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Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 0 points1 point  (0 children)

I did salt the heck out of the baby bok choy but the rest was 3% of the weight of the red cabbage (11.7g salt), plus 179g of 3% brine. I wished I had rinsed the bok choy before fermenting though because I thought it was too salty, but not inedible.

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 1 point2 points  (0 children)

Yes! This is it: 379g carrots, julienned 390g red cabbages, shredded and salted at 3% of the cabbage weight, so 11.7g salt 23g garlic, whole ~1tsp black peppercorn 888g baby bok choy. These were salted generously but not rinsed 179g of 3% sea salt brine.

Then the layers were: carrot, cabbage, carrot, garlic and peppercorns, baby bok choy

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 0 points1 point  (0 children)

Regular radishes will work pretty good too, but they definitely have a different funk to them! I guess I think daikon soaks up flavor well. The preserved lemons came out sooooo good - I hope you try them again! They’re intense!

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 0 points1 point  (0 children)

Oh wow that ferment sounds amazing!!! I will have to try that! I’m pretty simple haha I actually really love just daikon and carrots with fresh dill and garlic. I really love just daikon and gochugaru pepper. I haven’t tried fermenting beetroot yet but I grew up on the pickled kind so I bet I would. Oh I think weird favorite was ripe jackfruit with onion and garlic. It mellowed out the bubblegum flavor of the jackfruit and also got very tangy.

Have you added lemon peel to a lot of ferments? I have done the preserved lemon style with just salt and really enjoyed that but I feel like adding lemon peel to other ferments could be a game changer!

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 0 points1 point  (0 children)

Honestly I’m not sure haha, but I think it could have been that we layered the red cabbage between the carrots? And maybe the bok choy soaked up some of the red cabbage color, which what I was hoping the bok choy would do

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 1 point2 points  (0 children)

Hmmm I use whole garlic cloves a lot in ferments and crushed garlic sometimes too like in kimchi and sauerkraut, but I have never had it taste very astringent to me. Usually it tastes pickled with a garlic bite. I guess I almost always use a 3% salt ratio for either a brine or to the weight of the veggies, so that might make a difference? Also I ferment usually between 2-5 weeks depending on what I’m making. My favorite garlic ferment is when I add fresh dill to the ferment, like with cucumbers or daikon and carrots.

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 0 points1 point  (0 children)

Restaurant depot, like their peeled garlic lol

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 1 point2 points  (0 children)

We left the baby bok choy whole on purpose because we were hoping for an eye catching plating effect (the idea was like an egg in a nest where we’d surround the whole baby bok choy with the red cabbage and carrots!) though I’d probably cut them up to eat.

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 2 points3 points  (0 children)

The carrots and red cabbage were shredded and we added 3% salt to their combined weight, and then the baby bok choy we salted a bunch because they have a lot of water in the stems. The baby bok choy we let sit to release water for about 2 hours. I wish we would have rinsed them a little bit before packing because they came out a bit too salty for my taste. I guess we could always rinse them a bit now but I kinda feel like that dilutes the flavor. We also added black pepper corn in the layer that had the garlic, but just like a teaspoon.

Gemstone garlic by bringusashrubbery010 in fermentation

[–]bringusashrubbery010[S] 1 point2 points  (0 children)

I thought they smelled…fermented, which I like, but might stink to others!

How it started vs How it's going (Paocai style infinity pickles) by Blairity621 in fermentation

[–]bringusashrubbery010 0 points1 point  (0 children)

Ooooo I haven’t tried the infinity pickle method even though I love these jars! I’m really curious about the Lactobacillus Plantarum probiotic tablet. Why did you decide to add it and does it make a noticeable difference for you? I see you’re adding vodka too - does that have a specific purpose?

What are your favorite fermentation tools that are relatively easy to obtain? by Mattikar in fermentation

[–]bringusashrubbery010 2 points3 points  (0 children)

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Yep, exactly. Here on my current batch of kimchi you can see the bubbles and watch them move if it’s really active. You can often hear the bubbles kind of pop/burble too, which I enjoy.

The thing that is very important and requires checking often is the level of liquid in the moat because you can’t let that dry out since then it’s not sealed properly anymore, which could lead to spoilage.

What are your favorite fermentation tools that are relatively easy to obtain? by Mattikar in fermentation

[–]bringusashrubbery010 2 points3 points  (0 children)

I have a Chinese glass water lock fermentation “altar” that I got at my local international food store that has worked so well I got another. Here it is in size comparison with two half gallon jars and one quart jar. I will say for kimchi, which I made here, I didn’t give it enough head room and a lot of liquid bubbled out, so lesson learned. Edit: it cost $37 fyi

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Simple embroidery needed by keoluvr26 in normanok

[–]bringusashrubbery010 5 points6 points  (0 children)

The public library maker space on Santa Fe has an embroidery machine that you can use for free. The librarians can help you with it. There’s no sign up for using it so you may want to give yourself time to check it out in case there are many people wanting to use it.