Good morning, everyone - thanks much for the kind words and accolades.
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!
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.
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.
I ordered one and looking forward to screwing something up....
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???
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.
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.
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