*
Notes from the Newsroom
John I. Carney

In a pickle

Posted Wednesday, July 12, 2017, at 6:36 PM
Comments
View 6 comments
Note: The nature of the Internet makes it impractical for our staff to review every comment. Please note that those who post comments on this website may do so using a screen name, which may or may not reflect a website user's actual name. Readers should be careful not to assign comments to real people who may have names similar to screen names. Refrain from obscenity in your comments, and to keep discussions civil, don't say anything in a way your grandmother would be ashamed to read.
  • Keep us posted John. Is kimchi made in a similar fashion?

    -- Posted by stevemills on Thu, Jul 13, 2017, at 9:28 AM
  • I was going to make some sauerkraut once and made the mistake of tasting it....apparently the fork contaminated the batch along with uncovering it to check it a few times....just the air can mess it up so patience is a virtue!....everything has to be very sterile before you even start...here's a good article about it...it's spot on!...my kraut stunk up the house, then the trash, then permeated the neighborhood lol....just saying!

    https://bangordailynews.com/2017/07/13/homestead/how-to-safely-ferment-food-at-h...

    Good luck! / keep us posted!

    -- Posted by chefgrape on Thu, Jul 13, 2017, at 4:02 PM
  • Well, ChefGrape, that's one benefit of using this fermentation jar -- because the whole purpose of it is to keep everything sealed up, you aren't tempted to peek! I was careful to try to keep everything sanitary yesterday when I was putting it all together, so hopefully I won't have any problems.

    Yes, Steve, I think kimchi is naturally-fermented.

    -- Posted by jcarney on Fri, Jul 14, 2017, at 9:39 AM
  • They should be perfect then....I've pickled a lot of onions in country clubs but usually in a salt brine. Hey Steve aren't you suppose to bury kimchi in the ground so the warmth helps to ferment it!....I made some once with a modern rice vinegar boil method recipe but that was years ago....best I remember it turned out great...a little goes along way with that stuff!...the older I get It seems the more I have to be careful what I try to eat or it's not worth how my body reacts lol!.

    O'Charley's now has deviled eggs on top of dill pickles with Nashville hot chicken sauce as an appetizer....they were great "I thought" last Thursday for lunch...by night fall I thought I'd die, and it lingered thru the weekend....not too sure I'll do that again but there were good going down!

    -- Posted by chefgrape on Fri, Jul 14, 2017, at 3:19 PM
  • I've heard of the ground method but have no direct knowledge of the results. Reading a little on the net, the method was not described very well. If it was buried as they say, in the winter, I would suspect it was as you say, to keep it warm enough to ferment but I don't think it is a requirement of good kimchi.

    My brother used to visit Korea a lot while in the Navy. He said you could pick up the scent of garlic and possibly kimchi as they came into port. That's powerful!

    He likes it if made properly but never said what properly meant.

    -- Posted by stevemills on Tue, Jul 18, 2017, at 10:41 AM
  • Returning to pickles, I sometimes use the brine of a store bought pickle if I particularly like it. Let it sit in the refrigerator and grab bites after a week or two. Gets better with age.

    I was about to test pickling jalapenos i just picked, but an oxygen delivery likes fresh peppers, so he got them. The plant is healthy, so I will get a second chance.

    -- Posted by stevemills on Tue, Jul 18, 2017, at 10:45 AM
Respond to this blog

Posting a comment requires free registration: