hell yeah for pickled red onions - such an awesome item to have in your fridge at all times and they make most things better. i forgot about my most recent batch for a few months but that’s the beauty of pickling lol, they are still delicious even now. super easy too, i recommend anyone reading this who has never tried before to give it a shot - it takes like 10 minutes and most of that is boiling water/vinegar.
have you ever tried lacto-fermenting vegetables? it scratches the same itch pickling does for me, and it gives the veg a flavor that is hard to get otherwise. i like to do hot peppers mostly, but you can chuck anything in there really.
do it! there are tons of how-to videos and articles online about fermentation. my only warnings are:
make sure your containers are clean
know what kahm yeast looks like and that it’s safe so you don’t freak out and think it’s mold just in case you grow some
i would say it is only marginally more difficult than pickling. you just have to calculate how much salt you need in the brine by weight - generally 2-5% of the combined weight of the water + veg - then you chuck the stuff in a jar and wait. the easiest way i’ve found is to weigh the veg in the jar covered with water, then pour the water out, add salt and pour back in so you have the perfect amount of brine. the only downside about it is you have to wait a while (up to a couple weeks depending on what you want).
hell yeah for pickled red onions - such an awesome item to have in your fridge at all times and they make most things better. i forgot about my most recent batch for a few months but that’s the beauty of pickling lol, they are still delicious even now. super easy too, i recommend anyone reading this who has never tried before to give it a shot - it takes like 10 minutes and most of that is boiling water/vinegar.
have you ever tried lacto-fermenting vegetables? it scratches the same itch pickling does for me, and it gives the veg a flavor that is hard to get otherwise. i like to do hot peppers mostly, but you can chuck anything in there really.
Exactly. It’s easy to do, and yields fantastic results!
I’ve never done lacto-fermenting before, might have to give that a go
do it! there are tons of how-to videos and articles online about fermentation. my only warnings are:
i would say it is only marginally more difficult than pickling. you just have to calculate how much salt you need in the brine by weight - generally 2-5% of the combined weight of the water + veg - then you chuck the stuff in a jar and wait. the easiest way i’ve found is to weigh the veg in the jar covered with water, then pour the water out, add salt and pour back in so you have the perfect amount of brine. the only downside about it is you have to wait a while (up to a couple weeks depending on what you want).