/ck/ - Food & Cooking

>>6878200
Turned out awesome! I'll post pics shortly...

I already asked /out/ since they are normally quite good with this, but they let me down so ill try here.

After planting my chilis this year, I had some soil left over so I decided to plant a few random varieties of the seeds that I had from a previous year. I only had very small pots for them (they were in plastic pint and half pint cups) but I'm broke and only have a small balcony anyway.

Each plant that grew only produced a few chilis as expected in such a small pot, but now I have quite a few random chilis from different plants. Rather than making them in to sauce or chutney like the others I have, I was hoping to preserve them.

Is it better to preserve in olive oil? Or some kind of brine? Or vinegar? Or a mixture? Ive never done chilis that way before.

>>6878207
chilies you can usually dry and hang in braids (pic related).

I wouldn't keep them in oil as that has a potential for botulism...

>>6878206
Delivered.
I ended up with 16 pints of crabapple sauce.

It actually turned out a bit too sour, but you can always add honey.

>>6878292
>16 pints of sauce

What does one feasibly do with 16 pints of crab apple sauce? Would you use this as a sweet or savoury sauce? Smooth or chunky?

>>6878309
>What does one feasibly do with 16 pints of crab apple sauce?
Eat it. Husband loves apple sauce. I tried making it because there isn't much that I can that husband will eat (he doesn't like anything sweet, or tomatoes or pickles).hopefully he will eat the crabapple sauce. I'm actually busy making regular apple sauce now. We'll see how it turns out.
>Would you use this as a sweet or savoury sauce?
I might use it in baking. I know you can substitute pleasure for eggs and oil in many recipes.

>Smooth or chunky?
Smooth. Hubby likes it smooth, while I don't really care about the texture.

>>6878397
Well it looks great. Im kind of jealous you have such nice canning equipment. I have to make do with jars that I've saved.

Tomorrow I submit my masters thesis and finally take control of my life again. Going to head to the market and get some things to go along with all my chilis. Hoping to make a good batch of tomato and chilli chutney.

>>6878906
Congrats on your thesis being complete!

>>6878216
For the record. You are right. Here is why: botulism can only develop in an anaerobic environment. I there is air, botulism does not propogate.

>>6878397
>BTW I'm a GRILL

wonder of wonders. I thought for sure you were some middle aged, backwoods guy. Your sauces are surprisingly unadorned for a woman. It's so rare to find a women who cooks nowadays.

>>6878906
Caning jars are dead cheap. I just bought 12 quart jars for 10 bucks are walmart (BPA-free) it's cheaper than buying food you otherwise would not buy in order for the jar. Likes 6 times cheaper depending on the product. Plus the seal is better.

>>6878906
Just make sure you use new lids..

>>6879547
What's your problem?

>>6880294
No problem. I'm speaking the truth. Don't be so insecure that you have to accept or reject what you read.

It's a wonder she's a grill because this is 4chan and also not many women cook nowadays and also are on 4chan. Her sauces are surprisingly uncomplex. Which made me think she was some pragmatic man just making sauces for himself off the bounty of the land for something to eat while he does whatever semi-rural mountain men do.

What is YOUR problem that you think saying I thought a woman was a guy because of reasons is some sort of insult. the truth is never insulting. Only reproving.

>>6880294
Just skip the troll territory posts.

>>6878906
Post pictures and recipe! :-)

Bump

Still curious about how those chilies turned out.

>>6883236
That looks good- recipe?

>>687820
I've done it quite a few ways:
-Dry them; in an oven or food dehydrator then grind and use as you would black pepper
-Pickle them in a jar; essentially vinegar and pickling spice. Dirt cheap
-Toss in a blender with some vinegar and salt and you have home made hot sauce. This is hot Tabasco sauce is made except that it's aged in barrels for 800 years

My sauerkraut seems to do well. It's visibly risen and no surface scum or anything like that is visible so far. I'm sticking to not opening it.

>>6883907
Pic from a couple of days ago for comparison.

>>6883919
looks lush

>>6883445
>That looks good
Thanks!

>recipe?
Sure. Want just the recipe of the step by step images?

>>6884502
Step by step would be awesome!

>>6884521
Here you go, bread and butter pickle with my grand-mother's recipe. So eating ajar on your own will likely send you in diabetic shock...

Total Yield : 7-8 pints.

Ingredients :
8 lbs small pickling cucumbers
8 onions
1/2 cup salt
1 green bell pepper
1 red bell pepper
5 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon cloves
2 teaspoon celery seeds
2 teaspoon yellow mustard seeds
5 cups white vinegar

>>6884525
1. Wash and brush the cucumbers. Remove both ends. Slice thinly (I used a mandoline). Dice the red and green bell peppers and 4 onions and add to the bowl.

>>6884526
2. Add 1/2 cup salt.

>>6884530
3. Add water to cover the vegetables. Then crack a tray of ice or two over them.

>>6884534
4. Put something over the whole mess then weigh it down (here using a full jug of vinegar as a weight).
Leave to brine for 2 hours, turning over the layers once in a while.

>>6884538
5. Here is after the two hours. I was able to switch my plate after 30 minutes to get better compression.

>>6884551
6. In a large pot, combine the vinegar, sugar, mustard seeds, celery seed, cloves and turmeric.

>>6884562
7. Remove the weight from the vegetables. Drain the brine. Rinse twice with clear water and drain well.

>>6884566
8. Scald 7 jars. Stuff the vegetables into the jar. Depending on how much water you got out of them your yield might be 7 or 8 pints.

>>6884572
9. Cover with the vinegar pickling liquid (see image >>6883236). The liquid should be boiling or very nearly boiling.

>>6884578
10. Process for 10 minutes then allow to cool fully.
(And yes, I totally lost the light for this). Eat cold for a crunchier pickle.

Why dont more people make lacto fermented pickled veggies? pickles, beans, giardiniera. all delightful. I have some hothouse cucumbers from costco going into my pickler as soon as my kimchi comes out in a day or two.

>>6885154
Post pics of the kimchi and of the new batch?

I can meat because its so fucking easy. Delicious tender cubes of meat at a moments notice. Made beef stew today in the time it takes to boil some potatoes.

>>6884585
Nice. Thanks!

So I have a pressure canner, but I'm afraid to use it. I have chicken stock piling up in the freezer and I need to can it. But I'm afraid of using my pressure canner...
Anyone use one before?

>>6878303
>>6884585
That's beautiful. Makes me wanna get into canning.

>>6887441
It's a really easy and cheap hobby to get into. You don't need to buy any equipment (besides the jars and lids/ bands) as long as you have a big enough pot. You can do a few jars of salsa in an hour or so. Most groceries carry canning stuff this time of year, check the baking section.

>>6885154
I got a bunch of kraut going as well as a jar of garlic bubbling away with airlock. I just finished eating my lactofermented watermelon rind as well. I'm new to the hobby, but it's quite easy, and the results so far have been good. The hardest part seems to be waiting. Made the kraut about 5 days ago, but I'm waiting til Thanksgiving to bust into it.

>>6887780
>the waiting
Painful, ain't it? I make smaller batches more often to tide me over. I also do several different flavor combos-

Mexi 'kraut- bell peppers, cumin, jalapeño
Lemon dill 'kraut- sliced whole lemons, dried dill (dried herbs do better in ferments)
Mustard 'kraut- cabbage with mustard seeds
Christmas 'kraut- cranberries, Apple, cabbage

>>6887860
>Christmas 'kraut- cranberries, Apple, cabbage
Am curious...

>>6888307
It's quite good, pretty mild.

>>6888319
Got a recipe/ratios/pictures?

>>6888648
I don't have any current pics. The recipe is roughly as follows-

2 heads green cabbage, chopped (not shredded) into cranberry sized pieces
1-2 cups fresh cranberries
1-2 apples, chopped (something mild and sweet, honey crisp are perfect)
2 tablespoons salt
2 cups water
1 packet vegetable starter (I use Caldwells)

Mix salt into water, mix vegetable starter per directions and set aside. Chop the cabbage and apples, and mix in the cranberries. It comes together better if you mix it up and the add the brine. The cranberries tend to float, so be sure to distribute them evenly. Add brine and starter and mix gently. I use a food safe 5 gal bucket to do this. Cover the kraut and wait a few hours, then put it in jars. This kraut is mild,so it doesn't need to age as long. In fact, because of the high sugar content of the fruit; I would eat the kraut after 2-3 weeks. The fruit is also why I use a starter. Sugar tends to turn into yeast instead of lacto b.

bump

>>6890011
Pepper jelly?

>>6890553
Probably.

What can I do with five pounds of grapes? I've already made juice, jelly, preserves and jam. Any other suggestions?

>>6892065
Wine

>>6892113
I don't like wine.

>>6890553
Yes, But it did not set properly.

.>>6892065
Raisins

want to make some kraut and picked onion for xmass time drinking. Is it too early to start? Will the kraut get too funky if I don't process it?

>>6892213

Polymerize it and use it as a dildo then.

>>6892691
I don't like dark raisins.

>>6893218
Go ahead, it will keep for about six months in the fridge.

>>6893233
I already have two.

>>6892213
More jam then? It's not like 5 pounds are a lot of grapes.

Anyone know some good failproof pepper/sambal sauces?
Googling isn't really helping narrowing down my choice.

>>6894029
I decided to just juice them and can the juice. I can decide what to do with the juice later. I just need to get them out of my fridge before hubby has a fit.

>>6894455
Nothing in any of my books, sorry.

Someone was looking for a pickled onion recipe... this isn't a canning recipe but it looks good?

http://spicetrekkers.com/pickled-red-onions/

>>6895191
Pretty!
I tried fermenting onions once. It went bad. Terribly bad. I will not attempt it again.

>>6895372
That's a quick 15 minutes pickle not a ferment.

But now I am curious... post details on the catastrophic attempt?

>>6895616
Well, I think t was simply too warm while it was fermenting. I had done batch after batch after batch all winter. Then one day it was just warm. It's like that here in the Rockies. Winter ends and the next day it's summer. I used a vegetable starter and some fresh 'kraut juice. I have homemade fermentation lids, and they were in good working order. Everything was fine for about a week. Then it suddenly turned. The smell coming off the air lock was definitely a rotten, putrid smell. If you have ever found a slimy onion in your pantry you know the smell. Anywho, it wouldn't have been so bad but I discovered it about 5 minutes before guests were scheduled to arrive. I didn't want to dump it in the trash, but I was afraid they could smell it. Let's be honest, when you have a few batches going at once; it can "perfume" the room.
Anyway, I decided to flush it. When I opened the container the stench blossomed out of the jar. I rushed it to the toilet, leaving an ample stink-trail all the way. I dumped and flushed. The smell amplified, carried on the air current and particulate matter forced into the air by the flush. Then my guests arrived. I was mortally embarrassed and I have yet to recover from the shame. The end.

>>6895646
Thanks for the laugh.

>>6895757
Sorry for the monologue; I was pretty high.
It was actually an interesting experiment that I plan on trying again this winter. My fermenting spot is in a short hallway that ends in an outside door. I have a large metal rack for storage, it's mostly full of canned goods. But one shelf is dedicated to fermenting. I have a long heat mat (like what you start seedlings on) with a dial thermometer. I can set it to the perfect temperature and I set my jars on that. Anyway, I plan on trying the onions again this winter. I will probably add a handful of active 'kraut at the beginning to really encourage the right bacteria.

Bump

Yayyyyy! Today was the last day for the farmers market here, so I stocked up! Pickling cukes, heirloom maters and about a gallon of cherry tomatoes! Woot woot! I'm going to be busy today...

Is it possible to roast then can cherry tomatoes?

>>6897319
Don't see why not but removing the skins is likely to be a pain.

>>6897669
Oh yeaaaa....
Well never mind!

latest batch of kimchi is done and in the fridge. Anyone have recommends on how much tannin to add to a lacto pickle for cucumbers? I bought a small jar of it, but since most folk seem to be saying to use 5 grape leaves, im assuming i should be using like 1/50th a teaspoon

>>6898424
>Fermenting in plastic

Ferments turn to acid which leach chemicals like BPA (synthetic estrogen) and phthalates from plastic. I'm fortunate to have glass mason jars to ferment in which do not have such chemicals and the lids are bpa free. I used old jars from food before that and I got the quart mason jars for $10 for 12.

Recently made pickled beet eggs (sorry, no photo available. Family ate the entire jar before I realized it).

Really east to make and damn tasty. Used canned beets (with the juice), hard boiled eggs, and sweet onion, sugar, vinegar, and a pinch of salt.

Going to make them again soon and will document for posterity.

>>6899121
Do you know if that's plastic or silicone used as a seal between the glass jar and lid in these types of jars: >>6883907 >>6883919 ?

>>6899134
I think it's plastic.

>>6899149
It could be plastic though. I don't know though. I don't have any. They seem hard and immalleable like other plastics. Maybe there are silicone fido jars but I think soft seals would be too airtight and would just be airtight unto explosion.

>>6899134
It's some soft rubber. However the contents aren't touching the seal, so softeners shouldn't be a problem with fido jars.

>>6899134
>>6899134
The gaskets on fido jars are rubber, so BPA free and free of phthalates..

Tell me fellow canners, what are your favorite kitchen tools? What gadget or special spoon do you always turn to?

>>6880976
I had always thought canning girl was a guy, too.

Made some hot sauce yesterday, and some tomatillo salsa.

>>6900343

>>6900343
>>6900350
nice. Wish I could have a proper wood grill.

>>6900318
Gadget? Immersion blender. And the nice canning rack and tongs I got which were totally worth going out of my way to get (the tongs with the "canning kits" are way cheap and flimsy)

>>6900318
Jars.

I just went camping over the weekend, wish I took some pics.

I was the designated cook. I had a grill with some shitty charcoal that didn't stay hot enough but the food turned out pretty good despite that. Breakfast took forever to cook with only two pans and a small grill with uneven heat distribution. My friends still seemed to enjoy it so it all worked out.

Slept with a shotgun next to me since I was paranoid about bears.

>>6900492

I just realized this is a canning thread not a camping thread. My bad...

>>6900498
lol, it's quite alright.What did you end up making food wise?

>>6900498
Bless your heart.

>>6900506

I ended up preparing some basic stuff! We only went for the weekend and it was our first time doing any 'real' camping so we didn't bring too much as far as food goes.

First night we did hot dogs over the fire.

Next morning was really good, I made bacon over a grill with scrambled eggs and a potato/onion/pepper hash. We had some tortillas and made breakfast burritos!

Lunch was just some chips and snacks we brought.

That night was burgers/brats/hot dogs with all the fixings.

Next morning was chocolate chip pancakes and more bacon.

We only had three pans to cook with and no cleaning supplies to scrub them out so I did the best I could :)

The grill kept dying out before I could get everything cooked so I kept having to add charcoal, waiting for it to get hot enough, then continue cooking. I think next time I'm gonna bring a bigger grill and some good quality charcoal.

Friends were happy since none of them can cook and that was fine for me.

>>6900507
:)

my roommate made habanero jelly and I canned some salsa. All from our garden, pretty great stuff. I'm going to try and make Ghost pepper jelly next weekend, I'm terrified /ck/. I may pull out my gas mask

>>6900549
Gloves. The kind you can throw away. And I would consider chemistry safety goggles. Outside cooking if you can.

Bump

Ok y'all; I'm going to use my pressure canner for the first time today! The freezers are full of chicken stock and husband is getting annoyed. So I'm going to pressure can it all.
I'm excited!
And terrified!
(Pressure canners are vury scury)

>>6902200
Well, I got the stock that I was cooking filtered. I decided to add all of my frozen stock to it, so I put it all in a food safe 5 gal container. The container is currently cooking on my back porch. While digging out all my stock I found three more bags of chicken carcasses. So I decided to go ahead and cook them up. I will let the first batch of stock cool, settle and the fat harden; and tomorrow I will add the stock I am cooking up today. That will give me about 5 gallons of stock, or 20 quarts. I think I'm going to be good on chicken stock for the winter! I have enough for ten batches of soup!

>>6902815
nice going!

>>6902919
Thanks. I decided to combine all the frozen stock and make one big batch because I wanted to mix them all up. That way all the jars of stock taste the same.
I just calculated how many carcasses go into 5 gal of stock and I figured it too one gallon sized Baggie (of carcasses) per gallon of fresh stock.
There are 4 carcasses per Baggie, so 20 carcasses in total. That's basically one chicken per quart!

>>6902955
Oh and I'll probably get about 2 cups of chicken schmaltz out of it too!

>>6885401
Canned venison is the GOAT!

>>6903571
Side note- is it possible to can goat meat? Would it taste good? Curried goat is the shit!

>>6903571
:P

Maybe not canning, but would you be able to bottle tomato sauce. Say you cooked a huge batch of tomato sauce and you want to preserve it and use it whenever you want to cook something that requires it. I heard of people doing something like that, usually in Italian households.

If so how long would it last?

Hey fellow canners.

I cleaned out my freezers yesterday and put all the frozen fruit destined for canning in a large pile. I realize I have a problem. I think my hobby is dangerously close to becoming a hoarding situation. I have made a firm commitment to not but any more fruit until I use up all the frozen stuff. And all the fresh stuff in the second fridge.
This couldn't have com at a worse time; pears, peaches, apples and grapes are all on sale for a dollar a pound right now.

Btw, this is the anon canning 5 gallons of chicken stock. Oh and it's grown to more like 8 gallons.

>>6904760

Depends on how you "canned" it.

If you simply boiled the sauce and packed it while it was hot you could keep it for a few weeks in the fridge.

If you follow the proper procedures and either hot-pack it with a low enough pH, or if you use a pressure canner then it will last for years if not decades.

>>6905050
Lol. Wouldn't mind taking some of it off your hands if you were closer.

>>6905050
>>6905360
Well. I did something very stupid.
I've been keeping my chicken stock in two five gallon buckets. I had about two gallons of stock in a covered bucket on the floor. We left yo go eat and my little terrier got into the stock. There is grease all over my floor. I've cleaned it up pretty good, but tomorrow I'm going to have to give the floors a good scrubbing.

>>6906019
Puppy is going to have a belly ache.

>>6906240
I really hope she doesn't pee on the floor tonight!

Still waiting on stock pics!

bump

>>6907948
Ohh, what's that?

>>6908062
Vanilla and ginger pear butter... recipe in pic related.

I'm doing it!!!!
The canner is going!
Hope it doesn't explode and kill us!

>>6908211
How long do you process it for?
I'm definitely making some of this, but I would argue that this isn't a true 'butter' (like apple butter) because you don't cook it down so thick and there is no camarilization; but a 'sauce' (like apple sauce) instead.

>>6908442
Yeah, I ain't got the patience to turn into a true butter. You could keep it going if you'd like.

I process it for 10 minutes.

>>6908454
same recipe but used different pears and cooked it a tiny bit more, so the color is different.

This batch was fantastic. Best beauté flamandes pears I got in many years. 12lb of them and 2 lb of forelles for some depth of flavor.

>>6908454
Butters are best made in a crock pot. You just get everything together after dinner, and throw it in the crock pot on low overnight. Cook it as long as you need, and keep it warm until the evening; then can it.

>>6908462
The only pears I can get a hold of right now are supermarket Bartletts. It drives me nuts because I am very interested in antique fruit varieties. For the past ten years I have traveled to orchards all over that have antique fruit trees. Mostly apples, but some old pears with long forgotten names. My favorite find- Winter Banana apples, late fall, Kentucky. I can't even begin to adequately describe the amazing flavor. Of course, it did taste like banana, but it was better than any banana I have ever had. Another favorite was Blanc D' Hiver apple, early winter, Ohio. So crisp and clean and cold coming right off the tree.
Yes, I love fruit. I have half a library dedicated to fruit exotic and common; varieties old and new.

And I'm stuck with supermarket Bartletts.

>>6908493
One of the orchard I go apple picking to has snow apples. Few trees of them but awesome.

>>6908434
Jars are done! I just took them out of the canner. The lids haven't dimpled, so we'll see if they sealed in the morning.
The process took much longer than I thought it would.

>>6905050
Don't think of it as hoarding. Think of it as PREPPING for when food shortages hit america.

which reminds me, /cg/ can canned food be, say, burried in a yard, or does it have to be refrigerated. When the food shortage hits and amerca goes crazy I would like to have some food stored away in a non-conventional place in case I get raided by my neighbors or the government.

>>6909180
As low long as they are sealed they can stay room temperature (that is the point). You don't want the lids to rust so I would not recommend burying them.

>>6909277
Oh. Right. Of course. I would cover the lid with plastic in that case. Thanks.

>>6879547

Just because something has a husband doesn't mean it's a female. This is a perfect example of that. The husband mentioned is a picky faggot, therefore OP is probably also a guy,

>>6909314
I agree but homos don't have real husbands.. they are perverts in the eyes of god until they repent.

>>6909322
>>6909314
0/10
Apply yourselves

>>6909180
It's hoarding if everything is a disorganized mess.
Besides, freezing extra food is a terrible long term food storage plan. If SHTF, the power will be the first thing to go. Better to have as much shelf stable food as possible. Hence the canning.

>>6908845
Pretty as a picture! I'm going to be canning stock all week, so I'll post some pics soon of all the different kinds I put up.

I grew quite a few chillis this year, so I made some mango chutney. The chillis are just a standard mild/medium heat chilli.

>>6911071
Prepped two almost-ripe mangos. Some big chunks, some small so that I get a variety of textures in the final chutney

>>6911077
Sliced red and green chillis, garlic, ginger, cloves, chilli powder and another jar labled as 'Saffron' but im 99.9% sure its tumeric.

Left it all fairly chunky so that it was distinguishable in the final product.

>>6911087
Forgot to mention cinnamon sticks and bay leaf.

Cook those ingredients in oil for around 5-10 minutes on medium heat. Add some cider vinegar since thats all I had, and demerara sugar

>>6911094
In with the mango and leave to cook for around 90 minutes on medium heat

>>6911097
I changed pan along the way. In the deeper but smaller pot I just felt it was boiling, so I changed to a more shallow but larger based pan.

Final picture since I somehow forgot to take a pic with it in the jar. Tastes pretty good. Next time I would have liked to use a wider spice mix in the base to give it greater depth of flavour.

>>6911099
Looks like vomit.

>>6911099
Mango chutney is on the list for the next big batch stuff to process.

>>6911099
Nice. Got pics of it in jars?

>>6911151
so mature

I think I'm going to make Cowboy Candy (sweet pickled jalapeños). The recipe posted uses prickly pear juice, but I'm going to use raspberry juice.

http://www.sbcanning.com/2014/05/a-twist-on-cowboy-candy.html

>>6912591
Only made 1 large jar. Although that should last me several months at least.

Ive moved house every year for the past 6-7 years, and typically that move is in the summer. Im very limited on the amount of stuff I own as its such a chore to carry it all around every time I move. Also difficult to grow a lot of stuff when moving during the summer

>>6913434
>>6913341
Nice.

>>6914315
Ill post pics as I make it.

>>6915694
curiosity bump

Don't die on me!

>>6913341
Still waiting on pics!

>>6920107
Sorry, pics incoming shortly

>>6920107
>>6922445
I ended up with five 8oz jars and one jar of syrup.

>>6922917
What do they taste like?

>>6923455
I tasted some of the leftover syrup. It is HOT. And not raspberry enough . Next time I will use raspberry vinegar AND raspberry juice.

>>6923455
I think it needs time to come together. I'll open a jar in a few weeks.
Another pic.

>>6878292
>>6878303

Do these things have some kind of expiration date ?

I've decided to go with 100% canned stuffs for my xmas gifts this year. Realized I could probably get away with it after two of my friends ere fighting over a bottle of my chili they found in my fridge.

>see this thread on front page
>oh shit! it's /r9k/'s annual bodily fluid competition
>come here only to be disappointed by some /ck/ fags
Whatever, what are some good ways to preserve homegrown peaches? I'd like to keep 'em on my shelves year round.

>>6923764
About a year. It will go longer without spoiling, but the nutritional value will drop.

>>6923764
I usually give home canned stuff, tailored to who is receiving it (dad like chili, brother likes salsa, mom loves peach pie filling, sis loves everything strawberry).

>>6923805
Canned in light syrup. Opening a can of peaches in the middle of winter is like opening a jar of sunshine!

>>6923805
Peach jam. Or in syrup. Brandied peaches to pour over vanilla ice cream is also awesome.

>>6923764
It's a good gift. Makes people happier then impulse buy junk that will gather dust.

>>6923744
>>6923752
Let us know once they had time to puckle/meld together.

>>6923764
Either your friends are shit or you are shit. Either way, have fun, lmao

>>6923902
>>6923990
Will will do, thank you based /ck/. Stay tasty.

>>6924039
Post results!

>>6923999
I'm going to make aloha cowboy candy (with pineapple pieces and juice) tomorrow. It should turn out pretty. I'll try to post pics of the process tomorrow.

Cool thread. I've been making some garde manger type of shit too. Made me some nice sausages from the rear shank (ham?) of a pork and been curing some salami with balsamic vinegar (experimenting, it might impart a nice grapey flavor and add some sugars and bacterial presence). Planning on making other dry cured cuts of meat like Pancetta and Gobagoo and Gianciale later and eventually try dry-curing and fermenting different animals.

But speaking strictly of pickled/fermented/jam/chutney/relish type of shit, i've made some delicious Sourkraut by removing all the humidity i could with my own hand's pressure and salt which was enough to cover all the cabbage. Then i got a bottle of Yakult (those who aren't aware of it, it is a probiotic fermented milk beverage with live Lactobacillus Casei Shinoga bacteria. Picture related) and added a tiny bit of it to the sourkraut. I left the sourkraut on room temperature on the kitchen and dat shit fermented like mad. I was afraid the jar's cap would burst or something. And when i opened the jar to release some of the pressure, it was fizzier than any soda. Lots of carbon was produced then
Now i have a sourkraut that smells amazing, is crunchy and slightly acid with that delicious lactic acid taste and fermented tang.

I also made some Red Pepper fermented sauce from a brazilian red pepper variety following the alleged recipe from Tabasco pepper and barely 2 weeks after first day fermenting it is smelling AMAZING. the transformation in the smell is huge from the first day to now. I think i will puree a whole lot more of Red Peppers and use those that are fermenting as a starter and i will ferment then in a 1 liter jar with an airlock and some north american oak chips.

Next plan: Lacto-Fermented Eggs, Lacto-fermented Garum-like sauce from fish entrails, Lacto-fermented beverages

>>6924105
Nice blog post m8

>>6924105
I'm about to start a batch of fermented pickles (dill and garlic). I've never made cucumber pickles, but I've fermented lots of other stuff.

Does anyone else use nice labels on their canned goods?

>>6926843
I sharpie the lids. Also prevents me from reusing them.

>>6926843
You're handwriting is so uniform.

>>6926999
Check'd

>>6927616
Thank you.
No one values good penmanship these days.

>>6926843
Nice!

>>6926999
Found the pic I meant to post.

Not my penmanship, sadly. My handwriting is an horror. This was my friend's writing.

>>6930484
And I forgot the pic... go me!

>>6926999
Same, although if I were to be giving stuff as gifts or something I would use a nice label.

>>6924105
>hen i got a bottle of Yakult (those who aren't aware of it, it is a probiotic fermented milk beverage with live Lactobacillus Casei Shinoga bacteria. Picture related) and added a tiny bit of it to the sourkraut.


for those new to lacto ferments, cabbage is INFESTED with lacto bacteria strains. you never need starter for it. In fact, many folks, including myself use a little saurkraut piece as a starter for other veggies like cucumbers and green beans. I will usually make a batch of saurkraut, then reserve 1/10th the liquid for making dilled cucumber pickles, then i will do green beans with cucumber brine. Its a perfect cycle, and makes for easy ferments without using a starter/booster.

>>6930952
I keep meaning to try making kimchi. Got a good recipe for it?

>>6931753
Kimchi is kind of like chili, everyone has their own methode.

Bump
Going to post pics of canning my chicken broth tomorrow.