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Salt brine ferment/pickle something - PEP BB food.sand.salt

BB Food Prep and Preservation - sand badge
 
Derek Thille
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posted 10 months ago
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Jojo Cameron wrote:So, I've finished eating my salt brine pickled carrots, and the juice is tasty and refreshing, so I've drunk some of it.  But, is it vinegar, or something else?  Is it just brine?  Doesn't the sugar and yeast from the carrots create vinegar?  Does anyone know?



Lacto-fermentation creates lactic acid as I understand it.  Vinegar is acetic acid.  It is created through the action of the lactobacillus bacteria.

NB - I'm not exactly a scientist, but I play one at Permies.com. (Admittedly did train in an applied science)

Working toward a permaculture-strong retirement near sunny Sperling.

 
Kena Landry
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posted 10 months ago
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Approved submission
We're drowning in winter radishes! Time to lactoferment.

Daikon radishes with garlic and a few purple carrots for color. Recipe and technique originally from the book Fermented Vegetables.

17294424730086038587910624740618.jpg
Handwritten recipe
Handwritten recipe
20241020_123306.jpg
Chopped vegetables
Chopped vegetables
20241020_123904.jpg
Jarred alongside my husband's kimchi
Jarred alongside my husband's kimchi
Staff note (gir bot) :

Rebekah Harmon approved this submission.
Note: very nice, Kena! How do they taste?

 
Clay McGowen
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posted 9 months ago
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Approved submission
I was not very keen on fermented foods, that is until Dez came by and made me a few. Now I can’t get enough!
Adapting a recipe from Dez because he said the most important part was to have fun :)

Recipe (of sorts)
Quarter carrots and chop celery into lengths to fit in jars
Chop and/or slice onions
Mince ginger, turmeric, and garlic
Add 1/4 teaspoon of non-iodized salt to a jar (e.g.: Redmonds real salt)
Put in onions and some of the ginger, turmeric, and garlic
Pack the jar with the carrots and/or celery
Add in a little more onion and the rest of the GTG
Top with some pepper and a little more salt
Add in any left over liquid from the last batch as you’d like
Fill with dechlorinated water

Wait a week or more, try it, then enjoy!
IMG_1926.jpeg
Chopped celery
Chopped celery
IMG_1928.jpeg
Chopped carrots
Chopped carrots
IMG_1927.jpeg
Chopped and sliced onions
Chopped and sliced onions
IMG_1929.jpeg
Minced ginger
Minced ginger
IMG_1930.jpeg
Minced turmeric
Minced turmeric
IMG_1931.jpeg
Minced garlic
Minced garlic
IMG_1932.jpeg
In jars with left over Dez Ferment Liquid behind
In jars with left over Dez Ferment Liquid behind
IMG_1933.jpeg
Filled the rest of the way with water
Filled the rest of the way with water
Staff note (gir bot) :

Rebekah Harmon approved this submission.
Note: Dez's gift that keeps giving! Everything looks good, Clay!

 
Jessica Michell
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posted 8 months ago
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Edge case submission
First time fermenting and I don't hate it so far.

Recipe found here: https://vancouverwithlove.com/how-to-make-sauerkraut-easy-vegan-gluten-free/
Essentially slice red cabbage thinly and evenly so it ferments at the same time. Fill jar. Dissolve 1 TBS sea salt to 3 cups water. Pour over. Cover the jar. Vent as needed. Four days.

I used my fancy new fermentation venting lids, with glass weights preventing the food from touching the lid.

Let steep four days. Refrigerate afterward. I am letting the second one go a couple days longer to see if I like it.

IMG_6831.jpeg
Ingredients chopped and ready to go into jar.
Ingredients chopped and ready to go into jar.
IMG_6832.jpeg
Filled jar.
Filled jar.
Staff note (gir bot) :

Alexandra Malecki flagged this submission as an edge case.
BBV price: 0
Note: Your ferment and documentation are all good EXCEPT we're tightening down on the no plastic rule. Please resubmit sans your new fancy plastic fermentation lid.

 
Hal Schibel
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posted 4 months ago
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Approved submission
Super simple pickled beets. Yum.

I made pickling brine with 1 gallon of water and half a cup of salt (coarse pink salt). I chopped up two beets and put them in the jar, then filled the jar with brine. I am using a glass weight to keep the beets below the water level. I usually keep an eye on my pickles to add more water if the water level gets low.
allIngredients.jpg
[Thumbnail for allIngredients.jpg]
choppedUpBeets.jpg
[Thumbnail for choppedUpBeets.jpg]
filledJar.jpg
[Thumbnail for filledJar.jpg]

-Halley

"Whenever" = "We Never"

Staff note (gir bot) :

Jeremy VanGelder approved this submission.
Note: Good job!

 
Dana Scout
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posted 2 months ago
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Approved submission
My family got a lot of cabbage from our local food bank and we decided to make sauerkraut. For our recipe we shredded some cabbage and added a tablespoon of salt. And then I smashed it into a quart size jar.
20250617_135855.jpg
Chopped cabbage in a bowl
Chopped cabbage in a bowl
20250617_145529.jpg
Cabbage in a jar
Cabbage in a jar
Staff note (gir bot) :

Rebekah Harmon approved this submission.
Note: good job, Dana!

 
David Scout
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posted 2 months ago
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We made sauerkraut as a fam I made my own Jar.🫙the recipe was cabbage and a tbsp of salt.
IMG_20250622_165702.jpg
Sus cabbage
Sus cabbage
 
David Scout
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posted 2 months ago
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Approved submission
We made sauerkraut as a fam I made my own Jar.🫙the recipe was cabbage and a tbsp of salt.
IMG_20250622_165702.jpg
Sus cabbage
Sus cabbage
IMG_20250622_165708.jpg
Pounder
Pounder
IMG_20250622_165710.jpg
I am dun
I am dun
Staff note (gir bot) :

Jeremy VanGelder approved this submission.
Note: Good job!

 
Joy Hancock
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posted 1 month ago
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Submission flagged incomplete
I just harvested cabbage and beets from the garden recently, so I thought sauerkraut! I used Sandor Katz recipe at this link: https://www.wildfermentation.com/category/sauerkrautrecipes/
IMG_1068.jpeg
ingredients ready
ingredients ready
IMG_1070.jpeg
shredded in a bowl with 1 tbsp salt added in layers
shredded in a bowl with 1 tbsp salt added in layers
IMG_1071.jpeg
I smashed the shredded veggies then packed them tightly in a quart and half pint jar
I smashed the shredded veggies then packed them tightly in a quart and half pint jar

"Despise not the day of small things."

Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 1
Note: Unfortunately the BB requirements specify that no plastic is allowed. Could you get a new picture of the completed sauerkraut with non-plastic lids? I love that you harvested the ingredients from your own garden!

 
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