This sub inspired me to move out of the realm of fridge-pickles
I love fermented and pickled foods and super-from-scratch stuff, but canning never appealed to me (which most of the home-pickling recipes i’d found involved). The only ferments i’ve ever done are sourdough starter and one kimchi that turned out sub-par. All the great stuff on this sub got me to buy some pickle/fermenting appropriate jars and really go for it. I’m currently lacto-pickling some beets, have a hot sauce going that’s starting to smell like hot sauce, and started some salt-preserved lemons today.
Just wanted to say thanks for the great content, fermenting is my new hobby.
Posted Mar 10, 2019, 2:09 AM UTC
57
Addicting, isn't it? 🙂
Personally, I'm just glad I finally found an addiction that's constructive lol.
I already wanna do watermelon rinds this summer. :D
And same. I’m currently smoking while having a beer and i’m trying to phase these out with more positive hobbies. Gonna get on ginger beer soon for non-alcoholic fizzy drinks.
Watermelon rinds are a bit tricky to ferment. The key is you don’t want to over ferment them because they do get soft like cucumbers can. And they do best fermented slow at a cooler temp (below 68F).
And lastly, calcium chloride is a really great addition for watermelon since it helps make them more crunchy. Traditionally, in the South US, watermelon pickles are vinegar pickles, though Eastern Europe seems to have fermented rinds or even whole slices. Vinegar is more forgiving in terms of retaining crunch. So pick up a jar of calcium chloride (“pickle crisp”, but make sure no added flavors or other salts). Also sold as cheese salt.
This is great info, thanks!!!!
Phase out drinking beer with making your own beer!
I now exclusively drink only my produce, between that and kombucha I’m set.
I wish, I don’t have room for beer making! My house is 1000sqft and my roommate has claimed the mud room for bikes already. We’re considering getting rid of our toaster due to lack of kitchen space. XD
Try makgeolli (Korean rice hooch). Good compromise on space, and none of the PITA sanitation anxiety of making Western beer.