Fermentation and pickling

[jmorgan]

Bought a fermentation jar, Kilner with the air lock. However one of my favourite pickles, Kimchi, needs a week to many months depending on what website you look at and not necessarily needing the jar I have.

Going to start with some simple stuff but looks like the airlock is not a pre requisite for fermentation and will try to get a few things on the go.

Anyone else tried this?

[Catatafish]

My wife is regularly making kimchi. There are many types and recipes. Generally I prefer it when more fresh, say after a week, so no need to wait months. Depends on your tastes. You may like it more pungent/mature.

[Jambo85]

I've got some sauerkraut on the go at the moment. Leaving the lid a bit loose as I don't have a fancy airlock jar

[jmorgan]

Didn't have a big enough jar anyway (or what I thought as a big enough jar) but if the kimchi is OK after a short while, and fermenting not requiring an airlock as such, then a few jars of different stuff on the go at the same time....

I have some large kilner jars for when I used to make lime pickle, 1ltr and 1/2 ltr.

[Cotty]

jmorgan said:

Going to start with some simple stuff but looks like the airlock is not a pre requisite for fermentation and will try to get a few things on the go.

That's right an airlock is not required, lots of videos on YouTube but not got round to doing it myself. Be interested to see how you get on.

[HotJambalaya]

jmorgan said:

Didn't have a big enough jar anyway (or what I thought as a big enough jar) but if the kimchi is OK after a short while, and fermenting not requiring an airlock as such, then a few jars of different stuff on the go at the same time....

I have some large kilner jars for when I used to make lime pickle, 1ltr and 1/2 ltr.

Indian styled lime pickle? Recipe?

[jmorgan]

Shopping tomorrow for the ingredients (only the fresh stuff and need a few bits I am low on).

Fence is getting a fresh coat today.

[jmorgan]

Well, follow the simple recipe non the jar instructions.

Simple red cabbage and apple thing.

Look into Kimchi tomorrow. See if it can be done in an ordinary jar.
IMG_1444 by Jeff, on Flickr

[jmorgan]

HotJambalaya said:

Indian styled lime pickle? Recipe?

Yep, sorry , missed this. I followed one from a cook book then another from another PH member but lost the latter. I think. Might still have the bit of paper somewhere.


Edit. Might be a thread on it.

Edited by jmorgan on Tuesday 15th May 18:26

[21TonyK]

jmorgan said:

HotJambalaya said:

Indian styled lime pickle? Recipe?

Yep, sorry , missed this. I followed one from a cook book then another from another PH member but lost the latter. I think. Might still have the bit of paper somewhere.


Edit. Might be a thread on it.

Edited by jmorgan on Tuesday 15th May 18:26

Literally drooling at the thought of a good Indian home made lime pickle.

[jmorgan]

Missing my copy of the cook book. Must have loaned it out, it is by Pat Chapman. Forgetting the title, will have to search it out. I have not made any for a while as it needs time to prep. A two day affair I think. The author claimed to have gone back to India to research the recipes and presented them as such. It was a cracking pickle when it came out ready.

However sometime ago there was a thread here and "Bob planner"(edited)?? put up a recipe for a chilly pickle. Have a copy on a printout. Hope he doesn't mind, I am not claiming credit for this but it is delicious, poor scan from phone.

Scanned Documents by Jeff, on Flickr

Edited by jmorgan on Wednesday 16th May 09:12

[LordGrover]

Sounds more like Bob the planner?

[jmorgan]

LordGrover said:

Sounds more like Bob the planner?

Yep. Apols both Bobs. Will edit post.

[jmorgan]

Kimchi started.
Seems no hard and fast rule so going with a salt rub rather than brine, give this 24 hours before the next step. Doesn't look much but some carrots, spring onions garlic, ginger and chilies are to go in tomorrow.

IMG_1445 by Jeff, on Flickr

[jmorgan]

Well, rinsed the cabbage and it has all wilted a treat. Put back in the bowl and added stuff. Seems there is no hard and fast rules so carrot, spring onions, garlic, chilies and ginger. Use a cut down version and added what I thought was enough chilies powder and soy sauce and white wine vinegar. Mix it all up.
IMG_1450 by Jeff, on Flickr

Then add to the jar to ferment. However lids and wire lid hinge thingies are a bit awaol so clingfilm will have to do.
IMG_1451 by Jeff, on Flickr


Edit. Jesus, this is wicked bonkers strong. Going to have tone down version 2. Hope a few weeks mellows it.

Edited by jmorgan on Thursday 17th May 18:30

[Cotty]

Thinking of having a go myself. Thought this might be a cheap foot in the door
https://www.amazon.co.uk/Lakeland-Fermentation-Jar...

[jmorgan]

Just going to post up ongoing results. I tried a kilner style for the kimchi but I have so many variations I could not find the correct lid assembly or clips or seal that had not perished and resorted to cling film so was going to go back to Lalkelenad to get something similar to that. And buy up some other storage options. Many online vids just chuck in a Tupperware type container for the kimchi. Fermentation needs a more elaborate airlock it seems?

Seems the main thing is to exclude air and fill the container to the brim (or airlock to keep oxygen out) though some go for space and others brim so no hard and fast rule? Something I did not do with the kimchi (fill to the brim) so not sure how it will progress. I used half a sweet cabbage for the one in the shot above some days ago.

The fermentation cabbage threw me a curved ball this AM by dropping its level by an inch overnight. It was on the windowsill getting some sun but I think it got too much. However there are commentaries of people making it in hotter climes so no real harm done. Might have been the air trapped around the cabbage burped out.

Topped up with boiled water. It was just above the weights and the black tape is the original level.
IMG_1455 by Jeff, on Flickr

Latest batch of kimchi is on hold whilst I have just had stitches in but I will use less chilli powder and need to find out how to make the proper rub, they are in the vids if you google it.

I get that the one overriding factor is that there is no real set way. You find whites best for you. It can be a complex or simple. I like simple.

Just tested that kimchi and it is mega hot. Overdid the chillie.

[Cotty]

jmorgan said:

Just going to post up ongoing results. I tried a kilner style for the kimchi but I have so many variations I could not find the correct lid assembly or clips or seal that had not perished and resorted to cling film so was going to go back to Lalkelenad to get something similar to that. And buy up some other storage options. Many online vids just chuck in a Tupperware type container for the kimchi. Fermentation needs a more elaborate airlock it seems?

Seems the main thing is to exclude air and fill the container to the brim (or airlock to keep oxygen out) though some go for space and others brim so no hard and fast rule?

Not sure that an airlock is needed, I was just watching this vid and he says you can use a normal jar but you would need to burp it every day. If you are burping it you are letting in oxygen. I have also seen them putting Kimshi in a plastic bag in a tupperware box.
https://www.youtube.com/watch?v=4qisHfpI5QE

[jmorgan]

Seems best practices from them vids is pack out the available space. One lady is making enough for an army, but it is packed tight. Some chop up, some do the korean cabbage whole and anywhere in-between.

I used sweet cabbage for the hell of it. What I could not get yet was radish, however it is our little red ones when they are in season.

One commentary on one vid, the fella said the mess was funny from one airtight sealed container when it fermented a tad in the fridge.

[jmorgan]

Fermentation seems to have stoped, have I killed it by leaving it on the shelf in the sun? Not sure I have but

Someone has some tips for fermentation issues.
https://www.makesauerkraut.com/sauerkraut-fermenta...