- Joined
- Jun 4, 2012
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- 19,520
- Age
- 66
- Location
- I'm liek, in Cali, dude.
- Lifestyle
- Vegetarian
Hehe, I went into pickling specifically to get some raw sauerkraut juice for my vegan cheesemaking.
Eating the kraut was the added benefit.
BUT ... I would draw a line between home-made artisanal pickles and the odd jar of factory-made gherkins bought in the supermarket, where the juice is often a concoction of vinegar, high-fructose corn syrup and preservatives... (but truth be told, I normally still put some of these into my salads...)
Eating the kraut was the added benefit.
BUT ... I would draw a line between home-made artisanal pickles and the odd jar of factory-made gherkins bought in the supermarket, where the juice is often a concoction of vinegar, high-fructose corn syrup and preservatives... (but truth be told, I normally still put some of these into my salads...)
Another try, this time I made 3 non-traditional Kimchi varieties:
- Korean cucumber pickles
jeanetteshealthyliving.com
- Radish(es) kimchi
jeanetteshealthyliving.com
- Carrot kimchi
www.jamieoliver.com
- Korean cucumber pickles
Spicy Korean Cucumber Kimchi Refrigerator Pickles Recipe
Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - ferment for one day, then refrigerate them
jeanetteshealthyliving.com
- Radish(es) kimchi
Easy Red Radish Kimchi Recipe (CSA Box Recipe)
The last few weeks, I've been getting radishes in my CSA Box. I have to say I'm not a huge fan of radishes, and don't usually do anything with them other than eat them in
jeanetteshealthyliving.com
- Carrot kimchi
Carrot kimchi
Make a different recipe for kimchi, a spicy fermented carrot side dish that takes ten days to reach perfection.
www.jamieoliver.com
I would do that as a kid! Olives were my favorite food, all kinds, and I loved the brine from the canned black olives. They stopped buying them because of me, and hid the salt shaker.I just can't do it.
It reminds me of someone I know who drinks the juice from the can of black olives.
I tried using sauerkraut in a steamed rice cheese, but think I used too much. I don't quite remember, but I think it was 2 Tbls for the recipe, which was an average block. I don't like sauerkraut to begin, so maybe I just didn't like it? Always searching for that "just right" flavor and amount.
Oh, me, too on the olives. I love them all as well. I think kalamata olives are my favorite. I use them and black olives to make olive tapenade.
SuicideBlonde
Adorkable rockstar!
Thank for the bump on the thread. I so want to make my own pickled foods.
Update: As I found today I had half of a big radish leftover, I tried out another new venture:
www.kindearth.net
All of them are now on my pantry shelf.
Mam's Hawaiian Pickled Daikon - made easy (white radish, mooli)
A super easy way to make pickled daikon. Also called mooli or white radish, we added turmeric to make it even healthier and yellow.
www.kindearth.net
All of them are now on my pantry shelf.
Val
Forum Legend
Sauerkraut and pickle maniac is here!
Thanks for bringing this thread to life again, @Andy_T .
Your pickles look so yummy...
P.S. Unghshu is about to make a batch of pickled cucumbers (for the start), when mom obtains some cuckes, dill and apple cider vinegar, which is not easy, yet possible (i hope i've got enough seasonings for that).
Recently, i devoured the last portion of my home-made pickled cauliflower, which was very good, tbh, and now i'm considering making either pickled cabbage, or cucumbers. But cabbage is too precious, and it would be a sacrilege, IMO. So... i'll make cucumbers, hehehe.
Thanks for bringing this thread to life again, @Andy_T .
Your pickles look so yummy...P.S. Unghshu is about to make a batch of pickled cucumbers (for the start), when mom obtains some cuckes, dill and apple cider vinegar, which is not easy, yet possible (i hope i've got enough seasonings for that).
Recently, i devoured the last portion of my home-made pickled cauliflower, which was very good, tbh, and now i'm considering making either pickled cabbage, or cucumbers. But cabbage is too precious, and it would be a sacrilege, IMO. So... i'll make cucumbers, hehehe.
SuicideBlonde
Adorkable rockstar!
I might try to do pickles next. I am on my first attempt of kimchi. I will know how it goes tomorrow.
minimalistbaker.com
Easy Vegan Kimchi
This post was supposed to be brownies. Allow me to explain... Maybe I should start by saying that this week is John's birthday (!!!) and last year
minimalistbaker.com
SuicideBlonde
Adorkable rockstar!
OMG. It is yummy. I am happy. I want to make bbq jackfruit with the kimchi as the slaw. My husband is scared of the heat.
You go to Aldi sometimes right? They have the best green olives stuffed with either garlic, or jalepanos. I get the garlic stuffed- very mild garlic, like pickled, but sooo good
I get their kalamatas, but the quality is sometimes off
I also hope you don't hate them!
What'd you use?
I bought Kirby cucumbers and sliced them with some onions. I boiled vinegar and water with salt and pickling spices then poured it over the cucs/onions. Let them sit and cool and popped in the fridge. I will taste tomorrow but I really want to let them sit at least a week. I’m thinking worst case, they will be good for salad and sandwiches.I also hope you don't hate them!
What'd you use?
I wonder if pickling spices are the same as what's used for corned beef? I'd like to try simmering a seitan in those, so far I add some juniper berries blended, and a pinch of nutmeg, and slices of garlic, then wrap and steam in Instant Pot. I think a 'corned seitan' would be better if simmered, then bakedI bought Kirby cucumbers and sliced them with some onions. I boiled vinegar and water with salt and pickling spices then poured it over the cucs/onions. Let them sit and cool and popped in the fridge. I will taste tomorrow but I really want to let them sit at least a week. I’m thinking worst case, they will be good for salad and sandwiches.
