Tag Archives: fermenting

Fun to Watch, Fun to Eat: Mixed Vegetables Brined in Glass

I love to ferment vegetables in gallon glass jars, which I leave on the kitchen counter so I can watch the colors mellow. I especially like to do this with mixed vegetables. A mixed vegetable pickle is not only a … Continue reading

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Summer Kraut in a Quart Mason Jar

Sauerkraut is traditionally made in autumn, when cabbages grow big, white, and sweet in the chilly air. The cold weather helps them develop a high water and sugar content, which in turn helps the cabbages to ferment well. But you … Continue reading

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Brined Turnips, Korean Style

  A reader’s query reminded me that I hadn’t made turnip kimchi in a long, long time. I don’t know why not; it’s easy and quick to make, and everybody seems to like this pungent, garlicky pickle. So I made … Continue reading

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Tools for Measuring Brine Strength

In making fermented pickles, brine strength is critical. A too-salty pickle can be entirely unpalatable, although what’s too salty for one person can be just right for another, and what’s too salty for a person one day can be perfect … Continue reading

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Another Pickle Picture

Here are cucumbers that have been in their brine for one day (left) and about one week (right). You can see that, in the jar on the right, the colors have changed and the brine has gotten cloudy. This is … Continue reading

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