That sounds really, really good!
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Lacto-Fermented Pickle Chips
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Fundamentals matter.
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Originally posted by Snarlingiron View PostI 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 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.Pete
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Char Broil Tru-Infrared Commercial series
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I love natural ferment (lacto) pickles. Onions are good, too!
Sent from my iPad using Tapatalk~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain
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Originally posted by Snarlingiron View PostI 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 couple of the cans:
Pete
Large BGE
Char Broil Tru-Infrared Commercial series
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I'd call that pretty darn good!Fundamentals matter.
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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.
RonFundamentals matter.
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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.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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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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Important note:
In my opening post, I wrote this:
Next, I dissolved 2 tablespoons of kosher salt into two quarts of warm water:
Next, I dissolved 2 tablespoons of kosher salt into 1 quart of warm water:
RonFundamentals matter.
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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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Die Wahrheit wird euch frei machen
Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good
BaitShopBoyz.com - Shoot the bull with the boyZ
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