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lacto fremented pickels
    #29568456 -

anyone make these, I started buying strubs fullsour pickels, i asked ai how they are made, and it told me lacto fermentation, I probably eat $12 worth of these pickles a month, which dosnt seem like a lot of money, but when im in the store it seems like a expensive thing to buy the $6 jar

I thought lacto fermentation was a thing only done with sour kraut and maybe olives

if i get cucumbers on sale i could fill a jar for like $2 and then some garlic $0.30, i think dill might be expensive fresh, but is cheap dried, and salt is cheap

when i finish this jar of pickels i might keep the jar and try to make my own, but im stupid and when i tried to make sourkraut last year i think i fucked up the salt level and it never fermented

anyone ever lactofrement anything? if so what do you ferment? any tips?


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For most of the normies out there, an operating system is just a bootloader for Google Chrome.

And I don't know what the mantis is praying for
But he's probably just thanking the Lord
That he don't live in a home
And he don't got a phone
And he don't sit around all angry and bored
(He's just a bug)

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Re: lacto fremented pickels [Re: gopher]
    #29568464 -

I've made pickles, sauerkraut, and hot pepper mash this way and I highly recommend it. It's super easy and if you're growing your own produce it's an excellent way to extend the shelf life indefinitely.

The only difference in my process with the pickles and sauerkraut is that the cabbage I was growing had so much water in it I just squeezed out the shredded cabbage before I put it in the jar and let it ferment in it's own juice. With the pickles and pepper mash I make a simple brine at 2-4% salt content.

With the pickles I don't think I was using a lid with a vent like I do with other ferments.

I also fermented a ton of garlic in honey and that was the most reactive lactofermentation I've ever seen. The garlic I was growing was super potent so when I poured the honey over the scored cloves it started bubbling immediately. I had to split it into two jars because the fermentation was so active it was forcing honey up out of the gas exchange vent in the lid. I really underestimated that one.


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:mushroomgrow::mushroomgrow:

:mushroom:Drive
I don’t care where just far
Away:mushroom:

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Re: lacto fremented pickels [Re: KevinDontWave]
    #29568476 -

what do you use the garlic honey for? sounds like it could go well on some things, but it also sounds like a "medicine" like something you could take for a cough of something lol


i should grow some cucumbers to make my own, so i can have some pesticide free cucumbers, but the LLM said english cucumbers are usually grown hydroponically and low in pesticide compared to outdoor food anyways


--------------------
For most of the normies out there, an operating system is just a bootloader for Google Chrome.

And I don't know what the mantis is praying for
But he's probably just thanking the Lord
That he don't live in a home
And he don't got a phone
And he don't sit around all angry and bored
(He's just a bug)

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Re: lacto fremented pickels [Re: gopher] * 1
    #29568488 -

I make kefir.

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Re: lacto fremented pickels [Re: Crazy_Horse]
    #29568520 -

Dried dill gives pickles an off flavor IME, it's basically a weed and stoopid easy to grow.  Cukes are pretty simple too and don't take up a lot of space.  I spend a lot of time pickling various veggies and giving them away, it's an awesome hobby. :thumbup:


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"Blow up your TV, throw away your paper.  Go to the country, build you a home."

- John Prine

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Re: lacto fremented pickels [Re: gopher]
    #29568522 -

gopher said:
what do you use the garlic honey for?


I just used it for culinary purposes.


--------------------
:mushroomgrow::mushroomgrow:

:mushroom:Drive
I don’t care where just far
Away:mushroom:

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Re: lacto fremented pickels [Re: KevinDontWave]
    #29568525 -

It's great on grilled meats and veggies.


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"Blow up your TV, throw away your paper.  Go to the country, build you a home."

- John Prine

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Re: lacto fremented pickels [Re: schmutzen]
    #29568538 -

I make kimchi about once every couple months.

Im addicted to the spicy funky saltiness.

My son loves it too, but my wife and daughter hate the smell with a passion.

Edit: this is the recipe I use
https://www.maangchi.com/recipe/tongbaechu-kimchi

Edited by Pluviophile (05/05/26 03:15 PM)

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Re: lacto fremented pickels [Re: Pluviophile]
    #29568599 -

Pluviophile said:
Im addicted to the spicy funky saltiness.



:happyclaps:


--------------------
:mushroomgrow::mushroomgrow:

:mushroom:Drive
I don’t care where just far
Away:mushroom:

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Re: lacto fremented pickels [Re: Crazy_Horse] * 1
    #29568740 -

Crazy_Horse said:
I make kefir.


nice, same here!


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notapillow said: "you are going about this endeavor all wrong. clear your mind of useless fear and concern. buy the ticket, take the ride, and all that.... "

ChrisWho said: "It's all about the journey, not the destination."

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