/ck/ - Food & Cooking

>>10766379
I agree with the other anon, 2% is good for saurkraut, but cucumbers being denser needs more salt. I use a 4% brine, garlic, yellow mustard seed, dill and the oak leaf trick for tannins. Haven't got enough cukes yet to make a batch but I'm making sauerkraut today. This is a pic of fermented pickles and sauerkraut I made last year.

>>10736853
Please don't call that abomination sauerkraut. My boomer parents used that and whenever we had it I gagged. I thought I hated it until I made my own and fell in love.

We have pickling/fermentation threads ocassionally. In fact, I've posted this pic in other pickling threads so some sperge will probably assblast me, but I'm waiting for my pickles to grow so I can make another batch and have another pic for the autists. I used to pickle cucumbers with 1/2 vinegar 1/2 water, salt, sugar, garlic, hot peppers, mustard seed, turmeric and black pepper. But I started fermenting with just a 4% salt brine and the same spices and they're infinitely better than the harsh sourness of a vinegar brine. I ferment at room temp for 7 days then put them in the fridge. I use oak leaves for the tannins to keep them crisp. Make sure you use very fresh produce, preferably organic. Pesticides can fuck with the lactose bacteria. This website has some good info, if you can tolerate the pages of jewish womyn babbling in between the decent info.

https://www.makesauerkraut.com/fermented-pickles/

>>10537776
Older cabbage will probably be an issue as it has inevitably lost some moisture. If that's the case just mix a 2% brine with 2g salt/100 grams water and top it up. When I make it from my homegrown, fresh picked cabbage it's never been an issue.

>>10520712
Here you go!

I've had good success with this recipe but add whatever spices you want.

http://www.seriouseats.com/amp/recipes/2016/12/homemade-fermented-sauerkraut-recipe.html

>>10056599
Here's a tip on keeping fermented pickles crisp: Add a few oak or grape leaves. The tannins keep the veg crisp.

>>10036303
Too bad. I've made sauerkraut the last 3 years and never had an issue. Tastes far better than anything I could buy in my area. What was your salt ratio?

>>9833466
Saurkraut is easy as shit. I'll be making another batch when we pick our fall cabbage in a week or two. Although serious eats gets shit on here, their sauerkraut recipe is spot on.

>>9726408
I've posted this before but these are some fermented pickles and sauerkraut I did this spring. I ended up doing 3 jars of pickles and have 1 jar left and 2 jars of kraut and have 1/2 jar left. This fermented shit is so good. Fortunately we have another late season crop of cabbage we'll be picking soon where I can make another batch, thank Odin.

>>9709142
>5% of that weight in salt to massage into the veg

Hmm, when I make sauerkraut I use 2% salt to cabbage.

http://www.seriouseats.com/amp/recipes/2016/12/homemade-fermented-sauerkraut-recipe.html

Having said that, I do use a 5% brine on my fermented hot sauces, so you do you.

I've gotten into fermenting them this year without vinegar and I really prefer it over the vinegar brine I used to do. It's plenty sour but without the vinegar bite. I like adding garlic, mustard seed and black peppercorns. Next year I'm going to add some fresh horseradish root. I've posted this pic before so some autist will probably sperge, but fuck it. The oak leaves contain tannin which helps keep them crisp. Grape leaves work as well. I use a 4% brine (4g kosher salt/100g unchlorinated water).

>>9446517
That's something an amerilard would say. What US state do you live in?

>>9439243
>slimy peppers

Not sure. How did it look through the fermentation process? Last year my tabasco got cloudy and smelled a little rotten eggish after about 7 days, but settled down after 2 weeks and turned out great. I think as the lacto bacillus fires up it can produce some off odors for a short period of time.

Sliminess doesn't describe any of my fermentations so maybe you had a bad batch? Pic is fermented pickles and sauerkraut which I made earlier this year that I've almost finished.

>>9414629
>vinegar brined instead of fermented

Plebe, open your mind.

>>9314786
Can't tell if you're serious, but I'll post anyway. I used these recipes for sauerkraut with 2% salt and pickles with a 4% brine (pic related) and they both turned out great.

http://www.seriouseats.com/amp/recipes/2016/12/homemade-fermented-sauerkraut-recipe.html

https://www.makesauerkraut.com/fermented-pickles/

>>9274022
I make my sauerkraut from cabbages I grow but no ocean near me to collect sea water from. Deduct 5 points, I guess. I used this recipe this year and it's the best I've made in 5 years.

http://www.seriouseats.com/amp/recipes/2016/12/homemade-fermented-sauerkraut-recipe.html

>>9208645
I've started pickling using fermentation and I prefer them over the old style vinegar brine method. They should be gstored in the refrigerator after fermentation is complete (@ 1 week for full sour). This website goes into detail about it but it's basically make a 4% brine solution and cover cucumbers completely for @ 3-7 days depending on how siur you want it. I use a couple of oak leaves to keep them crisp but grape leaves work as well. You should try a quart or 2.

https://www.makesauerkraut.com/fermented-pickles/

The fermentation threads got me into fermenting my hot peppers instead of using vinegar. I'm planning on doing it again when my peppers ripen. They also got me to ferment cucumbers instead of the typical vinegar based and sauerkraut as well. I've been quite happy with how they've turned out.

>>9147575
Oak leaves work just as well. That's what I use (in pic, top area of the jar under the clump of mustard seeds). They both have tannins which is what does it.

>>9105318
>fermented cucumber recipe

Sure. Cut off the blossom end of the cucumber, pack into whatever size jar you want with a couple oak leaves (the tannins help keep them crisp). I add mustard seed, peppercorns and garlic but you can add whatever you want. Make a 4% brine, computed by adding 4g kosher, pickling or sea salt to 100g filtered water. Fill jar and wedge cucumbers so they are submerged. Let ferment at room temp for 1 week. It will turn cloudy, that's normal. Store in refrigerator.

>>9097437
I recently did a batch of brine fermented pickles and kraut from our garden produce. Fermented cucumber pickles are really simple. Cut off the bloosom tips of the cucumbers. And pack into jar. I added garlic cloves, mustard seed and black peppercorns. A few oak leaves help to keep them crisp. Mix a 4% brine by weighing your water in grams and multiplying by .04 to get the number of grams of sea salt, pickling salt or kosher salt. Start with 1500 grams of water. Mix until dissolved and pour over. Use a rock or weight or just wedge the cucumbers at the top so they are under. Leave lid loose and wait 7 days then put in fridge. At first it will start bubbling and turn cloudy. Fucking best pickle you'll ever eat.