Any body making pickles?

[berko]

After randomly hearing about Sandor Katz a couple years ago, i bought a copy of The Art of Fermentation. Really cool book, and like the ethos of reconnecting with traditional foods.

So far pickled cucumbers, carrots, green beans, and have made a few batches of kim chi.

Havent strayed far from dill and garlic for the single vegetables.

Any one else have shit bubbling away on their counters, and if so whatcha making?

[iceman]

Never heard of Katz or made pickles but just read the blurb on that and I'm gonna get a copy.

[warthog]

I am trying, but my cucumbers got drowned by 21 straight days of rain, and I lost them. Gonna try again this fall, as that is a better growing season here. I am going for spicy and bread and butter.

[Danno]

I am growing cucumbers --they're the only thing in the garden that's growing well -- and my wife doesn't like them but likes pickles, so...

[bagtagley]

Did my first batch of fermented garlic dills a few weeks ago. Turned out really good. My cukes stopped producing, so I'm gonna try some sauerkraut next.

[ate'em]

I like to make a fermented hot sauce.

Put hot chili peppers in the crock in a brine, ferment a few weeks, and then blend up the fermented chilis, using as much of the liquid as desired for consistency. Nothing but chills, salt, and water. Best hot sauce ever.

If you have the choice, habaneros are best. Fresno chills are really good too. Any chili with good heat and a sweetness works well.

I also like sauerkraut made with red cabbage. It comes out a super vibrant color that looks amazing.

Sandor Katz spurred a fermenting revolution, good on him.

[guroo270]

WTF is a body making pickle?

[isisis]

These are super-easy, delicious, and don't require a canning/sterilization process. Keep forever in the fridge:
http://www.splendidtable.org/recipes...e-sour-pickles

[t-the-east]

WTF is a body making pickle?

[oftpiste]

I always have a jar of home-preserved lemons bubbling in the fridge. Super simple and have a multitude of flavorful uses.

[Game Over]

We ferment a bunch of sauerkraut in both traditional ceramic pots and also glass jars with carboy bubblers.. but I prefer regular canned dills.

We do a shit load. Gerkin is the preferred variety. Pick them small and often, throw in the crisper drawer till you have enough to make the hassle worth it. Wash in cold water throw out any flaccid cukes.

We have a great recipe if anyone wants I'll post it.

[Tap]

we take our leftovers and any cuttings from our farmers market CSA and make bone broth, just canned 4 quarts this morning.

Sandor is my good friend's brother.

[Game Over]

Also big on broth. Clean out all the old veggies from the fridge. Even making noodle/dumplings after roasting a chicken or turkey. I think I enjoy it more than the bird itself...

[bagtagley]

I've heard of this bone broth. Apparently, the big city hipsters will pay big money for it.

I make this other awesome stuff called stock. Stock is what it's called.

[SB]

I pickle my garlics, its like candy. Roast it in the oven and it turns into serious addiction.

[Game Over]

I've heard of this bone broth. Apparently, the big city hipsters will pay big money for it.

I make this other awesome stuff called stock. Stock is what it's called.

Lol

We sell a lot of meat directly from the farm to the consumer. Because of this "broth" trend all the former dog bones have become broth bones and sell a lot better!

[Game Over]

Anyone fermented or pickled garlic scapes?

[iceman]

Never heard of Katz or made pickles but just read the blurb on that and I'm gonna get a copy.

Apparently I'm a liar. Or maybe just a slacker.

[Skistack]

I've developed a serious kimchi addiction.

[MakersTeleMark]

In my fridge current ferments:

Pickles;
Salsa;
Kimchi;
Kraut;
Relish;
Beans;
Asparagus;
Cherry tomatoes;
Turmeric daikon;
Eggs;
Garlic;
Onions;
Green tomatoes; and
Carrots.

Yes, I make pickles.

[old goat]

My aunt and uncle and cousins used to make dill pickles every year; I often helped. We put a small hot chile in each bottle. They were stored under their summer cottage in the crawl space. Every once in a while they would discover a bottle that had been sitting there for years which they gave to me. Very hot, soggy pickles. I loved them. I still have their recipe but in 40 years I haven't gotten around to making them so it's probably not going to happen. They claimed that the secret was using untreated lake water; I've got plenty of that but I don't think I would take a chance on it.

[The Tortoise]

I don't want a pickle.

Just want to ride on my motorcycle.

[old goat]

I don't want a pickle.

Just want to ride on my motorcycle.

I never understood why you couldn't do both. But then I never understood why a guy who shot a man in Reno just to watch him die would wind up in Folsom St Prison in CA, either. Just slow I guess.

[The Tortoise]

Maybe he doesn't want to get in a pickle on his motorcycle.

Sent from my XT1097 using Tapatalk

[berko]

Apparently I'm a liar. Or maybe just a slacker.

It could be worse, you could see this thread and think "i make pickles" forgetting that you started the fucking thread.

Im going to start an early onset dementia thread next.