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

BB Food Prep and Preservation - sand badge
 
pollinator
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I have made sauerkraut and other ferments for several years now. The exciting thing about this post is: these are cabbages  from my own garden! yay!! It took 4 tiny cabbages to fill these jars, but I got 2 quarts of sauerkraut out of the deal :) I don't use a recipe, just add a bit of the last batch to this one as I massage it. I add about a tablespoon of salt per jar as I fill them. Then they ferment on the counter for about 3 days. I don't have any fancy equipment, so I burp the jars every day. Then they go in the fridge. They're done!
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cabbage
cabbage
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chopping and massaging
chopping and massaging
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filled jars
filled jars
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3 days later, labels going on
3 days later, labels going on
Staff note (gir bot) :

Someone approved this submission.

Staff note :

Please note that the guidelines for this BB were changed on 6.9.22 after this was submitted

The current requirements are -

All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process

Submissions prior to this date are grandfathered.

 
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Submission flagged incomplete
Salt brined fermented veggies.

A friend of mine reminded me of some spicy carrots we used to eat at our favorite Mexican restaurant.  She was doing this salt ferment and I decided to try it.  

Put chopped veggies in jars.  Add the brine to cover.  Brine is 1 tablespoon non iodized salt to every 1 cup water.  I used non chlorinated water to help the fermentation process.  Poured over the veggies, cover with cloth.  Allow to do its thing.  Check for floaters every couple of days, remove any growth on top.  
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Jalapeño on the bottom for slickness, cauliflower topped with carrots.
Jalapeño on the bottom for slickness, cauliflower topped with carrots.
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Complete quart
Complete quart
Staff note (gir bot) :

L. Johnson flagged this submission as not complete.
BBV price: 1
Note: Unfortunately this badge requires that no food come in contact with plastic and it appears that your cuttingboard is plastic. Please try again because your pickles look amazing!

 
gardener & hugelmaster
Posts: 3554
Location: Gulf of Mexico cajun zone 8
1847
cattle hugelkultur cat dog trees hunting chicken bee woodworking homestead ungarbage
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These peppers were picked immediately before the first freezing nights of this season. Already had plenty of them stored in the freezer & plenty dehydrated. Gave away as many as folks wanted. Decided to ferment the remainder to make hot sauce with. These pics show 1 quart of bell peppers, 8 pints of cajun bell along with a few salsa & poblano peppers, plus 1 pint of onion with garlic & pepper. Measured salt & filled each jar with water to the very tippy top of the tippy top. Will top it off daily or as needed. Don't have a good fermenting weight & don't want any fuzzies growing in the future hot sauce. After fermentation it will be mixed with some apple cider vinegar for the acidity.

The brine "recipe" was 1 tablespoon of salt for the quart. Half tablespoon salt for the pints. The hot sauce recipe will be add all this together after fermentation & blend it up with some apple cider vinegar. The hot peppers are about 90% cajun bells & about 10% salsa & poblano peppers. Might not add all the bell peppers if it will make it too mild. Might need more garlic & onions. Never made hot sauce before so I kept the ingredients separated for now.
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Staff note (gir bot) :

L. Johnson approved this submission.
Note: I hereby certify this badge bit complete!

 
Posts: 37
Location: Quebec, Canada zone 4a
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I made some kind of kimchi! It is a new recipe I am trying out and I'm excited! The recipe is approximative.

Vegetables
1 kg of green cabbage
700g of daikons (multicolored)
300g of carrots

Paste
oignons
ginger
chili pepper
garlic
apple
algae

1 - Let the vegetables soak overnight in water with 3% of the total mass in salt
2- Prepare the paste (add 3% of the paste mass in salt)
3- Rinse the vegetables slightly and dispose of the water
4- Mix the vegetables with the paste
5- Put everyting in a jar and if needed cover with a 3% salt solution




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The soaked vegetables
The soaked vegetables
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The paste in the making
The paste in the making
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The final jars!
The final jars!
Staff note (gir bot) :

Paul Fookes approved this submission.
Note: I certify this  BB complete.  Well presented Lyam

 
Posts: 30
Location: Zone-9b NW-Mediterranean
8
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First-time sauerkraut making in our family.

Willing to taste it in a few days.

My daughter was curious due to the smell but she didn’t like it fresh today.

The description:

- 2 pounds of cabbage
- 1 scant tablespoon salt
- 1/4 cup starter yogurt whey

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Chopped cabbage
Chopped cabbage
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Sauerkraut
Sauerkraut
Staff note (gir bot) :

Someone approved this submission.

 
pollinator
Posts: 187
Location: In the foothills of the Blue Ridge Mountains
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I am not a pickle lover, but some in my family are. So, here is my first attempt at pickle making!
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I substituted the whey with water kefir
I substituted the whey with water kefir
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Cucumbers!
Cucumbers!
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All ready to ferment!
All ready to ferment!
Staff note (gir bot) :

D. Logan approved this submission.

 
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Approved submission
Here is my submission for "Salt brine ferment/pickle something - PEP BB food.sand.salt":

I am providing a description of the following:
 - a description/link to the recipe you used

and photos of the following:
 - a picture of the ingredients chopped or ready to be packed in jar
 - a picture of the filled jar.

I based my recipe on the sauerkraut recipe in the Nourishing Traditions cookbook, although I did not have caraway seeds so I only used cabbage and salt:
1 medium cabbage, shredded (I had a large cabbage, and started by preparing half, then an additional quarter since there was still room in my quart-sized jar.)
2 T salt (I used extra salt since I did not use whey. I also added some extra with the second batch of cabbage, so that it would be mixed throughout the jar.)
Combine in a bowl and pound for 10 minutes, then pack the cabbage and the juices from the pounding into the jar and cover.

salt-ingredients-1.JPG
cabbage shredded, salted, and pounded
cabbage shredded, salted, and pounded
salt-ingredients-2.JPG
additional cabbage prepared
additional cabbage prepared
salt-filled.JPG
cabbage packed in purple quart mason jar
cabbage packed in purple quart mason jar
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Someone approved this submission.

 
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Edge case submission
Ferment Something

I made 2½ quarts of pickled beets from my garden (I think I need to pour the red beets into two quart jars, though, because they're close to overflowing). Two jars are cylindra beets, one is chioggia. I used the pickled beet recipe from Nourishing Traditions, but to the red beets, I added picking spices, cloves, and cinnamon.
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Beets from the garden (shown here with my carrot, which I did not ferment)
Beets from the garden (shown here with my carrot, which I did not ferment)
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[Thumbnail for 20230526_103133.jpg]
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Yum yum yum!!
Yum yum yum!!
Staff note (gir bot) :

Someone flagged this submission as an edge case.
BBV price: 0
Note: You're required to "post a picture of the ingredients chopped or ready to be packed in jar". If you took that picture and forgot to include it, edit it in now and click in the upper right to report this for reverification.

 
pollinator
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Location: Gloucestershire, UK
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Approved submission
I fermented gerkins to make sour dill pickles. I used Sandor Katz recipe from Wild Fermentation with slightly less garlic and did two quart jars.

Ingredients
1kg of gerkins
100g salt
2litres water
3 tablespoons dried dill
4 cloves garlic
tsp peppercorns

Make up the brine, then pack in clean jars. Ferment at room temperature for 1 week or more, taste and refridgerate when to your liking.

brine_ferment1.jpeg
Ingredients
Ingredients
brine_ferment2.jpeg
packed jars
packed jars
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Someone approved this submission.

 
Posts: 17
Location: Netherlands
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Approved submission
Every year when my garlic bolts I collect the scapes and ferment some to use in stir fries during winter.

The recipe is simple:
garlic scapes
water
salt

I prefer to use a bit more salt for things like this that I use as flavouring so I used somewhere between 4 and 5%. This also slows down the fermentation a bit.
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Collected and chopped garlic scapes
Collected and chopped garlic scapes
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Garlic scapes happily fermenting
Garlic scapes happily fermenting
Staff note (gir bot) :

Jen Fulkerson flagged this submission as not complete.
BBV price: 1
Note: looks wonderful. It's hard to tell from the picture. Is it at least one quart jar?

Staff note (gir bot) :

Jeremy VanGelder approved this submission.
Note: Pascal added a picture showing multiple jars to this post https://permies.com/wiki/60/105983/pep-food-prep-preservation/Salt-brine-ferment-pickle-PEP#1951956

 
Consider Paul's rocket stove mass heater.
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