They are really the gateway ferment. You can do the same thing with really any fruit or veg and experiment with varying salinity. 30g of non-iodized salt to 1qt of water is a pretty easy ratio to remember though.
I had shot it, but it ended up getting botched somehow. I intend to do another series this summer because we bought into a CSA and I suspect I'll be doing a lot more ferments/pickling/preserving with the bounty we'll be getting.
Half sours are one of my favorites. I honestly don't remember how this batch came out. Lots of front-loading of effort for a very quick period of consumption. My kiddo devours these.
Thank you so much now you made it easy for me to try pickles!
They are really the gateway ferment. You can do the same thing with really any fruit or veg and experiment with varying salinity.
30g of non-iodized salt to 1qt of water is a pretty easy ratio to remember though.
wow I just started my first batch not realizing iodized salt is bad for fermentation! Better go switch out that brine real quick
Thanks for the video! Did you do a Part 2?
I had shot it, but it ended up getting botched somehow.
I intend to do another series this summer because we bought into a CSA and I suspect I'll be doing a lot more ferments/pickling/preserving with the bounty we'll be getting.
I'm all about this - thanks for the knowledge. How did they turn out?
Half sours are one of my favorites. I honestly don't remember how this batch came out. Lots of front-loading of effort for a very quick period of consumption. My kiddo devours these.
Where did you find that container.
They come in a lot of shapes/sizes:
www.amazon.com/s?k=e-jen&ref=bl_dp_s_web_11066870011