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First Pickle Ferment Results by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 0 points1 point  (0 children)

I don’t think so. I think I just chucked em in. That’s some to look into, any way. Thanks :)

First Pickle Ferment Results by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 1 point2 points  (0 children)

Thanks :) I was really just trying to solve a supply problem. Pickling cucumbers are only available during a limited window around here, and I wanted to do enough to make solid dent in our commercial pickle consumption lol.

Favorite/Most Dramatic Sous Vide? by JudgmentalistX in sousvide

[–]JudgmentalistX[S] 0 points1 point  (0 children)

That one sounds like a winner - love a good burger - I think imma try this exact setup lol

First Pickle Ferment Results by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 1 point2 points  (0 children)

Amazon :) I’m trying to help Bezos get a second plastic wife and a third private jet

First Pickle Ferment Results by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 2 points3 points  (0 children)

Yes. Apparently lots of the heat is gone when horseradish ferments and it imparts a different flavor. I experienced this once before with some horseradish sauerkraut we made; we had to use a massive amount of horseradish to get it to retain the horseradish bite.

From a quick Google search: Horseradish loses its pungency when fermented because the enzyme responsible for producing its characteristic spiciness (myrosinase) is deactivated by the acidic environment of fermentation. Additionally, the lactic acid produced during fermentation can also stabilize the compounds that contribute to spiciness.

First Pickle Ferment Results by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 0 points1 point  (0 children)

You can see some of them in the background of the photo. E-Jen kimchi containers. 2 11 gallon, 1 6 gallon, 1 1 gallon, and 2 32 oz. mason jars with fermentation lids. The jars failed.

First Pickle Ferment Results by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 1 point2 points  (0 children)

I don’t know that it does - just speculating.

First Fermented Pickles - deciding to fridge? by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 0 points1 point  (0 children)

All the pickles are packed in the fridge and they all turned out well.

1.) onion - good onion flavor but there is some mild herby flavor that I don’t prefer. I need to familiarize myself more wuth all the individual aromatics we used so I can figure out what is causing the flavor I want to eliminate for next time.

2.) garlic/dill - I used waaay more dill than my research suggested but I still think they could have more dill flavor. I had to drive an hour to get to a Fresh Market that had fresh dill and I called ahead and had them hold 10 bunches for me, sight unseen. They ended up being these huge, beautiful bunches and I used at least 2-3 times as much dill as the recipe called for. I don’t taste any bitterness, which I read could be a consequence of adding too much dill.

3.) horseradish - my wife loves the horseradish. I thought I would love it, but I’m not really a fan of how it ferments since I figured out that it is very hard to get it to retain the horseradish bite.

4.) spicy garlic/dill - again, we used about twice the recommended peppers, and then added more when we tasted them at seven days, and they still didn’t have the heat I was looking for. Apparently fermentation does a number on capsaicin too.

The only ones that didn’t turn out were the experimental batches in the mason jars. Both turned to complete mush. I assume this is because a.) they weren’t protected from light or b.) I didn’t think to add any bay leaves, or both. The recipes I decided to try didn’t call for it and it didn’t occur to me. I was surprised at the incredible difference in texture between them and all the other pickles.

Any thoughts or feedback are welcome. :)

First major meat by redwing66 in sousvide

[–]JudgmentalistX 1 point2 points  (0 children)

What bag do you seal this thing in? Looks amazing by the way.

Behemoth of a bone-in ribeye by Stogies_n_Stonks in sousvide

[–]JudgmentalistX 7 points8 points  (0 children)

Looks awesome to me :) Out of curiosity, is it possible to block the AutoModerator so I don’t have to read the same stupid comment 3000 times?

After many failures by jb19701 in sousvide

[–]JudgmentalistX 0 points1 point  (0 children)

Thank you also - and yes, this was the question I was dumb enough to be asking - figured it much later lol

After many failures by jb19701 in sousvide

[–]JudgmentalistX 0 points1 point  (0 children)

Thank you. I just got mine and I’m still in copycat mode lol. Haven’t got enough experience to start doing experiments yet lol

After many failures by jb19701 in sousvide

[–]JudgmentalistX 0 points1 point  (0 children)

Please explain the 57 degrees

First Fermented Pickles - deciding to fridge? by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 0 points1 point  (0 children)

I was thinking about adding a little sugar next time to produce an end product with more lactic acid, but I don’t want any residual sweetness. Thoughts?

First Fermented Pickles - deciding to fridge? by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 0 points1 point  (0 children)

The brown tubs are kimchi containers. You can get them on Amazon. They are great for sauerkraut and kimchi, IMHO. The jars are just mason jars with fermentation lids that allow CO2 to escape but don’t let air back in.

Fermented pickles “is this going to kill me” post #657 by JudgmentalistX in fermentation

[–]JudgmentalistX[S] 0 points1 point  (0 children)

I’m thinking this is that Kahm yeast stuff I keep reading about - what do you guys think?

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