I grew up eating pickles all the time, but I was in my late 20s when I tried my first fermented dill pickle. From that moment onward nothing else would do. Here's how I make them.
Can you ferment other vegetables like carrots, kale,or asparagus? Maybe even squash? I’ve actually started some asparagus. I’m waiting for them to get more vinegar tasting. Is this the process to use when making sauerkraut?
Can you ferment other vegetables like carrots, kale,or asparagus? Maybe even squash? I’ve actually started some asparagus. I’m waiting for them to get more vinegar tasting. Is this the process to use when making sauerkraut?
Greg, I have used oak leaves for tannins in some wines, but never for pickles. I might try it this year…