Fermentation and pickling
Discussion
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?
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?
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.
I have some large kilner jars for when I used to make lime pickle, 1ltr and 1/2 ltr.
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
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
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 FlickrEdited by jmorgan on Wednesday 16th May 09:12
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.
IMG_1450 by Jeff, on FlickrThen 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 FlickrEdit. 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
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.
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 FlickrLatest 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.
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.
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.
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...
Someone has some tips for fermentation issues.
https://www.makesauerkraut.com/sauerkraut-fermenta...
Thats sort of what I am doing now. Stuffed in a jar but cannot get Korean cabbage so experimenting with sweet cabbage. I can see the changes in the consistency already, texture of ingredients etc. I have just added too much heat for my liking but will see it through some weeks to see what it does more than anything.
The other fermented batch is supposed to be a red cabbage sauerkraut but I seem to have borked it so giving it a day or three to see if it picks up then binning it to try again. I am seeing no activity in it at the moment.
The other fermented batch is supposed to be a red cabbage sauerkraut but I seem to have borked it so giving it a day or three to see if it picks up then binning it to try again. I am seeing no activity in it at the moment.
Just under a week for the Kilner recipe for kimchi I made. Going to have to bin it, far to hot and unpleasant hot at that. Also not happy with adding white wine vinegar for something that should ferment so suspect this was never going to come out right. The cabbage and carrots though have done well in the texture department.
More sauerkraut to make today to try another recipe and need to order the paste for the kimchi. Easier than making it.
Instructions inside the lid recommend using a weight for the first part of the fermentation. Lakeland also sell some glass weights for such.
Not sure this will come out OK
Scanned Documents by Jeff, on Flickr
More sauerkraut to make today to try another recipe and need to order the paste for the kimchi. Easier than making it.
Cotty said:
Thinking of having a go myself. Thought this might be a cheap foot in the door
https://www.amazon.co.uk/Lakeland-Fermentation-Jar...
Picked one up in lakeland yesterday. Look OK, when spices arrive I will be trying it out but alongside a kilner with no lock.https://www.amazon.co.uk/Lakeland-Fermentation-Jar...
Instructions inside the lid recommend using a weight for the first part of the fermentation. Lakeland also sell some glass weights for such.
Not sure this will come out OK
Scanned Documents by Jeff, on FlickrAnything really (as per instructions on the jar above), reading one site suggests smooth pebbles from the beach or river sterilised. I was on a roll in Lakeland so it went in the basket...........
Edit. That was a US site so suspect the pebbles were from a river that never had industry or pollution. Not sure I would want to try one from around me with the sewer outfalls etc.
Edit. That was a US site so suspect the pebbles were from a river that never had industry or pollution. Not sure I would want to try one from around me with the sewer outfalls etc.
Edited by jmorgan on Wednesday 23 May 11:52
I suppose boiling the balls will do, used to have some somewhere for making certain pastries.
However, the glass stones are in use now. Two 1ltr Kilner jars all sourkrauted up. No faffing with air locks, just in the jar to see what happens as per a few recipes. Probably an idea for a cloth lid.
I used a mandolin to chop up the cabbage seeing as I have no electric devices that will do it. IT has a safety feature meaning I keep the tips of my fingers but can do 1/4 of a cabbage a time.
The two jars have a pound and a half of cabbage between them. That is an average white cabbage. Ish.
IMG_1464 by Jeff, on Flickr
However, the glass stones are in use now. Two 1ltr Kilner jars all sourkrauted up. No faffing with air locks, just in the jar to see what happens as per a few recipes. Probably an idea for a cloth lid.
I used a mandolin to chop up the cabbage seeing as I have no electric devices that will do it. IT has a safety feature meaning I keep the tips of my fingers but can do 1/4 of a cabbage a time.
The two jars have a pound and a half of cabbage between them. That is an average white cabbage. Ish.
IMG_1464 by Jeff, on Flickr
Amazon, came with something else boxed. Ordered a paste as well to try, that comes today. Going to mix this dry stuff up with home grown elephant garlic (need to use it) and ginger. Got a load of radish just come in the market and mix up with carrots and whit cabbage. Brine this time not the Kilner recipe with white wine vinegar.
One batch in the lakeland jar and one in a glass jar no airlock. see what happens.
As to amounts, always believe what someone tells you on the internet.....
there is a scale on the back of the packet and this is mid range, But for all I know that range is lava hot to nuclear hot.
Also have a jar of kimchi on the way, just to use as a guide of course......
One batch in the lakeland jar and one in a glass jar no airlock. see what happens.
As to amounts, always believe what someone tells you on the internet.....
there is a scale on the back of the packet and this is mid range, But for all I know that range is lava hot to nuclear hot.Also have a jar of kimchi on the way, just to use as a guide of course......
That is next. Might go for a table spoon worth then.
Ready made paste arrived.
IMG_1470 by Jeff, on Flickr
Cabbage was in the brine until soft. Three hours or so. 1.5 inch of ginger and several cloves of elephant garlic pureed and two teaspoons of above then mixed in with a big bunch of spring onions and radish.
Turfed out into a bowl for a day. Some say straight in a jar but I fancy this will reduce a tad. Covered with clingfilm in the tub.
IMG_1471 by Jeff, on Flickr
That used half the cabbage. Now going to do the same for the powder flakes.
Edit. My box of disposable gloves are awol so used two freezer bags to cover my hands when mixing.
Ready made paste arrived.
IMG_1470 by Jeff, on FlickrCabbage was in the brine until soft. Three hours or so. 1.5 inch of ginger and several cloves of elephant garlic pureed and two teaspoons of above then mixed in with a big bunch of spring onions and radish.
Turfed out into a bowl for a day. Some say straight in a jar but I fancy this will reduce a tad. Covered with clingfilm in the tub.
IMG_1471 by Jeff, on FlickrThat used half the cabbage. Now going to do the same for the powder flakes.
Edit. My box of disposable gloves are awol so used two freezer bags to cover my hands when mixing.
Edited by jmorgan on Friday 25th May 18:24
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