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

BB Food Prep and Preservation - sand badge
 
Posts: 17
Location: Netherlands
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Pascal Gelling wrote: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.



I overlooked the 'quart' part in the requirements. Luckily I did make more, just only posted a picture of one of the 500ml (pint) jars. So here's a picture showing all the jars, being far more than a quart.
DSC_8387.JPG
Fermented jars with garlic scapes in storage
Fermented jars with garlic scapes in storage
 
Posts: 178
Location: Tacoma WA
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Approved submission
PEP BB Food - Sand - Salt

For this badge bit you will ferment/pickle something in salt brine.
    - could be: kraut, kimchi, carrots, jalapenos, curtido, etc.
    - at least one quart

Fermented Tomato Water
1qt clear tomato water, reserved from making ketchup
1T sea salt
When cool add:
1T whey, from sour cream
1T juice, from kimchi

Secure a coffee filter with a canning ring. Leave on counter for 24-72 hours.
Drink as you wish, maybe a virgin bloody mary.
Fermented-tomato-water-ingredients.jpg
Ingredients
Ingredients
Fermented-tomato-water.jpg
Ready to drink
Ready to drink
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Someone approved this submission.

 
pioneer
Posts: 121
Location: 6a; BSk; Colorado Springs, CO; Suburbia; 0.35 acres
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Approved submission
Here is my submission for Food - Sand - Salt

To complete this BB the minimum requirements are:    
- make at least one quart jar of salt brine fermented something. 6 Liters (>>1qt) was made .

To show you've completed this badge you must:
- Description/link to the recipe you used: A simple caraway sauerkraut:
8lbs cabbage, 4 tbsp fine salt, 4 tbsp caraway seeds. Slice the cabbage thin, pound it with a pickle packer, and wait 3wks*. *1wk less if ambient temp is warm and 1wk more if ambient temp is cold
Attachment 1 - post a picture of the ingredients chopped or ready to be packed in jar
Attachment 2  - post a picture of the filled jar.

Clarifications:
- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point. Good to go!
Attachment-1-chopping-ingredients-and-packing.jpg
[Thumbnail for Attachment-1-chopping-ingredients-and-packing.jpg]
Attachment-2-filled-to-the-top-of-the-6L-crock.jpg
[Thumbnail for Attachment-2-filled-to-the-top-of-the-6L-crock.jpg]
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Posts: 113
Location: Scotland, GB
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Okay, my first-ever (long-anticipated) attempt at pickling:

I cribbed the recipe from Beau Davidson's post, although I didn't cook the carrots: https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-garlic-cloves/

I pounded the coins with salt then brought the total salt content up to 2 tbsp.  The bottle is 1 litre, so slightly over a quart.  I don't know how I'm going to get the carrots back out, but I'm about to knit something, so maybe knitting needles? xD

Also, salty pounded carrot coins are suprisingly tasty!
IMG_6062.JPG
PEP Prep
PEP Prep
IMG_6063.JPG
Savoury Chemistry
Savoury Chemistry
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Jojo Cameron
Posts: 113
Location: Scotland, GB
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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?
 
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