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...
The Greek, Pliny the Elder, in the first Century B.C. was one of the first in recorded history to mention sauerkraut
Don’t give up on getting children to eat more lacto-fermented veggies than pickled cucumbers! Out of the mouth of my 4 1/2-year-old, Daniel, my most avid fermented food avoider, as he was eating his lunch earlier today, “Oh, bother! I forgot to have a bite of kraut!”
… and yes, I gave him some kraut as I tried to very subtly pick my jaw up off the floor …