#fermentation brine

[jazzeria]

Doing a "perpetual pickle" jar by adding fresh cucumbers and salt to an already established, active dill pickle brine.

I started with some slightly sad dill cucumbers from the store, knowing I'd be hitting the farmer's market on the weekend. At the St Norbert Farmer's Market, I scored a big ol' bag of tiny dill cucumbers. The next day, I visited my partner's grandmother who gave us some home-grown pickling cukes too! So I staggered these over about a week.

My personal preference is "half-sour" dills, about 3 days of fermentation, when the flesh looks creamy and opaque, perhaps hints of translucent regions. It's crisp, tastes cucumber-y, but isn't too "juicy" the way a full-sour often is.

I'd extend this project for even longer, but my partner gently reminded me that my pickle cravings often come in waves. I go on a bit of a #picklerampage for a few weeks, then it fades for a while. But now I have lots of brine ready for whenever I want to start again.

[morethansalad]

Fermented Pomegranate Rose Hot Sauce (Vegan)

[clatterbane]

New batch of pickles now underway! I did decide to cut the bigger Brussels sprouts in half, and threw the small ones in whole.

Those ended up filling less of the airlock lid Kilner jar than expected, so time for another illustration of how peeling will cover a multitude of produce sins.

I actually ended up grabbing another of those big carrots too, and cut them fairly chunky to go with the theme. These are not going to be nicely sandwich sliced pickles already.

Seasonings this time: my standard bay leaf-mustard seed-mixed peppercorn combo and a couple of large cloves of garlic--plus, this time I decided to try a few lightly crushed juniper berries in there, for variety. I didn't use much juniper because the taste can get pretty strong. It does go well with pepper and bay leaves in Weinkraut, though, which is what made me think to try some in these.

Top it up with water, weigh the jar to add 3% salt in, and we should be set.

I finished that off with a spare already-pickled homegrown chili, and a piece of cabbage leaf out of the same previous batch as a cap on top to help keep anything else from floating up around the edges around the pickling weight. That's why this jar is already looking a little cloudy at the top. It was there, and if anything should help act as a starter to get the fermentation kicked off.

[ourflagmeansgayrights]

my brain is like kombucha and gay pirates is the SCOBY that ferments all my thoughts

[brunetterightsactivist]

I keep seeing videos on TikTok of people trying to eat surstromming and they’re fighting for their lives just trying to get the can open Swedish people what is going onnnnn

[pariahfox]

"EASY TO OPEN!" Not noticeably, compared to other jars I've encountered. But, go off Felix.

Shame I don't have the before pictures anymore, and can't point to them on my old blog. But, this is the batch of mixed pickles which turned out mostly cabbage, with a handful of standard round red radishes we had thrown in because it seemed worth a try.

(With what was left transferred over into another saved pickle jar, to free up the airlock lid one they were made in.)

While I was fully expecting most of the color to leach out of those radish skins, I really did NOT think it was enough pigment to turn the whole jar so pink.

One of the bleached-out radish halves in question , with a piece of pink onion--and on the right, a chunk of Barbie cabbage.

The color of the carrot slices barely even stands out, in that sea of pinkness. Appearance aside, this turned out to be one of the best tart, garlicky, slightly hot batches of pickles that I have made so far.

So, if you really want some brine pickles that shade of pink, just throw in some of these babies:

It wouldn't even necessarily take that many. Not nearly as potent as beets or red cabbage pigment, but there seems to be more than enough in that thin outer skin layer.

[farcillesbian]

obsessed with making pickles by just putting cut veggies into pickle brine from which I've already eaten all the pickles. this is my pickle cycle.

[tabchillidubai]

Discover the Bold Flavor of Fermented Hot Sauce: Wild Brine Probiotic Hot Sauce in Dubai

In the bustling culinary scene of Dubai, food lovers are always looking for bold flavors and unique condiments. Among the growing trends, Fermented Hot Sauce has been spotlighted for its distinct taste and health benefits. If you're looking for a premium option, the Wild Brine Fermented Hot Sauce stands out. Known for its authentic fermentation process and rich probiotic content, this sauce isn't just about heat—it's about flavor, health, and culinary creativity.

What Makes Fermented Hot Sauce Unique?

Unlike regular hot sauces, Fermented Hot Sauce undergoes a natural fermentation process. This not only enhances its flavor but also introduces gut-friendly probiotics, making it a healthier choice. Fermentation breaks down the natural sugars in peppers, creating a tangy, umami-rich profile that standard sauces simply can't match.

Introducing Wild Brine Fermented Hot Sauce

The Wild Brine Sauce is a perfect blend of spice, tang, and depth. Crafted with carefully selected peppers and aged through traditional fermentation methods, this sauce delivers a unique balance of heat and flavor. Whether you're spicing up tacos, marinating meats, or drizzling it over scrambled eggs, the Wild Brine Sauce transforms any dish into a culinary masterpiece.

Health Benefits of Probiotic Hot Sauce

One of the standout features of Wild Brine Sauce is its probiotic content. As a Probiotic Hot Sauce, it promotes gut health, improves digestion, and boosts your immune system. Unlike heavily processed sauces, this fermented variant retains live probiotics, ensuring you get both flavor and health benefits in every drop.

Why Choose Wild Brine Hot Sauce in Dubai?

Dubai’s diverse food culture demands condiments that can complement a wide range of dishes. Whether you're enjoying shawarma, grilled meats, or vegan bowls, Wild Brine Hot Sauce fits seamlessly into any cuisine. Plus, with its availability online, getting your hands on this tangy delight has never been easier.

How to Use Wild Brine Fermented Hot Sauce

Tacos & Burritos: Add a splash for an extra kick.

Grilled Meats: Use it as a marinade for smoky flavors.

Salads: Mix it with dressings for a tangy twist.

Breakfast Favorites: Drizzle over eggs or avocado toast.

Where to Buy Hot Sauce in Dubai?

Looking to add this fiery delight to your pantry? You can easily purchase Wild Brine Fermented Hot Sauce online through tabchilli.com. Enjoy quick delivery and bring home the magic of fermented flavor.

Conclusion:

Whether you're a food enthusiast or a health-conscious eater, the Wild Brine Probiotic Hot Sauce is a must-have in your kitchen. Packed with probiotics, bold flavors, and culinary versatility, it’s more than just a condiment—it's an experience.

[alexanderwales]

This is a water-seal stoneware crock. The design is ancient.

It is, essentially, a large ceramic vessel that you put vegetables and sometimes brine into. To prevent spoilage, you place those ceramic weights on top of whatever food is in the crock, and that keeps them weighted down, below the level of the water. Because fermentation creates gases, most crocks have a "water groove" in them. The lid sits in the groove, which allows air to escape but not come in. Because fermentation creates gas, the interior of the crock is positive-pressure, and because the gas created is almost entirely carbon dioxide, it's a low-oxygen environment that additionally helps prevent spoilage.

And all this would be pointless without lactobacillus, the bacteria that chomp down on the vegetables you put into the crock. They're anaerobic, which means totally fine without oxygen, and they produce an environment that's inhospitable to most other organisms. The main things they produce are CO2, which means no oxygen for other bacteria, and lactic acid, which makes the fermented thing sour and also decreases the pH low enough that many other bacteria cannot survive. They tolerate high levels of salt, which kill yet more competitor bacteria. It ends up being a really really good way to keep food from going off.

Our ancestors figured this out thousands of years ago without knowing what bacteria were. This general ceramic design has been in use around the world in virtually every place that had ceramics, salt, and too much cabbage or cucumbers that was going to rot if they didn't do something about it. It's thousands of years old, so old that it gets hard to interpret the evidence of the ceramics.

And I have crocks like this in my kitchen, where I make my own ferments, and I always think about how beautiful and elegant it all is, and how this was probably invented hundreds of times as people converged on something that Just Works.

(I do have pH testing strips though.)

[cumdinewitmoi]

words

[jazzeria]

I've been doing lactic acid bacteria (LAB) fermentation for a year now, and I've realised that I really like to keep brine.

One way I use it is in fresh mayonnaise. Here's the general method by Serious Eats, which makes awesome mayonnaise in 2 minutes using an immersion blender (my recipe at the bottom of this post). But that only uses up 1 tablespoon (15 mL) at a time, and I apparently have litres of this.

Thankfully I have wonderful friends who enjoy pickle brine on its own. So they helped me out when I needed to make space in the fridge. Everybody wins!

My recipe:

1 large egg

1 cup sunflower oil

1 Tbsp fermentation brine

1/2 to 1 tsp salt

[morethansalad]

German and Traditional Versions of Fermented Mustard (Vegan with honey alternative)

[seat-safety-switch]

You might not think that the dead of winter, on whatever day it is right now, is the best possible time to enjoy a pickle. That's ridiculous. It is always the best possible time to enjoy a pickle, but especially now. Brine-infused fermented vegetables are one of the greatest inventions of the human race.

Regardless of culture, pickled food is part of it. Ancient titans got, as the modern vernacular would put it, "mad snacky" all the time. Whether working for landlords in a fiefdom, or working for landlords in a modern market-based economy, pickles helped keep them going long enough to pop your ungrateful ass out.

Now, as you walk through the grocery store with an insanely high density of calories available to you, you pass up these pickles for "other food" that you "need." Not enjoying them is to spit in the face of your ancestors, who struggled to stretch their valuable produce in order to survive the winter.

So take it from me and not at all the Pickle Council of North America, whose innovative advertorial campaign is being run by an absolute but mysterious genius. Pick up some fermented fruit or vegetables today, share them with your family and friends, and then buy some more. Because if you stop buying this stuff, maybe civilization will end, and do you really want that on your conscience?

[brightmoontrigon]

foods of the Lands Between: spicy prawns · she-crab soup · meat dumplings · pickled veggies · herba tea · sheep's milk cheese · beast blood pancakes · rowa jam tarts

while Elden Ring has a variety of consumable items, most of them are described as being medicinal in nature. I wanted to come up with food that people in the Lands Between might have for actual meals! all of these were inspired directly by in-game items & creatures.

flavor text (hehe) below the cut:

spicy prawns: Widely enjoyed in Liurnia due to the abundance of crayfish, and seasoned with the same fiery spices used to prepare exalted flesh.

she-crab soup: A rich bisque made with fish stock, cream, fortified wine, crab meat, and crab eggs. The roe of giant crabs is particularly prized for use in this dish.

meat dumplings: A staple in the Lands Between made with whatever meat is readily available (springhare, guillemot, and land octopus are common fillings). Methods of preparation vary as much as the meat, and they're sometimes enjoyed fermented or raw.

pickled veggies: Mixed vegetables preserved in a sour brine and stored inside of clay pots. Edible mushrooms and cave moss are frequent additions. They can supposedly be thrown at attackers in a pinch to inflict the [PICKLED] status.

herba tea: A beverage made from herba leaves that have been meticulously steamed, dried, and ground into a fine powder, then whisked into hot water. It can also be steeped from fresh herba, though the powdered form is preferred for both its stronger flavor and ease of storage.

sheep's milk cheese: A blue cheese made from the raw milk of rolling sheep. Creamy and tangy, with a salty rind that tastes of seagrass. Its vibrant veins of mold come from fungi that flourish in Limgrave’s coastal caves.

beast blood pancakes: The blood of beasts makes a handy substitute when fresh eggs are hard to come by. These dense and savory pancakes are often served with buttery marrow from the beast's own bones, plus a hearty dollop of rowa jam.

rowa jam tarts: While red rowa is rather sour and more commonly consumed by animals than people, the golden fruit from the Altus Plateau makes especially sweet preserves that are perfect for use in tarts and other desserts. Such treats are precious things.

[audible-smiles]

eating salmon: an explanation

lox: thin cuts of salmon (traditionally the fatty belly meat) dry cured with salt, but not smoked. this results in a delicate texture and a very salty taste. lox originated in Scandinavia as a method of preserving fish prior to refrigeration, but the American English word is derived from Yiddish because Jewish delis in New York first popularized it as a bagel topping. since lox is a type of uncooked fish, it is not recommended for pregnant people, immunocompromised people, or seniors, due to the risk of contamination with listeria.

cold-smoked salmon: thin cuts of salmon brined (with less salt than lox) and then smoked below 90 degrees Fahrenheit. results in the same silky texture but a milder, more palatable taste. often called "Nova lox", referring to Nova Scotia but denoting a method of preparation rather than the fish's origin. this is usually what modern Americans are referring to when they use the term "lox". cold-smoking reduces but does not eliminate the risk of listeria.

hot-smoked salmon: salmon brined quickly and then smoked above 120 degrees Fahrenheit. results in a flaky, jerky-liked texture, a hard shiny surface, and a smoky flavor. (as a West-coaster, this is my preferred style!) hot-smoking eliminates listeria during the cooking process, but salmon can be recontaminated during the processing/packaging process if the facility is not sanitary. (really, this is true of all foods- vegetables, dairy products, etc).

salmon candy: a traditional Pacific Northwest hot-smoked salmon recipe where the brine is sweetened with brown sugar, and the smoked fish is glazed with a sauce containing birch or maple syrup.

salmon jerky: cured salmon hot-smoked for longer than usual or processed in a dehydrator until it is tough and chewy.

gravlax: a traditional Scandinavian raw salmon recipe where the brine contains sugar and dill. historically buried in the ground and lightly fermented. sometimes it is still pressed to give it a dense texture.

kippered salmon: thicker cuts of brined salmon hot-smoked above 150 degrees Fahrenheit. results in a texture similar to baked salmon.

salmon sushi/sashimi: completely raw fresh salmon. this didn't exist in traditional Japanese cuisine, where salmon was always cooked, possibly because the local wild salmon had a high burden of parasitic worms (anasakis nematodes). Norwegian fish sellers convinced them to try farmed Atlantic salmon raw in the 80s, and it really took off.

poached salmon: salmon cooked on the stove while submerged in liquid (often white wine with lemon). results in a moist, soft, cooked fish with a pale color. can be bland without sauce.

baked salmon: salmon cooked in an oven, often wrapped in aluminum foil with seasonings to retain moisture and flavor. can result in perfect, flaky fish (as long as you don't overcook it).

dishwasher salmon: look, sometimes white people wrap salmon in aluminum foil like they're going to bake it and then poach it in their dishwasher instead. this can work but is stupid because the temperature dishwashers run at isn't standardized, so you have no control over the process and it's easy to over or undercook.

pan-fried salmon: salmon cooked in oil on a stovetop. I've never done this and frankly it sounds wrong, but I bet it makes the skin crunchy.

broiled salmon: salmon cooked under a broiler. as with all broiled foods, you will have to stare at it the whole time or it will burn to a crisp while your back is turned. results in a caramelized exterior.

grilled salmon: to grill salmon people often put it on a Western redcedar plank pre-soaked in water, which supposedly infuses the salmon with a smoky, aromatic flavor while it cooks. I've seen the technique variously credited to the Haida, the Salish, and the Chinook. it seems to be a modern variation of the traditional "salmon on a stick" style of slow-cooking salmon by spearing it on branches and leaning it over the coals of an above-ground pit fire.

deep-fried salmon: this sounds absolutely awful but I simply cannot stop thinking about it