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 inescapable conclusion, when viewing the rich history of the world, is that people who eat sauerkraut, are people who shape destiny.”
—Dave's Garden Website
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana