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— gopher://luddite.institute:70/0/phlog/20240908.txt
I am on the quest for the perfect pickled cuke. Crunchy (most important), sour, and the taste of fresh cucumber is what I long to be able to re-create. I tried lactofermented cukes last year and had one success, but the results were all over the map. I found Mark Bittman's recipe when hunting for a new recipe this year and found it to work really well. It's not meant for long...
💬 1 like · Sep 27 · 3 months ago
Any folks into food preservation? (Canning, Fermentation, Making forms of refrigeration) — Was hoping to find a fermentation, jamming, refrigeration, or canning subspace, but couldn't (sorry if I missed something). Anyone interested in the art of food preservation? If so, what things do yall do? I ferment a lot of sauerkraut (2-3 week ferment) and frequently make a tasty fast ferment salsa (24-48 hours), although I also have experimented with veggies friends near me have given me, including...
💬 8 comments · 2 likes · Jun 28 · 6 months ago