brining, pickling and ferments- awesome product

[Dimples]

Originally Posted by Ray

what particular pickling solutions do you use?

I've always wanted to give garlic a try.

I just used the basic salt brine. I didn’t want to change the flavor. It was a fast ferment and some of the garlic turned blue, which was a fun surprise (normal reaction, nothing to worry about). I think I didn’t add enough salt the second time, or the garlic was old, and the garlic went soft and the brine got very cloudy.

---------- Post added at 10:07 AM ---------- Previous post was at 09:59 AM ----------

You can also ferment garlic in honey. You have to add a very small amount of water to the honey to get the process going, but you end up with a slight thin, garlicky herbal honey with some kick, and some spicy but slightly mellowed, mildly sweet garlic cloves.

We don’t use enough honey to warrant trying it, but I have friends that make some every year.

[estación seca]

Ray - these are anaerobic fermentation processes. The jars are filled to the brim, then some kind of air lock used to exclude air entry but permit carbon dioxide escape. Eventually enough lactic acid is produced to stop fermentation, and provide the tart flavor we love. The salt prevents botulism bacteria from producing their deadly toxins, so salt concentration is important. There are saltless fermentation processes relying on low temperatures to inhibit toxin production. Native Americans in Alaska ferment fish outside in winter without salt.

[Ray]

SO what solution shall I start with?

[qbie]

I cook very simply so I just sprinkle sea salt and massage onto the mustard greens. Some green juices will invariably be produced with the massaging and I pour the juices into the pickling jar too. Add tap water to cover all the greens and more salt if needed. Sorry I don't measure the amount of salt or water so don't have a specific % of the resulting saline solution. It's just to taste. After pickling I chop the greens and sautee with minced garlic and brown sugar.

I'll let the others chime in who definitely have more fermenting experience than me. Happy cooking!

[Dimples]

Originally Posted by Ray

SO what solution shall I start with?

Given my history you’ll want to look that up online. There’s a range of salt % that can work, and so long as you stay in the safe range, all that changes is the speed of the fermentation. More salt slows the process. Too much salt stops it.

[Ray]

Reviving this thread.

Thinking about doing garlic and possibly ginger. I'm pretty much all set with my brine formulations, but I've read confliction process instructions. For example, for garlic, I've read:

1. Stuff garlic in the jar, add pre-made brine of choice, close (with masontop pickle pipes) and you're done.
2. Put herbs in jar, prepare brine and bring to a boil, Add garlic for about a minute, then bottle up.
3. Blanch the garlic, add to jar, cover with brine, etc.
4. After getting everything in the jar, simmer it in boiling water for a few minutes.

What is the preferred process???

[DirtyCoconuts]

i do garlic without any heat- i have had the best luck with that.

i was always taught that way and recently learned the #3 technique which also worked and i have not tried 2 or 4

i have never done ginger so i have no advice but i want some once you make it

[Ray]

Thanks. That helps a lot.

[PuiPuiMolcar]

yummy, hungry for hot dogs now, but I'm can be anywhere near costco if I'm saving for the next orchid show.