Tag: Fermenting

Home Made Fermented Pickles

I did four jars, started with a brine mix of two tablespoons of salt to one quart of water. Then I stuffed the jars with three or four cloves of garlic, a big chunk of dill and a little bit of black tea to preserve some crunchiness. They’ve been fermenting away for five days now.

So I sacrificed a jar. Wow – they taste awesome. The garlic is definitely evident as is the dill. And they’re only slightly salty, tangy, and delicious. Far better than what you can get in the supermarkets.
A Pickle Spear

The other jars are going to be allowed to go another few days – i want the tang or sourness to increase.

Now here’s the thing, I have eight more Mason jars – I’m thinking serious vegetable pickling here. Broccoli, carrot, cauliflower, peppers. Yum! And if I’m feeling adventurous I may even try kimchi only that’s a different process altogether but the same bacteria do the job. It’s good old Lactobacillus. It’s all around us.

And I may even try making a sour dough starter. This is seriously cool. How the hell did we ever lose these skills?