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...
Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.
The tastes of your Pickl-It kraut is fresh and tangy. It isn't overwhelming like the horribly sour commercial kraut I had been buying. Your Pickl-It kraut is a food I crave and I'm so grateful to you and your product. Thank you!
—Marge S., Anaheim, CA