I like my butt rubbed and my pork pulled.
Member since 2009
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OT; Lacto-fermented Pickles
Comments
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That looks good. I want to make a batch of Giardinia and a jar of hot pickled okra next.
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That looks outstanding!Ima_good_egg said:A batch of radish carrot kimchi.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Thanks guys!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Ima_good_egg said:A batch of radish carrot kimchi.
How long will you have to ferment that and do you mind sharing your recipe and technique?I cook. I eat. I repeat. Thornville, Ohio -
I followed a recipe for carrot kimchi from the spruce blog. I added radishes and kohlrabi in lieu of some carrots. I'll probably let it sit on the counter for about a week, then refrigerate.Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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It does take some time to do all the julienning. A mandolin would have come in real handy!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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I started a quart batch of lacto-fermented heavy cream yesterday. Checked on it this morning and it needs another couple hours but looking good.
When done, this is called creme fraiche.______________________________________________I love lamp.. -
I'm intrigued.nolaegghead said:I started a quart batch of lacto-fermented heavy cream yesterday. Checked on it this morning and it needs another couple hours but looking good.
When done, this is called creme fraiche.I cook. I eat. I repeat. Thornville, Ohio -
Yummy!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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And some other fermenting. Kalamata, red onion, chili pepper, italian cheese bread...
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Experimental loaf # 176-003667
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Need a crumb shot.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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Kim chi______________________________________________I love lamp..
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I understand there's already lactose in the cream but what did you have to add to set it on its way? Yogurt culture? Looks great.nolaegghead said:
I cook. I eat. I repeat. Thornville, Ohio -
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Nice ferments everyone.I like my butt rubbed and my pork pulled.
Member since 2009 -
Very interesting thread, thank you for posting."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Buttermilk culture. 2 tsp per cup of creamHibby said:no
I understand there's already lactose in the cream but what did you have to add to set it on its way? Yogurt culture? Looks great.nolaegghead said:______________________________________________I love lamp.. -
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Bread is insanely good.______________________________________________I love lamp..
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Scotch eggs.
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I have pickles. I tested all three batches and felt that Batch #2 was the furthest along, so I chilled them. As I'm still new to fermenting, I have questions that maybe y'all can help. Although these taste good, I still miss some of the vinegar punch of vinegar pickles. Was thinking of adding a little ACJ. Thoughts?
I like my butt rubbed and my pork pulled.
Member since 2009 -
@500 Absolutely add whatever it takes to make it taste good to you. Vinegar is totally fine.
A half-sour ferment with vinegar added later is a great mix.
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Thanks. That's what I figured. What I didn't want to do was kill the probiotics that I just created so I would still get the benefit from them. I'll use natural cider vinegar with "Mother" in it.nolaegghead said:@500 Absolutely add whatever it takes to make it taste good to you. Vinegar is totally fine.
A half-sour ferment with vinegar added later is a great mix.I like my butt rubbed and my pork pulled.
Member since 2009 -
The Dilly Green Beans and the Cucumbers are finally at a place where I like them. Took awhile for the cucumber to come around. Way too Sour for my taste. Had to add some sugar to Batch #2, the highly seasoned ones. They really had to mellow in the fridge to be good. Just today was the first time that I really like them. Cucumbers are the hardest thing to ferment I think. So many variables. Today is day one of Saurkraut Batch #1. Added 1 bay leaf, 4 peppercorns, and a heaping teaspoons of caraway seed. I think this Batch will take a good 3 to 4 weeks before it's ready. Sorry for going on and on about these ferments but this is a fun little hobby you get to eat and feel healthy about.
I like my butt rubbed and my pork pulled.
Member since 2009 -
My sauerkraut is almost at 2 weeks. Went more with an Alsatian flavor by using juniper berries with garlic and bay leaves, plus a few peppercorns.
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That sounds good. Since I'm more on the Polish and German heritage, I went that direction with it.I like my butt rubbed and my pork pulled.
Member since 2009
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