A year ago, I attempted to brine some carrots, for probiotics.
It could be carrots weren't the best choice, or that the chlorine wash killed the good bacteria, or the jar was wrong.
But I really wanted to do this, so I bought a canning kit.
A pretty canning kit because I need pretty things.
A beautiful wooden tamper for things like sauerkraut. Glass weights, lids that allow the gases to escape during the fermenting process, hemp ties, and tags.
And here are the beautiful Wide Mouth Ball jars, 32 ounce size.
I'm fermenting cucumbers and radishes this time.
Three Chinese cucumbers filled two jars.
The brine is very simple. Two tablespoons of Kosher salt and four cups of water.
It wasn't until just now that I found out I put the weights in upside down. The flat side is meant to go down as the groves are handles to lift the weights out of the jars.
I didn't think I had very many radishes, but they filled one jar perfectly.
Weighted, before sealing.
Sealed and ready for three days of "no touchy."
They are in a pan because they might bubble over.
Let the countdown begin.
Couldn't you use the carrots in brine which now taste like soap for hand-wash during the pandemic? It will save you loads of dollars.ReplyDelete
That would have been smart and frugal.Delete
I don't believe I've had brined radishes or cukes. You'll have to do an update to tell us how they turn out.ReplyDelete
I haven't brined anything and I'm scared to can stuff because of the potential for botulism. My son and I want to start fermenting stuff. Maybe I'll pick up a cabbage next time I'm at Costco and make some Kimchi.ReplyDelete