Lactofermented pickles

Discussion in 'General Chit-Chat' started by Sunfire96, Apr 16, 2021.

  1. Sunfire96

    Sunfire96 Well-Known Member

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    I put together a batch of cucumbers to hopefully ferment into pickles. Anybody else ferment veggies too?
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  2. Yooper

    Yooper Administrator
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    I do! I am actually speaking again this year at HomebrewCon about fermenting veggies, hot sauce, cheese, and kombucha.

    I use a 5% brine for some of my pickles, and add calcium chloride (pickle crisp) to mine since I happen to use it for brewing anyway.

    I do sauerkraut, pickles, kimchee, carrots, even pickled asparagus. I’ve done beets, but don’t love them fermented as much. I plan on giardiniera soon. My kimchee is my favorite. I even ferment my own gochujang for my kimchee and cooking.
     
  3. Hawkbox

    Hawkbox Well-Known Member

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    I'm on my second batch of hot sauce right now fermenting away. So far it's done pretty well as I slowly ramp up the heat.
     
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  4. Sunfire96

    Sunfire96 Well-Known Member

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    Aw
    Awesome! Is that 5% by weight? How much calcium chloride, generally? I used 2 tbsp kosher salt in 1 qt filtered tap water. I have some Littlefinger carrots ready for harvest that I'm going to pickle next :)
     
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  5. Sunfire96

    Sunfire96 Well-Known Member

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    Never mind, I found your answer on homebrewtalk :) 1/4 tsp per quart
     
  6. Trialben

    Trialben Well-Known Member

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  7. Yooper

    Yooper Administrator
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    Give or take...............:)

    When I do the brine, I weigh the salt. The cukes get a 5% brine, but most things get 3%, depending on what I'm making. I've never done olives but if I could get fresh olives I would- and those are done with a 10% brine.
    I used to try using something tannic like grape leaves in the pickles, to keep them crisp, but I didn't like the flavor impact. So the CaCl2 works for me!
     
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  8. Sunfire96

    Sunfire96 Well-Known Member

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    The recipe I used called for a black tea bag for tannins, next time could I use just CaCl2 instead? Or is it up to personal taste and preference?
     
  9. Yooper

    Yooper Administrator
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    You could do that, or the calcium chloride. But yes, definitely personal preference. I have noticed a flavor impact from the leaves and just didn’t care for it.
     
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  10. Zambezi Special

    Zambezi Special Well-Known Member

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    I got chili's going....
    But they are so hot that I am actually thinking of using it as insecticide :D
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    I do cucumbers as well.
    And sauerkraut. Gotta have sauerkraut

    I triied feementing rape, but that didn't work
     
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  11. Sunfire96

    Sunfire96 Well-Known Member

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    The pickles are done and I started a batch of carrots with 3% brine, garlic/dill/peppercorns, and 1/4 tsp calcium chloride. The pickles were good, but the recipe needs tweaking. Maybe more garlic and fewer peppercorns, or replacing the black tea bag for calcium chloride.
    20210421_151300.jpg
     
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  12. Trialben

    Trialben Well-Known Member

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    Ah I'd love to have a crack at the Kraut missus Mum is Dutch maybe I can get some brownie point in;);)

    She does like my beer so in the clear there:).
     
  13. Nosybear

    Nosybear Well-Known Member

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    Sauerkraut is ridiculously easy! Shred your cabbage. Add a tablespoon of salt per pound of cabbage. Pound the cabbage and salt until soupy and the liquid covers the cabbage. Cover the cabbage and weight the cover so it doesn't float, let ferment. If the liquid starts to mold, skim the mold off.
     
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  14. Herm_brews

    Herm_brews Well-Known Member

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    Good to know you’re on you feet doing your thing!
     
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  15. Trialben

    Trialben Well-Known Member

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    Cheers nosey will have a crack .
    Hey @Zambezi Special I know Kraut is a German thing but the Dutch love it too right?
     
  16. Zambezi Special

    Zambezi Special Well-Known Member

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    For sure!
    We call it zuurkool (learn to say it without accent for extra brownie points) which literally means sour cabbage
    As compared to sauerkraut, which literally means.....
    Sour cabbage :D:D:D
     
  17. Trialben

    Trialben Well-Known Member

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    Thankyou I think I'll need good translator for that :p!
     
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  18. Donoroto

    Donoroto Well-Known Member

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    Dutch is a lot like German. But different...
     
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  19. Trialben

    Trialben Well-Known Member

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    Try telling a Dutch person that :D!
     
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  20. Zambezi Special

    Zambezi Special Well-Known Member

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    Careful !!!!!!
    Very very different
     
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