Unfortunately, most commercial products are pasteurized so these products that you buy at the store don't contain the wonderful enzymes that improve health. Can anyone recommend recipes regarding fermentation that one can do even in an apartment setting? I would love this!
beancounter
The Fire That Burns Within
Pickle Juice
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I shredded a bunch of cabbage once and salted it, placed it in a bowl, nested another bowl on top, weighted it, and let it ferment. In the end I was scared to eat it, so I gave it to the dogs. They loved it and it went down well. 
thefadedone
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I shredded a bunch of cabbage once and salted it, placed it in a bowl, nested another bowl on top, weighted it, and let it ferment. In the end I was scared to eat it, so I gave it to the dogs. They loved it and it went down well.
I love both also and often eat sauerkraut by the spoonfuls. I've attempted to make my own pickles the lazy way by saving the pickle juice after I finish off a jar and then putting sliced or baby cucumbers in it. Didn't exactly work out all that well, but it was still tasty.
RabbitLuvr
I love rabbits.
I have stomped more cabbage than all of you put together have eaten. Here is the tried and true German peasant way of making sauerkraut. My mother used to grow a hundred or more heads of cabbage a year, almost all of which was usedfor sauerkraut.
Slice cabbage fine, using a wooden Krauthobel. Or, if you're being modern, a food processor.
Note: Not all cabbage is created equal, as far as sauerkraut is concerned. You want cabbage with a fairly high water content. If I remember correctly, my mother's favorite cabbage to grow was Stonehead.
Place a layer approximately 5-6 inches thick in a large earthware crock. Sprinkle copiously with salt (several handfuls). Put a thin layer of cabbage over the salt. (This is for the sake of the child - see below.)
Scrub the feet and legs of a small child* well, after which the child is carried to the crock and placed in it, assuring that the child's feet touch nothing except cabbage after being washed.
*Any pre-adolescent child will do. Once hormones set in, children start to become stinky, and are no longer suitable foot stompers. They can be used to stomp the cabbage with a large bat at this point.
The child stomps the cabbage until enough liquid is released to completely cover the cabbage. At this point, the child sits on a chair next to the crock, ensuring that the feet continue to touch nothing other than the cabbage. Another layer of cabbage, salt and cabbage is added. Stomping resumes.
This is repeated until the contents of the crock are within several inches of the top. There should be about an inch of liquid covering the cabbage at this point.
The cabbage is covered with several layers of cheesecloth. A piece of wood cut into a circle that fits into the crock is placed over the cheesecloth, and is weighted down with an old gallon jug filled with water.
The process is repeated for the next crock, and the one after that, and the one after that.
When all the crocks are filled, covered and weighted, fermentation begins. Fermentation occurs more quickly if the room isn't too cool. That wasn't a problem when I was growing up - no AC. Every day or two, the kraut needs to be checked, and any scummy portions on top are skimmed off. When the cabbage is sufficiently sour (a matter of weeks, not days), it can be canned or frozen. Be prepared for stink during the fermentation process.
I was the foot stomper until I reached adolescence. Then I became the bat stomper. After my nephew was born, and after he achievedadequate weight, he became the foot stomper. Then he neared adolescence, and I once again became the bat stomper.
Once my mother started being able to obtain juniper berries in the U.S., she started adding them to the kraut. It's great without them too. Carraway seeds are an abomination, though. (See below.)
Or, you can follow Alton Brown's instructions: http://www.foodnetwork.com/recipes/alton-brown/sauerkraut-recipe/index.html But for God's sake, leave out the carraway seeds!
Here is the tried and true German peasant way of making sauerkraut. My mother used to grow a hundred or more heads of cabbage a year, almost all of which was usedfor sauerkraut.Slice cabbage fine, using a wooden Krauthobel. Or, if you're being modern, a food processor.
Note: Not all cabbage is created equal, as far as sauerkraut is concerned. You want cabbage with a fairly high water content. If I remember correctly, my mother's favorite cabbage to grow was Stonehead.
Place a layer approximately 5-6 inches thick in a large earthware crock. Sprinkle copiously with salt (several handfuls). Put a thin layer of cabbage over the salt. (This is for the sake of the child - see below.)
Scrub the feet and legs of a small child* well, after which the child is carried to the crock and placed in it, assuring that the child's feet touch nothing except cabbage after being washed.
*Any pre-adolescent child will do. Once hormones set in, children start to become stinky, and are no longer suitable foot stompers. They can be used to stomp the cabbage with a large bat at this point.
The child stomps the cabbage until enough liquid is released to completely cover the cabbage. At this point, the child sits on a chair next to the crock, ensuring that the feet continue to touch nothing other than the cabbage. Another layer of cabbage, salt and cabbage is added. Stomping resumes.
This is repeated until the contents of the crock are within several inches of the top. There should be about an inch of liquid covering the cabbage at this point.
The cabbage is covered with several layers of cheesecloth. A piece of wood cut into a circle that fits into the crock is placed over the cheesecloth, and is weighted down with an old gallon jug filled with water.
The process is repeated for the next crock, and the one after that, and the one after that.
When all the crocks are filled, covered and weighted, fermentation begins. Fermentation occurs more quickly if the room isn't too cool. That wasn't a problem when I was growing up - no AC. Every day or two, the kraut needs to be checked, and any scummy portions on top are skimmed off. When the cabbage is sufficiently sour (a matter of weeks, not days), it can be canned or frozen. Be prepared for stink during the fermentation process.
I was the foot stomper until I reached adolescence. Then I became the bat stomper. After my nephew was born, and after he achievedadequate weight, he became the foot stomper. Then he neared adolescence, and I once again became the bat stomper.
Once my mother started being able to obtain juniper berries in the U.S., she started adding them to the kraut. It's great without them too. Carraway seeds are an abomination, though. (See below.)
Or, you can follow Alton Brown's instructions: http://www.foodnetwork.com/recipes/alton-brown/sauerkraut-recipe/index.html But for God's sake, leave out the carraway seeds!
RabbitLuvr
I love rabbits.
beanstew
Certified horsemeat free.
I love Pickled Onions.
Garner's Original are my favourite commercial variety:
Labeled as suitable for vegans.
Sometimes when I go home I get given some delicious homemade ones from one of my mum's friends.
Garner's Original are my favourite commercial variety:
Labeled as suitable for vegans.
Sometimes when I go home I get given some delicious homemade ones from one of my mum's friends.
You, my dear, are obviously a woman of taste and discernment. Cannot, cannot, stand carraway seeds.
I had sauerkraut when I was younger and I didn't really care for it. I like pickled gherkins and onions.
I guess they would, since I wouldn't be eating it if it had carraway seeds in it.
beanstew
Certified horsemeat free.
I bought Pickled Onions and Branston Pickle today and had some with veggie sausages, salad and vegan cheese (Sheese) for lunch.
thefadedone
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I had Tofurky sausage w/ pickles and sauerkraut.I bought Pickled Onions and Branston Pickle today and had some with veggie sausages, salad and vegan cheese (Sheese) for lunch.
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What's your favorite kind of pickles?
I like the Kosher dills, sour, garlicky, crunchy. I don't like them all wimpy and soft. (Sounds a little pornographic, doesn't it?)
I don't like spicy pickles.
Of course, cucumbers are not the only vegetables that are pickled. I like pickled vegetables such as cauliflower, carrots, okra... And whenever I get a veggie sub at Subway, I always, always tell them DON'T FORGET THE BANANA PEPPERS! I'm okay with occasional spicy pepperocini, too.
I prefer the more "natural" type such as Cascadian Farm and Trader Joe's over the more mainstream brands. However, recently Vlasic introduced their Farmer's Garden variety. I used a coupon to try it and liked it. They're expensive, so I wouldn't buy them without a coupon. Fortunately, you can print out coupons from their website here. I have no idea if you can print out coupons from the websites of other pickle brands.
And has anyone ever done any home pickling?
OMG I'm really craving pickles now...
I forgot to mention at first, I've posted this elsewhere on the board, occasionally I get a jar of pickled cocktail onions and just eat them right out of the jar.
I like the Kosher dills, sour, garlicky, crunchy. I don't like them all wimpy and soft. (Sounds a little pornographic, doesn't it?
)I don't like spicy pickles.
Of course, cucumbers are not the only vegetables that are pickled. I like pickled vegetables such as cauliflower, carrots, okra... And whenever I get a veggie sub at Subway, I always, always tell them DON'T FORGET THE BANANA PEPPERS! I'm okay with occasional spicy pepperocini, too.
I prefer the more "natural" type such as Cascadian Farm and Trader Joe's over the more mainstream brands. However, recently Vlasic introduced their Farmer's Garden variety. I used a coupon to try it and liked it. They're expensive, so I wouldn't buy them without a coupon. Fortunately, you can print out coupons from their website here. I have no idea if you can print out coupons from the websites of other pickle brands.
And has anyone ever done any home pickling?
OMG I'm really craving pickles now...
I forgot to mention at first, I've posted this elsewhere on the board, occasionally I get a jar of pickled cocktail onions and just eat them right out of the jar.
Pickle Juice
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I've made pickled cucumbers the old fashioned way with brine, according to my great grandmother's recipe. I've also made sauerkraut by salting cabbage and keep it pressed down under the brine that develops when the salt draws out the juices. I've done olives too.
I've also "cheated" and used more modern recipes that make use of vinegar.
Nowadays I just keep recycling my jar of Claussen's pickle juice. Every time I use up the pickles I slice fresh cucumbers into the jar and leave them in the fridge til they look pickled. I recently added a bit of salt and a couple of fresh garlic cloves. I have no idea how long I can keep recycling the pickle juice, but Claussen's are a childhood favorite. Bubbies are good too.
I've also "cheated" and used more modern recipes that make use of vinegar.
Nowadays I just keep recycling my jar of Claussen's pickle juice. Every time I use up the pickles I slice fresh cucumbers into the jar and leave them in the fridge til they look pickled. I recently added a bit of salt and a couple of fresh garlic cloves. I have no idea how long I can keep recycling the pickle juice, but Claussen's are a childhood favorite. Bubbies are good too.
- Joined
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- I'm liek, in Cali, dude.
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- Vegetarian
I did forget to mention olives. I love the Greek Olive Medley from Trader Joe's, although the saltiness can get a little too much at times.
And how did I know PJ would be the first one to post here?
Oh, and nearly forgot: pickled green tomatoes from the deli! Craving, craving...
And how did I know PJ would be the first one to post here?
Oh, and nearly forgot: pickled green tomatoes from the deli! Craving, craving...
RabbitLuvr
I love rabbits.
For pickled cucumbers, I buy the refrigerated kind. Claussen.
I just made some quick pickled veggies - julienned carrot, daikon, and cucumber in rice vinegar. put in a jar in the fridge for a few days. I made three varieties, one with just carrot, daikon, and cucumber; one with added red bell pepper; one with added garlic and jalapeno.
I just made some quick pickled veggies - julienned carrot, daikon, and cucumber in rice vinegar. put in a jar in the fridge for a few days. I made three varieties, one with just carrot, daikon, and cucumber; one with added red bell pepper; one with added garlic and jalapeno.
beancounter
The Fire That Burns Within
I like all kinds of pickles, although the sweet ones, when made well, are my favorite.
