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Post by Valerie on May 4, 2013 16:21:03 GMT -5
I'm looking for a recipe that one (or more) of you have actually tried and liked, for lacto-fermented pickles. I'd especially like one where the cukes are cut in slices instead of left whole.
Does anyone have one?
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Post by meemo on May 5, 2013 9:07:42 GMT -5
I ordered a book a while back so I could do some of this kind of pickling but never got around to it. Might have to find it and give it a start. I'd like to hear from somebody that already does it too. I much prefer experience over launching into the unknown to try something new.
Do you read the Christian Homekeepers fb page or blog. She does this a lot.
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Post by Valerie on May 5, 2013 11:30:20 GMT -5
No Peggy, I haven't seen that page. I'll check it out.
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Post by eyeofthestorm on May 5, 2013 13:04:05 GMT -5
Do you mean christianhomekeeper.org/ ? I love listening to her podcasts. Wish I had more time to do so! Valerie, I have a few books, and I have not been able to successfully lacto-ferment pickles without "cheating" (adding in whey from yogurt or kefir to get it started). Even then, I've only been successful in winter months. My summer experiments have been...ick. They look and smell like exactly what all the books say NOT to eat. BUT -- I can culture dairy with no problem, also water kefir, and kombucha. I've come to the conclusion that my problem is two-fold: I don't live in a climate conducive and I don't have central heat/air to have greater control of the indoor temps. I factor in not having central heat/air because there are plenty of bloggers in the south who say they lacto-ferment, no starter culture, all the time. <shrugs> Or I have anti-lacto-fermenting gremlins, maybe. |
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Post by Valerie on May 5, 2013 14:31:33 GMT -5
I have whey from draining yogurt, and have no problem with using it. We have central A/C too, so humidity should not be too much of a problem.
I think I'll just root around and try some and see what happens.
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Post by Valerie on May 5, 2013 15:03:21 GMT -5
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Post by meemo on May 5, 2013 15:31:33 GMT -5
Sandra, that is the one. I've been friends with Sylvia since 1999. I would love to be able to listen to her but my hearing just wont cooperate.
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Post by Valerie on May 11, 2013 15:09:06 GMT -5
I just started a jar of these. I'll let y'all know in a few days how they are. They have to ferment 2 days (I sliced) and then I'll want them cold when I try them. I added 4 grape leaves, too (ours are small) for crunch. Here's hoping! OK, these are good. At first I didn't like them, they just tasted like water. But then I shook the jar real good and they've set in the fridge for a few more days. They're getting better all the time! I don't know how long they're supposed to sit before you eat them, but they're getting pretty tasty. With all that garlic, they sure oughta! |
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Post by Valerie on May 19, 2013 17:59:10 GMT -5
OK, I ate some more of these pickles last night and put some on my hamburger. OMG they are so stinking good! I better get more cukes soon and get another jar started because I don't think this quart is going to last long at all!
Oh yeah, the grape leaves work wonders. Very crunchy and good. No mush!
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