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Old 02-02-2016, 09:35 PM
 
Location: 173 Orchard Street
6 posts, read 3,799 times
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Wow ! It's nice recipe to make pickle tasty and delicious .I will definitely try this recipe...Good one. Keep post !!!
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Old 02-03-2016, 05:05 AM
 
Location: Bella Vista, Ark
71,683 posts, read 83,244,992 times
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Quote:
Originally Posted by Shira_k View Post
Thanks for this! This is how we always made pickles when I was growing up. We always added a few dill sprigs.

Very important to make sure all the bottles and covers are sterilized. And very important not to put your hand into the jar when you pull out a pickle, always use a clean utensil.
true and the fresher the pickle, the better the crispness regardless of how you process them.
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Old 02-03-2016, 02:37 PM
 
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No one's mentioned this yet, but one of the best things about fermenting is the huge amounts of probiotics you'll eat, which are very good for the digestive system. Some claim probiotics are not just good for digestion but also help with skin problems, even cognitive problems like depression.

Be all that as it may, we humans were eating probiotics most of our existence. Probably the earliest cavemen and cavewomen who were snacking on raw edible leaves and berries were ingesting valuable bacteria and yeasts, and later on when humans began storing these veggies and fruits in caves, piled up in a corner or in moist pits or skull bowls, perhaps mixed with sea water, it began to really ferment and pickle, and Pleistocene people discovered it was a great way to preserve food over the long winter months.

We, today, in our sterile modern world tend not to get the same quantities of bacteria and yeasts in our diets, so we should strive to eat more yogurt, sauerkraut, salt pickles, kimchee, etc., to get those lactobacillus and bifidobacteria back into the gut.
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Old 02-03-2016, 03:19 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,011 posts, read 18,864,729 times
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Has anybody ever used one of these? I don't make kimchee very often, and I've never made pickles or sauerkraut, but if it was easier. . .

Robot Check
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Old 02-03-2016, 04:29 PM
 
Location: Heart of Dixie
12,448 posts, read 10,832,557 times
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Quote:
Originally Posted by Jkgourmet View Post
Has anybody ever used one of these? I don't make kimchee very often, and I've never made pickles or sauerkraut, but if it was easier. . .
Buy it and tell us.
I just use half gallon jars, with standard lids, for kimchi. Mamma O's sells a kimchi kit that includes a half gallon jar with an air lock lid and a regular lid.
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Old 02-04-2016, 10:24 AM
 
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 721,731 times
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Oh man, this thread is making me hungry for sauerkraut and kimchi now!

I've never used any fancy, vacuum-sealed, clamping-lids or anything like that for sauerkraut. Just a 5-gallon, food-grade plastic bucket with a towel over the top for a "lid", cabbage, salt, and a plate with rocks or water-filled jars (sterile, whatever you choose) on it to weigh down the cabbage a bit. Then you let the bacterial war begin! Lactobacillus will eventually win the war and get rid of any potential "bad bugs" that could be trying to infiltrate (just like making sourdough starter). Just remove any scum or foam on the top as it forms.

You will know if something has gone awry with the bacterial "war," trust me. Color, smell, all of it will be "off" if lactobacillus hasn't warded off the bad guys.

BTW - That pickle recipe looks great! I love the flavor and crunchiness of cold-pack pickles!

Last edited by IslandCityGirl; 02-04-2016 at 11:54 AM..
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Old 02-07-2016, 12:52 PM
 
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Day five and the cuke pickles are looking good! Brine is slightly fizzy, milky from lactic acid produced by lactobacillus bacteria.

Cucumber pickles, salt-fermented?-img_20160207_144319.jpg
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