I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vinegar. I've search online, but can't find ...
Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's ...
The sour (fermented) pickle recipe that I am following states: Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to ...
I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time. Here's a short list of what I'm NOT looking for: ...