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

Today I made sauerkraut according to a recipe from Clean Food Living.
The ingredients I used were green cabbage, carrots, ginger, carraway seeds, salt, and about a Tbs of leftover brine from some kimchi.

I've made this many times before; it is delicious, as is her recipe using red cabbage and fennel. She is the best fermentation teacher on the internet as far as I know 👍👍

Going for BB #1!!
Does fermenting garlic count?

I used whole cloves of organic garlic, peeled.
Salt brine 1 cup water 2 tbsp sea salt
Ended up being 2 cups water total in each quart jar

Placed garlic, added water then salt. Laid the glass weight on top to keep it all underneath and covered. Topped off with a self burping lid thingy mabob.
Set her aside in a cool dark place to do her thing for 30 days. Changesd the rubber number thingy so id know what day in January itll be done.

And there it be.

Here I fermented some lemons to use for extra hydration as well as for making tummy foods like my favorite salad dressings. It's a simple recipe that involves slicing lemons, adding a generous pinch of salt to each and then smashing them down to make a brine of themselves. After that I added a glass weight and a pickle pipe to ferment.

I made sauerkraut by slicing up a cabbage and adding 2 tablespoons of salt per pound.  Mixed and squeezed it together then let it sit. After 10 minutes I packed it tightly into a quart jar to let it ferment.  


To complete this BB the minimum requirements are:
   - make at least one quart jar of salt brine fermented something

To show you've completed this badge you must:
 - 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.

Today, I prepped and jarred my second iteration of lime pickle, the East Indian condiment. According to the internet, he name is translated as Nimbu ka Achaar.

I believe this fits here but feel free to redirect me if not.

My first iteration was a variation of a recipe found online but I forgot to copy the link. I had my uncle's organically grown limes then, and storebought leeks. That batch kept fine in a dark cupboard for a year when I shared a last bit of it with my now-hubby who thinks it could become a saleable product!

Today, we had organic Meyers lemons.

Methi (aka fenugreek seeds)
Cayenne powder
Fresh ginger, peeled and minced
Small mustard seeds
Fennel seeds
Asafetida powder (aka hing)

Mustard oil
Raw sugar
Coarse sea salt
Himalayan pink salt, fine ground

golden raisins
Tea, from 2 tea bags (I was thinking of the tannins as a preservative, and the tea as flavoring)

Keys to making this work
Non-reactive bowls and spoons
Glass jars with screw-on lids (clean reused ones work well)

1. Wash the lemons. Trim away any ends that don't have zest. Cut into thin wedges.
2. In a non-reactive bowl, pour salt, and sugar over the lemon wedges.
2. Separately, dry roast the fenugreek seeds, and remove from the pan to crush with your favorite mortar and pestle.

Mustard oil is imported from India in some way that requires using it off-label, as a foodstuff. (Haven't looked into why yet.) Regardless, straight out of the bottle there is a very green smell.
3. Mustard oil must be pre-cooked for a few minutes until the smell mellows.  (8-10 minutes over medium /medium high heat).
4. I used those pre-cook minutes to fry some more minced ginger root, raisins, and the mustard seeds.
5. Turn off heat when the green smell is gone.
6. Add turmeric, pestled fenugreek seeds, plus cayenne powder (opt. substitute paprika or chili powder)
7. Pour the hot oil mixture over the lemon mixture.
8. Spoon the pieces into clean (preferably sterilized) jars, and press down, to remove air.
9. Top with oil, and cap.

Over the first few days, I will put these jars inside my car during the sunny daylight hours to speed fermentation. And bring them in at night to be stirred, and to tap out the bubbles. The live activity will cease and this will be ready to serve as a condiment, and to give such depth of flavor in soups, and pots of beans!