• 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 private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • Nicole Alderman
stewards:
  • Mike Haasl
  • r ranson
  • paul wheaton
master gardeners:
  • jordan barton
  • John F Dean
  • Rob Lineberger
  • Carla Burke
  • Jay Angler
gardeners:
  • Greg Martin
  • Ash Jackson
  • Jordan Holland

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

BB Food Prep and Preservation - sand badge
 
master gardener
Posts: 769
Location: Coastal Salish Sea area, British Columbia - USDA zone 8-9
354
goat books chicken food preservation pig solar homestead
  • Likes 6
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
so hopefully this counts. I believe my container is 1 gallon

I've made sauerkraut so many times i usually follow no recipe.

Here are the ingredients from the garden:
about 6 large leeks
2 medium sized green cabbages
dried nettle leaves
Himalayan pink salt
Liquid from previous kraut batch


Cut-up-cabbage.jpg
Cut up cabbage
Cut up cabbage
Cut-up-leeks.jpg
Cut up leeks
Cut up leeks
Pounding-with-a-wine-bottle(-note-the-picture-is-showing-the-3-gallon-crock-which-i-didnt-end-up-using).jpg
Pounding with a wine bottle( note the picture is showing the 3 gallon crock which i didnt end up using)
Pounding with a wine bottle( note the picture is showing the 3 gallon crock which i didnt end up using)
1-gallon-crook-filled-and-weight-down-with-a-2-quart-mason-jar..jpg
1 gallon crook filled and weight down with a 2 quart mason jar.
1 gallon crook filled and weight down with a 2 quart mason jar.
Staff note (Nicole Alderman) :

I hereby certify that this badge bit is complete!

 
pollinator
Posts: 88
25
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I had processed a big pumpkin someone gave me. I roasted some and made soup and still had more pumpkin! So I found a ferment squash recipe in my "Fermented Vegetables" book.

Squash Chutney

1 1/2 pounds winter squash
1/2 cup shredded carrot
1-2 teaspoons unrefined sea salt
2 cloves garlic, grated
1 Tablespoon sweet curry powder (I used garam masala)
1/2 cup chopped raisins (I used golden)

I added some rutabaga, a few lonely jalapeños, and fresh grated ginger.

Method:

1. Shred squash. Add carrots.
2. Sprinkle 1 1/2 teaspoon salt, work with hands. Taste and add more if needed. Should be salty but not overwhelming. Add garlic and curry powder. Stir in raisins. (I added my additional ingredients) Let sit, covered, for 30-45 minutes. Toss again. There should be brine.

3  Press into jar. Top with ziplock bag. Press down then fill with water and seal.

4. Set aside for 7-21 days, check daily. Taste starting on day 7.

I also fermented rutabaga kraut and some carrot sticks. Those are good, but this chutney is awesome.
IMG_20200326_115031.jpg
Ingredients
Ingredients
IMG_20200326_125313.jpg
Labelled and in a jar
Labelled and in a jar
Staff note (Mike Haasl) :

I certify this BB is complete!

 
gardener
Posts: 1202
Location: Denver, 6a / BSk, rental house dweller, going back to Wheaton Labs soon
724
hugelkultur kids forest garden trees books wofati cooking bike rocket stoves
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
"Try it," they said; "it's good for the gut," they said.

Well, they were right.

I followed the recipe in the last video in the BB post: 1 1/2 Tablespoon pink salt per Quart of water. Topped with a red cabbage leaf
IMG_20200418_202449_3.jpg
Chopped veggies
Chopped veggies
IMG_20200418_205147_1.jpg
Quart jar, Full of brine and veggies
Quart jar, Full of brine and veggies
Staff note (Mike Haasl) :

I certify this BB complete!

 
Posts: 44
Location: Medford, Oregon 8a, 21” precipitation. Clay soil.
31
rabbit books food preservation fiber arts medical herbs bee
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I plant radishes for two reasons: near-instant gratification in early spring when I just want to see veggies growing, and these pickles.

Radish pickles- makes 1 quart

Bunch of radishes. Maybe two bunches. Enough to nearly fill a quart jar.
Spices. I use 2 tsp each dill seed and mustard seed,  1 tsp red pepper flakes, and 2 cloves garlic.
Brine: 1 1/2 Tbsp kosher salt, 2 cups water (dissolve salt in water)
Spices go in the bottom of the jar. Then pack in the radishes. Place glass weight. Pour in brine and add “pickle pipe” top and jar ring. Start testing at 3 days and place in fridge when they are about as sour as you want them.
18E1D83D-1214-4FE6-9B41-8E73D1E8642F.jpeg
Radishes in the harvest bucket awaiting cleaning
Radishes in the harvest bucket awaiting cleaning
E76D1E58-5063-4A4E-BA7C-AED8192471EC.jpeg
Wahsed, topped, and tailed radishes (some of them)
Wahsed, topped, and tailed radishes (some of them)
159E7CE7-B65D-45FE-81A6-FEDCF7768F89.jpeg
Radishes in the jar awaiting their transformation to awesomeness
Radishes in the jar awaiting their transformation to awesomeness
Staff note (Mike Haasl) :

I certify this BB complete!

 
gardener & author
Posts: 1928
Location: Tasmania
977
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I made fermented daikon and ginger today. My garden likes to grow daikons - here's a photo of a giant one that I harvested another time.

My recipe is:
1.2kg (2 1/2lbs) daikon radish, thinly sliced
100g/2" piece ginger, thinly sliced
2 tablespoons (20g) salt
-use hands to mix the salt into all the daikon. leave for 15 minutes for a brine to develop. pack into a 1 litre or 1 quart jar, squashing it down so the brine is on top.
_7025207-giant-daikon.JPG
giant daikon (not the one I used today)
giant daikon radish next to big 2L jar (not the one I used today)
_7075208daikon-in-bowl.JPG
Daikon, salt, and ginger in a bowl.
Daikon, salt, and ginger in a bowl.
_7075218daikon-in-jar.JPG
Packed into a fido jar
Packed into a fido jar
Staff note (Nicole Alderman) :

I hereby certify that this badge bit is complete!

 
pollinator
Posts: 195
133
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Sauerkraut

1 head of cabbage chopped and core removed
2 Tbl redmonds salt

Sprinkle salt over chopped cabbage and then squish the cabbage until there is enough juice to cover the cabbage packed into a jar.

Let sit covered at room temp for 3 days and then refrigerate.
20200808_124806.jpg
Chopping cabbage
Chopping cabbage
20200808_125715.jpg
Salt added
Salt added
20200808_130738.jpg
After squishing
After squishing
20200808_131405.jpg
Packed in jars
Packed in jars
20200811_232301.jpg
Packed and labeled
Packed and labeled
Staff note (Mike Haasl) :

I certify this BB complete!

 
Posts: 9
Location: Alberta, Canada (Zone 3)
6
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I made this fermented salsa recipe but substituted the cilantro with basil and other greens from the garden.
IMG_3236.jpg
Ingredients
Ingredients
IMG_3237.jpg
Cut ingredient
Cut ingredient
IMG_3238.jpg
In Jar
In Jar
Staff note (Mike Haasl) :

I certify this BB complete! Congrats on your first post, first apple, first thumbs up, first BB and first Air Badge. Phew

 
Posts: 37
Location: Columbus, OH
12
trees earthworks food preservation cooking fiber arts medical herbs
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
My recipe is simple: 1 tbsp of Himalayan pink sea salt, 2 cloves of garlic, coupla sprigs of dill, 1 tsp of black tea from a teabag, and filtered water and cucumbers, of course.

I slice the cukes.
Add the stuff to the jar.
Pack in the cukes.
Top with fresh, filtered water.
Put on the lid.
Label it with the starting day.
Shake it a couple of times a day.
Open and release the gas each morning while coffee brews.
Taste after 3 days.
If I like them, I start eating and they go in the fridge.
They do not last long as I eat about 1/2 a jar a day.
20200801_140651.jpg
cuccumbers on the vine
cuccumbers on the vine
20200801_140856.jpg
cucumbers harvested
cucumbers harvested
20200801_141510.jpg
salt and dill
salt and dill
20200801_141821.jpg
in the jar they go
in the jar they go
20200801_142104.jpg
Starting to ferment
Starting to ferment
Staff note (Mike Haasl) :

I hereby certify this BB complete!

 
steward
Posts: 8843
Location: Northern WI (zone 4)
2543
hunting trees books food preservation solar woodworking
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I made pickles today!!!
Chopping.jpg
Chopping
Chopping
1-2-gallon-of-goodness-with-fancy-fermentation-top-on-it.jpg
1/2 gallon of goodness with fancy fermentation top on it
1/2 gallon of goodness with fancy fermentation top on it
Recipe.jpg
Recipe
Recipe
Staff note :

I certify this BB complete!

 
Posts: 19
Location: Joint Base MDL, New Jersey
12
forest garden gear tiny house building woodworking ungarbage
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
 - Post a description/link to the recipe you used
Fermented peppers for hot sauce
Ingredients:
Enough peppers to fill a 2qt Mason jar. Seeds removed
1qt drinking water
1/4cup pickling salt

Discription:
Pack the sliced peppers into a 2qt Mason jar

Mix water and salt separately to get the brine

Pour half of the brine into the pickle jar

Push the pepppers down into the brine to remove any trapped air

Continue filling and packing the jar with brine until the brine level is almost to the neck of the jar and peppers are completely submerged under the brine.

Place some kind of weight to hold the peppers under the brine, I used a pickle pebble

Cover the fermenting jar with a loose lid or use an airlock to allow the peppers to burp

Mark the jar with the date and contents so you don't forget

Keep the fermenter in a dark place at room temperature

Check the quality of fermentation after a week

 - post a picture of the ingredients chopped or ready to be packed in jar
The peppers had a uniform thickness so I only cut them up to save the seeds for another project.

 - post a picture of the filled jar.
20200923_190030.jpg
the peppers i used
the peppers i used
20200924_183608.jpg
seeds removed
seeds removed
20200923_200040.jpg
placed in a jar
placed in a jar
20200923_203623.jpg
brine poured in
brine poured in
gift
 
Rocket Mass Heater podcast gob
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic