• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • r ranson
  • paul wheaton
stewards:
  • Leigh Tate
  • jordan barton
  • Greg Martin
master gardeners:
  • Carla Burke
  • John F Dean
  • Jay Angler
  • Nancy Reading
gardeners:
  • Beau Davidson
  • thomas rubino
  • L. Johnson

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

BB Food Prep and Preservation - sand badge
 
D. Logan
gardener
Posts: 1139
Location: Eastern Tennessee
449
homeschooling forest garden foraging rabbit tiny house books food preservation cooking writing woodworking homestead
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
I decided to turn some carrots from the CSA into ginger pickled carrots. I used all of the following ingredients:

Enough carrots to fill the jar
A knob of ginger
One cinnamon stick (broken into pieces)
4 to 5 cloves
4 to 6 allspice berries
A tablespoon of honey
Water to cover
Pickling salt

Instructions:

1) Tare the scale to not include the jar.
2) Fill the jar with everything but the salt.
3) Weigh the jar to get the combined weight of the solids and liquid.
4) Pour the water into a second jar.
5) Multiply the weight based on the percentage you prefer. 2 to 3% is ideal. I used 2.5% for mine. IE: weight × .025
6) Seal the water and salt jar, shaking until fully dissolved.
7) Pour the brine into the jar of solids and add a weight to prevent floating.
8) Store between 60 and 70 degrees F for a minimum of 4 days, checking regularly. Allow to ferment up to 4 weeks depending on your preference, then transfer to a refrigerator to greatly reduce the fermentation rate. (I'm aiming for 7 to 10 days)

I decided to add the honey last minute for the slight taste benefit. Ignore the plastic wrap. That's just to avoid spilling as I move it to storage.
InitialIngredients.jpg
The initial ingredients
The initial ingredients
Cuttingingredients.jpg
Prepped, but unsliced
Prepped, but unsliced
Jarredcarrots-.jpg
In the jar with the brine
In the jar with the brine
Staff note (gir bot) :

Opalyn Rose approved this submission.
Note: I hereby certify this badge bit complete.

 
Edward Norton
gardener
Posts: 1495
Location: Hudson Valley, New York
802
trees bike woodworking
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
I have a glut of chillies at the moment. Every year brine ferment a large jar or two which then is used as the base of a ‘live’ chilli sauce.

I use a very simple recipe

1) Chop veg to desired size and record the weight
2) Pack into 1 quart jar with a pestle
3) Weigh a beaker of water
4) Pour water into jar full of veg
5) Weigh beaker with remaining water
6) Calculate weight of water in the jar
7) Add the wight of water to veg and multiply by 0.025 to give me the weight of required salt
8) Empty the beaker
9) Pour water from the veg jar into the beaker and add the required weight of salt
10) Stir the water until the salt dissolves and pour back into the veg jar
11) Add a weight to the veg and seal the jar with a breathable lid
12) Write a label and store somewhere cool and dark - my basement

0718E2BE-5BE9-4503-9F5B-33A3FE8F7580.jpeg
Freshly harvested chillies
Freshly harvested chillies
EC54B47C-6A08-4FF1-A87F-A8758B97762E.jpeg
Chopped and weighed
Chopped and weighed
D152BBFF-4431-4310-BFBF-171D970B37F7.jpeg
Added to the jar and pounded down
Added to the jar and pounded down
367B1D59-FC92-4287-99D0-5B66EC4C521A.jpeg
Calculating the weight of water
Calculating the weight of water
19EB5B15-1736-4AF3-AF1E-D5246DEC4EDC.jpeg
[Thumbnail for 19EB5B15-1736-4AF3-AF1E-D5246DEC4EDC.jpeg]
F59F9532-B18A-45C3-BD37-814AB992D425.jpeg
Salt calculation
Salt calculation
6B0F2F8D-9C95-4883-B949-32482E673FC3.jpeg
Weighing the salt
Weighing the salt
1F668E4A-847A-4A30-BEA3-D18175480518.jpeg
Brine added in and weighted down
Brine added in and weighted down
2A9D5C48-3924-46B8-883C-2313D4F2D1B2.jpeg
Finished jar
Finished jar
Staff note (gir bot) :

jordan barton approved this submission.

 
Julian Perradian
Posts: 6
Location: Portland, Oregon
5
homeschooling home care urban
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
I made beet kvass! The traditional beverage of my people. :D

Here's the recipe (adapted from https://www.healendo.com/fermentedbeverages):
1. Scrub and chop up some organic beets.
2. Put beets, 1 T. sea salt, and 1 c. whey in a 2-quart glass jar (I actually used a glass milk jug).
3. Fill up the jar the rest of the way with filtered water.
4. Cover the jar with cheesecloth (use a rubber band).
5. Leave it on a shelf in the pantry to ferment.
02_ingredients.jpg
The murder scene
The murder scene
03_making.jpg
The trophy
The trophy
Staff note (gir bot) :

Opalyn Rose approved this submission.
Note: I hereby certify this badge bit complete.

 
Christopher Weeks
master pollinator
Posts: 432
Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods
171
3
forest garden trees chicken food preservation cooking fiber arts woodworking homestead ungarbage
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
I missed harvesting a bunch of broccoli which went on to flower and make seeds. The seed-pods taste good as long as they don’t get too thick, and thus fiberous, so I harvested them. They seem like they’ll make a good veggie/condiment, so I also put them in brine to ferment. They got a handful of cayenne peppers, a cinnamon stick, a bay leaf, and a bulb of garlic for flavor. There is a half-pint jar in the mouth of the half-gallon jar to help raise the brine and lower the produce but it didn’t work perfectly. The lid is just barely on to keep the insert pushed down, allowing limited gas exchange. I’ll taste it in five or twenty weeks.
1900BA4D-F2D2-4A69-A422-10F0D5ACC5AE.jpeg
Growing pods
Growing pods
46427CF5-EE51-4217-B1EE-8E9A7040F57D.jpeg
Two quarts
Two quarts
4EEC20F1-70E1-4CBB-822F-EBD3D577BF09.jpeg
Some dried cayenne from last year
Some dried cayenne from last year
F12C92AD-0794-403E-B0FA-11F9C838B0B0.jpeg
2 tbs salt per quart of water
2 tbs salt per quart of water
7A8EC84F-0CF7-48E7-A853-3CBD0E0642A4.jpeg
Packed up and ready to age
Packed up and ready to age
Staff note (gir bot) :

Nicole Alderman approved this submission.
Note: I hereby certify that this badge bit is complete!

 
Aurora House
Posts: 179
23
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
https://raiasrecipes.com/2012/10/cinnamon-apple-chutney.html
I'm trying drying this as part of "dry 6 things" bb I blended it into applesauce and smeared it on a silicone baking mat using the"proof" setting on my stove. After making applesauce chips I'm making a nother batch and seeing about drying the apples chunks.
PXL_20220107_183255435.jpg
Ingredients
Ingredients
PXL_20220107_184347355.jpg
Chopping apples
Chopping apples
PXL_20220107_185142001.MP.jpg
Full jar
Full jar
PXL_20220107_185536354.MP.jpg
1 qt jar
1 qt jar
PXL_20220110_224450234.MP.jpg
Fermented
Fermented
PXL_20220107_024632877.jpg
Right in oven
Right in oven
PXL_20220107_225504167.MP.jpg
Trying to flip it
Trying to flip it
PXL_20220108_172829289.jpg
Apples chips
Apples chips
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Aurora House
Posts: 179
23
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission

Aurora House wrote:https://raiasrecipes.com/2012/10/cinnamon-apple-chutney.html
I'm trying drying this as part of "dry 6 things" bb I blended it into applesauce and smeared it on a silicone baking mat using the"proof" setting on my stove. After making applesauce chips I'm making a nother batch and seeing about drying the apples chunks.

edit have now cycled through 4 quart batches of this for a total of 1 gal before drying. But because I have been using the same jar 3/4 are dried/eaten. But hey my fermenting culture must really have apples down pat.
PXL_20220120_191248859.MP.jpg
Fresh cranberries in jar, fruit"lace", dryed slices, and fruit"chips"
Fresh cranberries in jar, fruit"lace", dryed slices, and fruit"chips"
Staff note (gir bot) :

Someone approved this submission.
Note: Approved for one quart per BB requirements.

 
Louise Berns
pioneer
Posts: 63
38
homeschooling kids fungi foraging urban food preservation fiber arts medical herbs homestead ungarbage
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
I made rot kohl (red sauerkraut) following the instructions in Jessica Prentice’s Full Moon Feast.
2C246CC3-497A-4019-8FCE-0BBE9672CF8A.jpeg
Recipe
Recipe
760A486E-9288-4ABC-B6C6-B78E09C06A01.jpeg
Cabbage and salt
Cabbage and salt
32981F25-2DF7-4244-885F-1E5BE99EEDFA.jpeg
Weighted
Weighted
41383D9C-DF4A-4B9F-8DD4-F0BD334DBB56.jpeg
Ready to ferment!
Ready to ferment!
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this BB complete!

 
Stephen B. Thomas
master pollinator
Posts: 314
483
6
trees wofati food preservation bike bee writing
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
I decided to ferment some ginger, because I already enjoy it and I know it won't be going to waste. :)

I used the recipe from Leigh Tate's Book, "How To Grow Ginger," right here at Permies:
https://permies.com/t/157606/Grow-Ginger-Leigh-Tate

Here's a photo of the ingredients: 3lbs of ginger, Utah salt, and a couple jars.



I then made the brine: 2tbsp of salt and half-quart of water.



Chopping the ginger was next. Tate noted in her recipe that removing the skins is not essential, and I elected to keep those since I didn't want to lose too much ginger root in the process.



There seemed to be absolutely no way to fit 3lbs of ginger into a single quart jar, so I grabbed a decanter or something and filled that with another batch of brine and the bulk of the chopped ginger. I used smaller jars in the top of each of the containers I used to ensure the ginger stayed submerged.



After the preparatory steps, I checked them once a day to make sure nothing exploded and whatnot. Prepped Friday night, and now Monday I moved them to a cooler area for longer-term storage. Things are looking good from here! A taste-test showed promise, and I expect that more of the sour flavour will emerge over time (provided I have any left...).



Thanks, volunteer reviewers!
Staff note (gir bot) :

Mike Barkley approved this submission.
Note: Looks great!

 
Raphaël Blais
pollinator
Posts: 172
Location: Val d'Espoir, Quebec, Canada, zone3a at the bottom of a valley
97
forest garden rabbit books chicken composting toilet food preservation bike bee building wood heat homestead
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
Salt pickled red rhubarb ! original idea i'd try to use most of my stalks. an idea i've seen on a loved website in french about fermentation, simple spring recipe. 2percent salt brine and a pinch of sugar is optional. I did all the steps in one picture, ingredients, empty bocal with salt, one with the stalks and one wich is 1month old. did not add sugar this time, will see the difference...

Revolution fermentation web site

111111120220803_180348.jpg
picking rhubarb in the garden
picking rhubarb in the garden
2222220220803_181656.jpg
2 picture in one, all stage of the process
2 picture in one, all stage of the process
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Matrim Schmidt
Posts: 14
Location: Zone 5b, Central Wisconsin
7
monies books homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
 - Post a description/link to the recipe you used
 - post a picture of the ingredients chopped or ready to be packed in jar
 - post a picture of the filled jar.
--------------------------------------------------------------------------------------------------------
-  Description:  Per Wild Fermentation, edition 1 "Sour Pickle" recipe, created a brine "using around 5.4% brine."  Instead of lacto-fermented cucumbers, I used garden Jalapeño peppers.

-  See picture below "Ready" for the ingredients ready to be packed in jar.  Brine is mixed in the mason jar.  Peppers ready to go into Fido jar.

-  See picture below "Filled" for the filled jar of peppers submerged under the brine.
Filled.jpg
[Thumbnail for Filled.jpg]
Ready.jpg
[Thumbnail for Ready.jpg]
Staff note (gir bot) :

Someone approved this submission.

 
Have you no shame? Have you no decency? Have you no tiny ad?
Better Wood Heat: DIY Rocket Mass Heaters (8-Movie Set) by Paul Wheaton
https://permies.com/wiki/134176/Wood-Heat-DIY-Rocket-Mass
reply
    Bookmark Topic Watch Topic
  • New Topic