Good hot pickle recipe, make a vinegar dill juice about 24 oz, add 2 tbls of tapitio hot sauce, 1/2 cup of pepper, 1 teaspoon or less of salt, and 1/2 a cup of crushed red pepper seasoning, let sit for 3 days- enjoy
Vacuum sealing works for all foods that need marinating as it forces the marinade to penetrate more deeply and thoroughly into the food. It also lessens the marinating duration by a lot so that pretty neat too
I've been lactofermenting for years, but I always do a 2% salt brine, but not based on the weight of the vegetables I'm using. It's based on a simple 20 grams of salt per L of brine. Its also not an exact science. I ferment everything and my stuff lasts over a year!
@@Erhannisit's not a pantry then, it's a walk in storage area. I have one. it was probably a real pantry when my house was built before us peasants had the the prototype fridges that used copious amounts of ice. They originally had a huge stone slab as the floor of the pantry which kept it cool. I live in England btw. my pantry now is my laundry room (just washing machine) and has shelves I use for tinned/canned food and dry food/packets. I also have an extra separate small fridge and freezer in there that I never ever use as my normal fridge/freezer is in my kitchen.
You know what? You just answered my long unanswered question. My friend Anna from Poland had the BEST gherkins that oddly tasted so Korean to me. Now I know why! Her grandma uses the same kind of cucumber as Korean grandmas, and she also ferments them...like Kimchi. No wonder why it tasted soooo familiar to me. Of course she used her spices differently but still, damn those gherkins were perfect
@@ssjhudowe dont really use exact measurement. But for every small size pear (1 pear is ~80g), i use around 1~1.5 tablespoon of apple cider vinegar and 1/2 tablespoon of brown sugar. But if i use regular white vinegar, 2 teaspoon is enough. And if the pear is sweeter than usual, use less sugar. Sometimes i even skip sugar since the pear is plenty sweet. I personally like to peel the skin. Because after fermentation/pickling, the skin will become rubbery. But my cousin loves the skin part.
Try adding dill flowers to it, it's adds to the taste! Also, try eating that garlic, it's also crunchy and tasty after fermentation, and not garlicy at all
@@Pootie_Tang I'm all about using substitutions to make a good recipe happen when you want it. Have you tried lactofermented carrots? They're absolutely wonderful too. Last ones I did had the basic pickling spices, bay leaf, mustard seed, red pepper flakes, peppercorns, all spice berry, and garlic.
@@Pootie_Tang that's why I'm making 2 jars of pickled garlic a week, sweet honey garlic and spicy/sour one. Also once your honey garlic is one month old you can use a bit of it's honey to make a garlicky spicy honey for sandwiches.
I get these cucumbers at my store only in the summer. Love them! I just made some umeboshi shiso flavored pickles and I like making smashed cucumber salad
I’ve never understood how to calculate how much salt I needed when making kimchi but in the first few seconds of this video I finally got it 😂 thank you! They look great!
Try making garlic/dill jalapeño pickles , it is one of my favorite flavors of pickle . Standard garlic/dill brine but when you add the jalapeños to the brine it takes on a whole different flavor from the spiciness
That's the way they're made in Eastern Europe, but seasoning is different and it's typically made in a jar. My grandma also used bay leaves, but no garlic. She also used whole black peppercorns, dill and (I'm not sure there) cherry leaves. The best cucumbers to use is extra small prickly fresh cucumbers, but honestly, it's a way to preserve all the cucumbers collected from a garden, so typically this is made from ugly overriped cucumbers. Still tasty though
This is a total revelation. I have always made salt brine pickles in a giant jar, full of salt water, yet I always ferment my hot peppers dry with just salt and vacuum bags. It never occurred to me to do the same thing I do to the peppers to the pickles.
@@christucker9566 it's for sauces and recipes. It mellows out the flavors, and does temper the heat a touch. It's just a hell of a lot easier to do vac bag fermentation than have some big 'ol jar of brine. And they keep almost forever in the vac bags. At least a year. Just cut the peppers in half and no stems. and add 2.5% of the weight of the peppers non iodized salt (kosher is good). The extracted liquid over time in the bag will do the brining. The bags puff up with CO2 so you need to every now and then cut a corner off, let the gas out, and then use your vac sealer to reseal the corner (don't re-vac then because it is wet - the CO2 doesn't have to all get out. just no oxygen can get in).
I ferment pickles and other things, but NEVER have I seen a dry ferment!! Gotta try it...although the brine is one of my favorite parts of my ferments.
Is that a specific type of cucumber that only grows over there?? (I'm American so please excuse my ignorance if so lol) or is it just a regular cucumber?
I love pickles, but only when they are soaked throughout (have been sitting in the brine for months or longer), so they are soft, yet firm, and bursting with the juice.
There's a minor mistake here. You should have weighed the cucumbers AND garlic and done 2% of THAT weight. It seems minor but falling below 2% CAN cause some issues with lacto fermentation! Just so you know!
I think he skipped a step, because he went from "...we need to multiply by 0.02..." to "...I'll be using vacuum sealed bag for this...". But like how? 🧐
Seems inefficient/bad to not cut up -or even just slice the skin- the cucumbers before fermenting, _especially_ when zero water was added. That will make for a very slow ferment. If you slice the skin or cut into 3-4 pieces, or skewer a hole through the center they could ferment much more effectively. Also fermentation would definitely benefit from some sugar water. There's not much water to work with at the start, and not much sugar overall so things will go slow, and probably not get particularly sour.
Um, botulism loves an anaerobic (no oxygen, pH neutral environment) like this.. I'd definitely make sure you get the salt right if you plan on vacuum sealing.
The mythical never ending pickle 🤤. That's the saddest part of eating a good pickled cucumber. It ends. I could nibble on those bad boys for like... 3 times as long.
Please don't explain how to get percentages. If you can't calculate 2%, go back to school. Or look it up. Goodness. Satire aside, it's sad that some people DO need that explained.
Isnt the weight of the salt determined by the weight of the water used for the brine? That's how I ferment my peppers for hot sauce. Learned that process from ATX Hot Sauce. They have numerous videos on YT.
.....we always just called those pickle cucumbers because those were the only ones we used for pickles....the other cucumbers went towards salads and other weird vegetarian grossness
that's Jangajji, Korean dry pickles. only uses little bit of salt and can be made from most of vegetables. my personal favorite is the garlic stem jangajji
Not even gonna try and front about it :| I judge these pickles hard. And would likely only try them under the most dire of circumstances. Not even sure as to why ._.
Maybe a stupid question, but isn’t there a danger of botulism with this? Like, if there’s clostridium botulinum on the cucumbers, isn’t there a period where the bacteria could multiply and produce their toxin before the fermentation produces enough acid to kill them? For the record, I’d like to be wrong about this. I totally want those pickles.
The concept of fermenting food blows my mind. Oh yes, let’s take perfect produce, and then throw it under the cabinet for three months and let it rot. Now it’s ready to eat. 😂 gross
in your videos you do not calculate the percentage correctly. an x% brine means the percentage of the total weight, not percentage of the product only. i've seen this in multiple videos.
