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Lacto-Fermented Pickle Chips

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  • #31
    That sounds really, really good!
    Fundamentals matter.



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    • #32
      Originally posted by Snarlingiron View Post
      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.
      I'm giving this a shot. Thanks for the link! Made it today and now we wait:



      I tried some Kraut with the kit and I really did screw something up. It didn't work but I think I figured out my mistake. I'll give it another shot at some point.
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      • #33
        I love natural ferment (lacto) pickles. Onions are good, too!


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        • #34
          Originally posted by Snarlingiron View Post
          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.
          Turned out great, thanks!

          A couple of the cans:

          Pete
          Large BGE
          Char Broil Tru-Infrared Commercial series

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          • #35
            I'd call that pretty darn good!
            Fundamentals matter.



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            • #36
              An update on these -

              They remain quite good, and in fact have improved as they "mature" in the refrigerator. The lacto-fermented flavor is predominate, along with the garlic; in fact, I've decided I probably used a little too much garlic, which is a thing I never thought I would say. The pickles have a real "raw" garlic aspect to them that isn't bad, but it does take over a little.

              It seems as though I could have used a bit more salt, and definitely would have benefitted from more dill. I'll keep better track of this, next time.

              The pickles remain pretty darn crisp and "crunchy" - I've decided that there are no worries in that department.

              I'll make these again, either in chips again or as spears - or something. I'm not a fan of the tiny "gherkin" cucumbers, but in all honesty they might be perfect for this. Whatever cucumbers I use, I'll incorporate the tweaks mentioned above, and see what I end up with.

              In the meantime, this is worth trying, for sure - if you are on the fence about giving it a go, my suggestion is to just jump right in.

              Ron
              Fundamentals matter.



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              • #37
                An idea... keep the same amount of garlic, but roast maybe a third of it first. It’s a unique flavor in a pickle. I did some asparagus that way a while back. Not posted..but enjoyed.
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                • #38
                  That's a dang good idea, Rich - roasting it will definitely change the taste, taking that "raw" edge away and giving all the garlicky love...

                  I'll give it a shot - thanks!
                  Fundamentals matter.



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                  • #39
                    Important note:

                    In my opening post, I wrote this:

                    Next, I dissolved 2 tablespoons of kosher salt into two quarts of warm water:
                    This is incorrect; it should read:

                    Next, I dissolved 2 tablespoons of kosher salt into 1 quart of warm water:
                    I have edited the post to reflect this, but wanted to call attention to the error.

                    Ron
                    Fundamentals matter.



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                    • #40
                      Another note - Last night, I did add a (generous) pinch of kosher salt to the jar of pickles I was sampling, and this, to me, brought everything together really well, with almost just the right balance that I had been expecting from the beginning. The garlic seemed to be put in its place, and while it was still lacking the amount of dill I would prefer, the "brine" and the pickles themselves were absolutely scrumptious.
                      Fundamentals matter.



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