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

I made sourkraut out of a Mexican slaw recipe I make a lot.  The other flavors seem to be lost in the process, next time I'll just make it with cabbage and salt.

I love saurkraut but haven't made it in a while, so I could not wait for this batch to complete. I usually ferment at room temperature for four weeks.

Today I am making two different recipes with similar ingredients.  Spicy fermented carrots and quail eggs.

Both will include whole cloves of garlic, sliced jalepenos, and onion.

I ended up using 5 carrots and about 37 quail eggs I think.

The original recipe I found for the carrots called for 3 jalapenos per jar, but I found that a bit too spicy, so now I do just 1.

https://www.happy-mothering.com/how-to-preserve-foods-through-fermentation-plus-a-spicy-carrots-recipe/

I did one jar with carrots like the recipe above, and another just swapped out carrots for the eggs. They are really tasty this way and a nice protein snack to take on the go.

I used this recipe:
1 tbsp of kosher salt
2 small cloves of garlic
filtered water
cucumbers

One jar had two chillis added as well.

I throughly enjoyed Austin’s class on fermentation.  I never knew that salt brining vegetables could be so simple and delicious.

Recipe:
Green beans
Daikon radish pods
Mustard seeds
Black pepper corn
3 Garlic cloves
Cover with 3% salt brine

I made sauerkraut (one with the outside leaves of the cabbage and one with the inner leaves. Note, outer leaves were dryer and needed additional water, inner leaves made enough of their own liquid with pounding and pressing, we'll see which batch we like better) and I also made beet kvass.

Sauerkraut
Shred half a head of cabbage, mix w/ 1-2tbsp salt in large bowl.  Let sit for 10 min. Massage for 10 minutes to release juices.  Pack mixture into mason jars, making sure the cabbage is submerged at least 1 inch below the liquid, adding filtered water to cover if needed.  Cover tightly with lid.  Place in cool location for 3 days, checking daily to make sure cabbage is still submerged.

Beet kvass
Place 3 medium peeled and chopped beets and ¼ cup whey in half gallon glass container. Add filtered water to fill. Stir well and cover. Keep at room temperature for two days before transferring to fridge.

To complete this BB the minimum requirements are:

   - make at least one quart jar of salt brine fermented something


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 - Post a description/link to the recipe you used
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My family loves pickles, and lacto-fermented ones are crazy expensive in the store (though, the cucumbers I bought were $2 a piece, which is insane to me!)

Here's most of the ingredients. The garlic I went and dug up from the garden for this. I didn't have any mustard seed, so I used pennycress seeds. I used dill from a spice jar--I need to grow some next year! I based my recipe loosely off of this recipe

cucumbers, pennycress seeds, garlic, peppercorns and raspberry leaves for tannis

I used both horseradish leaves and raspberry leaves to add tannins to make the pickles crunchy. Here's everything in the jar

pickles fermenting with little airlock thing and a glass weight

I let them ferment for 9 days, and that seemed to work well.

I cut this recipe in half to make enough brine for one quart of onions. https://www.loveandlemons.com/pickled-red-onions/

I used a recipe from the Pioneer Woman website. Pretty straightforward,  there was 1.5lb once cored and chopped. I put it in the crock while sprinkling salt between layers like Austin showed me during the PDC (fermenters club master guru) then covered with 2 big whole leaves and put a rock on top. This fermented for 1 month with weekly inspection to top off water level. I covered it in a snug cloth towel and left it in the basement. It finally tasted ready today!

Recipe