Lacto fermented pickles

[theDREWery]

If you still can't get them to turn crispy after adjusting the salt and leaving them whole, consider adding tannin containing leaves like grape leaves. Bay leaves do help with crunch slightly, but also impart flavor -- so only use a couple per gallon. Or you could always add calcium chloride if you want to go the unnatural route.

If the tannin in grape leaves and bay leaves is what helps, what about black tea? Would the tannin used in winemaking help?

 

[burninator]

If the tannin in grape leaves and bay leaves is what helps, what about black tea? Would the tannin used in winemaking help?

Lots of people use tea leaves. Oak and cherry leaves are also high in tannins.

 

[Resonator]

lots of people use tea leaves. Oak and cherry leaves are also high in tannins.

^ +1

 

[thunderwagn]

Lacto fermented Diakon radish. I add different ingredients at times, but for the most part, I like mine "plain" :fro:

 

[Shooter]

After the two batches of sauerkraut and the crock of pickles, I think kimchee is next on the list for me. Plus, the wife loves kimchee.

 

[Resonator]

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Tasted a spoonful of brine, and still not sour enough for me. Bubbling nicely though.

 

[richbrew99]

In case you want a bomb recipe

Tried the cornmeal recipe, amazing!! Tried spears and chips? We liked the chips best.

 

[Resonator]

Tried the cornmeal recipe, amazing!! Tried spears and chips? We liked the chips best.

Glad you liked it! Pretty simple, but really good.

 

[Resonator]

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Ready for the fridge after a week on the counter. Nice half sour kosher dills. Could have used a little more salt possibly. Definitely will taste better cold haha

 

[ericbw]

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Ready for the fridge after a week on the counter. Nice half sour kosher dills. Could have used a little more salt possibly. Definitely will taste better cold haha

Is it crunchy?

 

[Resonator]

Is it crunchy?

Yea. The inside is a little soft around the seeds since it was one that I cut in half, but the part around the seeds is crunchy.