Consume Product - Arete Network

buggyd on scored.co

1 year ago 2 points (+0 / -0 / ) 2 children

You have to make a brine for most veg, cabbage contains enough water to brine itself. I use this chart.

http://www.probioticjar.com/uploads/1/7/6/5/17656129/4012185_orig.jpg

I like doing mixes like carrots and onions together.

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yeldarb1983 on scored.co

1 year ago 1 point (+0 / -0 / ) 1 child

also, thank you

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GloboHomoErectus on scored.co

1 year ago 1 point (+0 / -0 / ) 1 child

Pickles usually have vinegar and sugar as well, so you want to look up the ratios for a vinegar brine.

It's super simple you just dissolve the sugar and salt in warm water and add the vinegar. Then add whatever it is you want pickled to the jar and and pour the pickle brine over it.

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yeldarb1983 on scored.co

1 year ago 0 points (+0 / -0 )

If you're fermenting pickles, the bacterial culture should make the vinegar itself as a byproduct of it's metabolism (that's why you use salt brine, it helps to encourage the bacteria you *want* like L. Plankstron and not the ones that will kill you horribly like E. Coli, lol).

you can certainly just soak pickles in a vinegar/sugar brine for a few weeks if that's what you want, but traditionally, the salt brine and maybe some spices were enough.

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yeldarb1983 on scored.co

1 year ago -1 points (+0 / -0 / )

Oh good, it does include peppers (my general rule when it comes to spicy food: if you don't regret eating it the next morning ont he toilet, it's not hot enough)

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