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Lacto-Fermented Pickle Chips

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  • #16
    Good morning, everyone - thanks much for the kind words and accolades.

    I ordered one and looking forward to screwing something up....
    It's pretty hard to screw up with this, Pete - I think you will have a good time with it!

    Keep in mind, the instructions are all online at FarmSteady's site:

    http://farmsteady.com/instructions/

    Note that the instructions for the sauerkraut are slightly different, due to the fact that the salt is massaged into the shredded cabbage. If you are going to do pickles or something along those lines, you want to make a brine, as described under the instructions for "Fermented Vegetables."

    In the case of the sauerkraut, they also even have a video:

    https://youtu.be/1k-LDM5TUu8

    Enjoy, and I'm looking forward to seeing what you do with it! Let me know with a reply on this thread, linking to yours...or a PM. I'm interested in seeing what turns out!

    Looking at the cukes, are those store bought???
    Unfortunately, they are - here in subzero Siberia Montana, it's the only option, right now. And yep, they did have some sort of waxy coating on them. I tried to gently brush most of it off - we'll see if I was successful.

    I do expect these pickles to be "not crisp" - I'm hoping that they aren't full-on mush, but we'll see. It's a good experiment, so that I can gauge the timeline, method etc.; and, If I'm lucky, I'll get some decent enough pickle chips out of it to snack on or use with meals.

    Having said that, I've got a package of seeds for Ukrainian cucumbers, and am looking forward to growing some this year.

    I did the same thing a couple months ago but with spears instead of chips.
    That's probably what I should have done too, Mike - in the long run, the spears are definitely more versatile, in my opinion. For some reason, I just had a bug about trying the chips.

    When I added the dill the next day, there was definitely some fermentation starting; the airlock was working, albeit very slowly, and you could sense that the cucumbers were beginning their transformation. I went pretty conservatively with the dill because I wasn't able to stop and get some fresh stuff. I ended up using dried dill weed and some dill seeds. It tends to be pretty strong stuff, so I tried a couple of teaspoons, for now. I'm guessing I can add a little more later on, if need be.
    Fundamentals matter.



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    • #17
      Ron,

      I got word today that it has shipped. Thanks for the links

      I have my eye on that jalapeno/cilantro kraut with a touch of lime

      I will also be doing some Kimche. I've done it before but it has been too long.

      Thanks again!
      Pete
      Large BGE
      Char Broil Tru-Infrared Commercial series

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      • #18
        I ordered the girlfriend one of the vegetable kit as well as the cheese making kit. Be interesting to see how she fairs


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        • #19
          I think you guys will be pretty happy with these kits. I have several of them and in a lot of ways this is their best value of all.
          Last edited by TasunkaWitko; 02-01-2018, 11:57 AM.
          Fundamentals matter.



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          • #20
            It was a busy weekend, but I did get to sample a couple of these pickles and found them to be very good. The "pickled" flavor was right on point, with good garlic presence and a bit of heat from the peppers, but not too much. The dill itself seemed to be just about right, too.

            As far as texture, the pickles were much, much less mushy than I expected. They had a bit of crunch to them and were about the same as what I expect from home-canned pickles made with regular" cucumbers and processed in a hot water bath. Not crunchy, by any means, but not mushy, either, at all.

            I let them ride through the weekend and will probably put them in pint-sized jars tonight, then into the refrigerator.
            Fundamentals matter.



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            • #21
              As with the “sun pickles”, you should not expect much crunch. But the flavor is where it’s at :{)

              I wonder if some ascorbic acid might help...hmm.
              In God I trust- All others pay cash...
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              • #22
                The taste is definitely there - a really nice tang to them that is wonderful...and addicting!
                Fundamentals matter.



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                • #23
                  After 12 days of fermenting, I checked on my pickles Tuesday night, 6 February. The temperatures can be a bit cooler in our house, so I figured that the extra time (compared to 5 - 7 days recommended) wouldn't hurt.



                  The pickles looked to be on schedule, as much as I can tell with my limited experience; it seemed to me that the initial fermentation was complete.



                  and they tasted good. The flavours were all present, with strong garlic and subtle dill that made itself known without taking over. The "crunchiness" was far better than I expected, but by no means awesome. They were, however, quite acceptable in my opinion; no worse than any other home-made pickles, with a much better and more authentic flavor than store-bought pickles.

                  There was some of the fermentation "tang" in the flavor, but not too much. It seemed to me that this is something that needed to develop, a hypothesis that was supported by the mottled appearance of the pickle chips. The photo shown here confirmed that there is plenty of "development" that still needs to be done:


                  Photo Credit: http://www.pickl-it.com/images/490.jpg

                  I put the pickles into jars and into the back of the refrigerator; I'll check them again in a few weeks, and see what I end up with.



                  I suspect that the flavours will develop and deepen, and that I'll be pretty happy with the results.

                  More later!

                  Ron
                  Fundamentals matter.



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                  • #24
                    Ron they sure look pretty evenly colored like the ones on the right in the pic. Think they might be "done" earlier cause they are thin sliced?
                    Mark
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                    • #25
                      “Bubble, bubble toil and trouble!”

                      Looking good to me Ron. I missed last summer and the sun pickles. I’m sad.
                      In God I trust- All others pay cash...
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                      • #26
                        These store-bought cucumbers aren't perfect by any means, but they do work in the proverbial pinch; results are definitely decent, so far. I can only imagine how good they would be with fresh cucumbers from the garden or the local Hutterites, who grow amazing things up here.

                        The thin-ness is definitely contributing to their being done faster; I think now they are at a point similar to a pork shoulder roast at 160 - technically, it's "done," but it isn't barbecue, yet. Similar situation here, I think - they are "ready to eat," but I think a little time will really allow them to develop. I'll probably check on them next week, and see what I have.
                        Fundamentals matter.



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                        • #27
                          think you done good...me pickles are a tasty gig...
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                          • #28
                            I bought this kit: https://www.masontops.com/collection...set-wide-mouth

                            Has worked really well for me. I found an excellent Kimchi recipe that uses fish sauce and Sriracha. Made some really tasty Kimchi. Have made a couple of sauerkraut runs. It really is pretty hard to screw up. Looking forward to the pickle results.
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                            • #29
                              Originally posted by Snarlingiron View Post
                              I bought this kit: https://www.masontops.com/collection...set-wide-mouth

                              Has worked really well for me. I found an excellent Kimchi recipe that uses fish sauce and Sriracha. Made some really tasty Kimchi. Have made a couple of sauerkraut runs. It really is pretty hard to screw up. Looking forward to the pickle results.
                              Please post the Kimche recipe. It would be much appreciated.
                              Pete
                              Large BGE
                              Char Broil Tru-Infrared Commercial series

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                              • #30
                                I used this recipe: https://www.thespruce.com/korean-sri...recipe-2118867, with the exception that I left out the carrot. Why? Didn't have one and didn't want to go to the store. Also, I am a fish sauce snob. I will pretty much only use this one these days: http://redboatfishsauce.com/ based on this review: https://ourdailybrine.com/fish-sauce-taste-test/

                                This is genuine Vietnamese Nuoc Mam, and it has a much better taste than most others. Some of the "fish sauces" out there are really nasty.

                                Also, I did not brine over night. I gave it a few hours and called it good. I let mine ferment for about 15 days before removing it to the fridge.

                                This turned out really good, and is much easier that traditional kimchi.
                                A few of my favorite things:
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