed and my pork pulled.
Member since 2009 -
A guy I know at church is big into gardening and fermentation, ferments his own hot sauces, and recently fermented some pickles. It seems like there should be a different name for something pickled in vinegar and something fermented till it's sour -- very different things. I bet they're good, though!
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Theophan said:A guy I know at church is big into gardening and fermentation, ferments his own hot sauces, and recently fermented some pickles. It seems like there should be a different name for something pickled in vinegar and something fermented till it's sour -- very different things. I bet they're good, though!
doing this to just see what I can do to make homemade foods and to also get some benefit from the good gut bacteria by eating fermented foods. I still like a vinegar pickle but I'm hoping these fermented ones will taste even better and have a depth of flavor and not just a vinegar bite.
I like my butt rubbed and my pork pulled.
Member since 2009 -
500 said:... I'm hoping these fermented ones will taste even better and have a depth of flavor and not just a vinegar bite.
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My Grandmother and my mother used to ferment pickles in a large crock. Mom still has the crock but she uses it as a flower vase now. Their recipe was a sweet pickle.
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I got Pickle Pipe fermenting lids for Mason jars and I was pretty disappointed. I'm anxious to see how those lids work out for you 500. Please keep us updated.I cook. I eat. I repeat. Thornville, Ohio
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I'm 7 - 14 days out before I do a taste test. Then I'll decide if they need to go longer or if they go to the fridge. This is all new to me but the interwebs has given me a good start.I like my butt rubbed and my pork pulled.
Member since 2009 -
i tried some cabbage last fall, 2 weeks in just salty cabbage, 4 weeks the same, not sure what went wrong, should go look at it nowfukahwee maineyou can lead a fish to water but you can not make him drink it
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THEBuckeye said:At least it's food, not motor oilfukahwee maineyou can lead a fish to water but you can not make him drink it
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I'm sure you'll let us know if it isn't.
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Legume said:I'm sure you'll let us know if it isn't.
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fishlessman said:THEBuckeye said:At least it's food, not motor oil
______________________________________________I love lamp.. -
nolaegghead said:fishlessman said:THEBuckeye said:At least it's food, not motor oil
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Black is bad for a ferment. White is ok but none is best.I like my butt rubbed and my pork pulled.
Member since 2009 -
fishlessman said:nolaegghead said:fishlessman said:THEBuckeye said:At least it's food, not motor oil
______________________________________________I love lamp.. -
How much salt did you use? If you use too much, you can inhibit lactic acid formation, which acts as a preservative and kills most mold.
______________________________________________I love lamp.. -
Green Bean ferment Batch #1. Bloody Mary accoutrements in my future.I like my butt rubbed and my pork pulled.
Member since 2009 -
I bought a fermenting crock and made sauerkraut. It turned out great. I haven't tried anything else.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I just received some cabbage from my Dad's garden. I had ordered a crock but at Nola's behest, I canceled and am going to swing by the local home brew store for an airlock fermentation bucket.
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nolaegghead said:How much salt did you use? If you use too much, you can inhibit lactic acid formation, which acts as a preservative and kills most mold.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:nolaegghead said:How much salt did you use? If you use too much, you can inhibit lactic acid formation, which acts as a preservative and kills most mold.
http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/
______________________________________________I love lamp.. -
nolaegghead said:fishlessman said:nolaegghead said:How much salt did you use? If you use too much, you can inhibit lactic acid formation, which acts as a preservative and kills most mold.
http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:nolaegghead said:fishlessman said:nolaegghead said:How much salt did you use? If you use too much, you can inhibit lactic acid formation, which acts as a preservative and kills most mold.
http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/
______________________________________________I love lamp.. -
nolaegghead said:fishlessman said:nolaegghead said:fishlessman said:nolaegghead said:How much salt did you use? If you use too much, you can inhibit lactic acid formation, which acts as a preservative and kills most mold.
http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/fukahwee maineyou can lead a fish to water but you can not make him drink it -
Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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A batch of radish carrot kimchi.Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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