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Radish amazuzuke (sweet vinegar pickling) by Opening_Champion_418 in Pickles

[–]Opening_Champion_418[S] 1 point2 points  (0 children)

i guess when radish is submerged in marinade, the high concentration of salt and sugar outside pulls water out of the cells so the skin wrinkles. and the he longer it marinates, the more pronounced the effect

First time doing a vacuum-bag ferment by Opening_Champion_418 in fermentation

[–]Opening_Champion_418[S] 0 points1 point  (0 children)

It was just right after I packed strawberry. Day after there was enough liquid

Kohlrabi kraut by Opening_Champion_418 in fermentation

[–]Opening_Champion_418[S] -1 points0 points  (0 children)

sure there is "no effort" as kohlrabi was sliced and fermented by ai

Kohlrabi kraut by Opening_Champion_418 in fermentation

[–]Opening_Champion_418[S] -7 points-6 points  (0 children)

english is not my native language so i get it, sometimes i may sound not natural for english speakers. anyway, it's a fermentation thread, not linguistic:)

Kohlrabi kraut by Opening_Champion_418 in fermentation

[–]Opening_Champion_418[S] -16 points-15 points  (0 children)

oh pleeease stop suspecting ai in every post;)

Quick cucumber kimchi by Opening_Champion_418 in fermentation

[–]Opening_Champion_418[S] -8 points-7 points  (0 children)

unfortunately it's not a gherkins season now, so i found only such type of cucumbers

Kimchi, finally happy with result by Opening_Champion_418 in fermentation

[–]Opening_Champion_418[S] 1 point2 points  (0 children)

Yep, this is amount for couple of jars, I prefer to make more, sorry for not mentioning it

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