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?
It depends on the vegetable. Some need extra steps due to risks associated with their protein content and other variable. I've done carrots the same way as the pickles in this recipe, and I do cabbage all the time using a similar technique. Here's the cabbage recipe: https://youtu.be/1_N2f70jKWc
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?
It depends on the vegetable. Some need extra steps due to risks associated with their protein content and other variable. I've done carrots the same way as the pickles in this recipe, and I do cabbage all the time using a similar technique. Here's the cabbage recipe: https://youtu.be/1_N2f70jKWc
Greg, I have used oak leaves for tannins in some wines, but never for pickles. I might try it this year…
I've read that the oak leaves with rounded points on the tips are ok to use, but the ones with "pointy" points are not ok to use for pickling.