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

BB Food Prep and Preservation - sand badge
 
Posts: 40
Location: Montréal, QC
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I used this recipe from the kitchn: https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124

Ended up using a bit more salt, adding some water at the end of top off the jars, and included some cloves of garlic, and lightly crushed mustard and cumin seeds. Saved some of the outer leaves as someone had mentioned earlier in the thread to cover the tops of the jars and make it easier to push everything back down as it bubbles. I had another head of cabbage to be fermented, but ran out of jars, so I’ll probably just make a veggie soup with that one!
img_20200929_161148.jpg
chopped up cabbage
chopped up cabbage
img_20200930_101219.jpg
cabbage in jars
cabbage in jars
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pollinator
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Location: Chicago
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I brined green tomato pickles.  My own recipe.

Cut green tomatoes into wedges.  Use only the firm ones that have not begun to change color at all.

Place some mustard seed,  raw whole garlic, lovage seed, and a serrano pepper in bottom of clean jar.

Pack in the tomato wedges.

Cover with 10% salt brine (or a bit weaker next time,  as I think these were too salty for my taste.).

Scrunch a grape leaf on top, and weigh down if needed to keep tomatoes under brine.  Check every week or so and discard and replace grape leaf if it gets moldy.

Pickles are ok at 3 weeks,  better at 5.

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I only used the green ones
I only used the green ones
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Two pint jars is one quart
Two pint jars is one quart
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gardener
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1-1/4 teaspoons salt to 1 cup water
Hot peppers
Sweet peppers
Garlic
DB796561-B228-4F34-BB73-EA453CDA0BF2.jpeg
Chopped up veggies
Chopped up veggies
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Placing them in the jar
Placing them in the jar
5CE83BCD-188A-45D9-BA21-D7206C7CC56E.jpeg
Brine made, mason jar full, lid installed!
Brine made, mason jar full, lid installed!
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Approved BB submission
I started the lacto-fermentation of some chopped carrots and grated beets using a salt brine, with the guidance of content found on the forums and some additional research.

Preparation
Salt Brine: 2 Tbsp salt per 3 cups of filtered water, mixed at room temperature
Vegetables: Carrots and beets
Seasoning: Dill, sage, and garlic cloves for the carrots; Dill, mustard seed, hot pepper, and minced garlic for the beets

Method
  • Peel and chop carrots, grate beets
  • Lightly pound beets with seasoning to incorporate
  • Pack vegetables into sanitized jars
  • Fill with salt brine to fully submerge vegetables (I used a piece of leek for weight)
  • Cover jars with cloth and tighten (I used a coconut-based cloth)
  • Ferment for 1-2 weeks, tasting throughout to determine your preferred results


  • This was my first attempt at using salt brine for fermentation; so simple and makes a happy gut! My recipe yielded just over 1 qt total.
    Salt_brine_BB_01.jpg
    Prepared veggies
    Prepared veggies
    Salt_brine_BB_02.jpg
    Packed into jars with seasoning
    Packed into jars with seasoning
    Salt_brine_BB_03.jpg
    Submerged in salt brine and covered with cloth
    Submerged in salt brine and covered with cloth
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    Note: Nicely done, BB certified complete! And you've earned your first air badge!

     
    steward
    Posts: 3374
    Location: Moved from south central WI to Portland, OR
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    I've been fermenting for a while - sauerkraut, ginger carrots, green tomatoes, and last year my daughter and I made pretty authentic kimchi, which was a whole thing, but I don't have the requisite pictures of that process.  So, I will share a very simple ferment with you: kvass.

    Kvass can be several things, but I'm using it to denote simply fermented beets.  I always end up eating the chunks of salty beet pickles, but the main product is the deeply colored liquid.  It's so deeply colored that just a little bit makes a whole glass of kvass, and it's not even salty when you dilute it that much.

    So, it's just chunks of red beet in a salt brine.  I make the salt brine by putting a couple of tablespoons of salt in a measuring cup, then add very hot water to dissolve, then add cold water to dilute to, um, medium salty.  More salty than chicken soup, but not crazy salty.  Then, I take my organic beet that I've washed and cut into chunks, load up a jar, add enough brine to cover and add a weight to keep the veggie chunks submerged.  A lid with an airlock lets it breathe, and then you wait.

    When it's ready, you just pour out the liquid a little at a time and drink it greatly diluted.  It's a great thing for my daily fast (I eat OMAD - between 6pm and 9pm, generally) as it's quite low carb/low calorie but very flavored.
    Chopping-a-beet.jpeg
    Beet on cutting board, with knife
    Beet on cutting board, with knife
    IMG_1939.jpeg
    Chopped beets in quart jar, covered in brine
    Chopped beets in quart jar, covered in brine
    Finished-Kvass.jpeg
    Finished Kvass - fermented beets
    Finished Kvass - fermented beets
    All-the-kvass-you-need.jpeg
    Just a bit will make a whole glass
    Just a bit will make a whole glass
    Diluted-kvass-drink.jpeg
    Ready to drink kvass
    Ready to drink kvass
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    author & gardener
    Posts: 667
    Location: Southeastern U.S. - Zone 7b
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    The sunchokes here have gone dormant for the winter, so this morning I dug some to ferment.

    My bowl of harvested sunchokes.

    Grating scrubbed sunchoke pieces.

    I'm out of wide-mouth quart jars, so I used a half-gallon jar instead.

    Packed down, the grated sunchokes exceed 2 pints.

    For my brine, I use the sauerkraut brine recipe from Nourishing Traditions.

    Recipe calls for 1 quart of filtered water, 1/4 cup of whey, and 1 tbsp seasalt.

    The whey makes the brine a little murky looking, but I like how it helps ferment the veggies.

    Contents weighted and jar sealed with a fermentation lid.


    Can't wait to eat some!
    Staff note (jordan barton) :

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