1. Self-brining: Cabbage (sauerkraut) and beets are great examples of two vegetables that make their own brine; salt draws the water from their cells, a process known as “dry-brining”. You shouldn’t need to add any additional liquid.
2. Half-sour brine: used for all other vegetables, this water/salt mixture is added to chopped, sliced, diced or even whole vegetables, such as shredded carrots, whole green beans, garlic, cauliflower, pearl onions, ginger, broccoli, etc.
Adding whole spices to either brine, creates another layer of flavor. Whole cinnamon sticks, allspice and cloves, combined with shredded beets, create old-fashioned “spiced beets”.
Whole sprigs of thyme, oregano and basil leaves, added to green beans, broccoli, red or green peppers, produces Mediterranean flavors, making them worthy candidates, for creating great antipasto platters!
With very little effort on your part – latch the cover, and fill the airlock with water – the Pickl-It closed-fermentation system, efficiently creates an anaerobic environment, crucial for
Lock out oxygen, and lock in flavor with Pickl-It!
|by Kathleen in Tips | Permalink|
Did you know...
Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.
—Science of Cooking, Pickles
I have used the Pickle-It jars for a while now and they are wonderful! The fermentation is very predictable and clean, no batches go bad or wrong. Anybody who ferments food at home knows that sometimes a batch can go bad without any particular reason. The Pickle-It jars seem to eliminate that eventuality completely. Thank you for developing this wonderful product!
—Dr. Natasha Campbell, GAPS DIET