I have been
pickling some vegetables lately, something that is quite new to me. I
do enjoy the occasional pickle on the side, so I thought I'd
experiment a bit more with the method. I also recently purchased this
Fermenting Food book, which offers so many good tips and
recipes for pickling and fermenting.
I already pickled
kohlrabi and radishes with cabbage a while ago. I added half and half
vinegar and water liquid, and mustard seeds as the seasoning. To the
radish I also added small homegrown red chilli slices. The radish jar
turned red very quickly after resting a little bit in the fridge.
I'm just clearing
my balcony from the last plants and now have plenty of green tomatoes
to use. I think I need some pickling ideas for them as well. I'm not
sure what to make with them yet.
I would very much
like to hear about your pickling experiences and tips!
Your VegHog
Fermenting is quite big at the moment and why not. This all looks good, hope you enjoy your fermenting experiments. I think fermented foods are an acquired taste. I made some vegan kimchi, it was my first attempt and needs improving, i enjoyed it. I think I shared it on my IMK blog post, but not the recipe.
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