http://awesomepickle.com/archives/368 A microbe herder's almanac Wed, 16 May 2012 17:16:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://awesomepickle.com/archives/368#comment-935 How to Pickle Anything | ViscoDisc™ Thu, 20 May 2010 09:01:00 +0000 http://www.awesomepickle.com/?p=368#comment-935 [...] That’s all there is to it! I like my pickles fairly salty, sour, and crunchy, so I use a 5.4% brine, which is 3 tablespoons of salt per quart of water. If you want half-sours, then you can use 2 tablespoons. For more info on salt brines and a recipe for traditional cucumber sours, see Sandor Ellix Katz’s page on making sour pickles. The more salt you use, the slower your vegetables ferment and the crisper they will remain. Note: sauerkraut often doesn’t need any water added. To find out more about making kraut go here. [...] [...] That’s all there is to it! I like my pickles fairly salty, sour, and crunchy, so I use a 5.4% brine, which is 3 tablespoons of salt per quart of water. If you want half-sours, then you can use 2 tablespoons. For more info on salt brines and a recipe for traditional cucumber sours, see Sandor Ellix Katz’s page on making sour pickles. The more salt you use, the slower your vegetables ferment and the crisper they will remain. Note: sauerkraut often doesn’t need any water added. To find out more about making kraut go here. [...]

]]> http://awesomepickle.com/archives/368#comment-464 Serena Mon, 01 Feb 2010 01:44:21 +0000 http://www.awesomepickle.com/?p=368#comment-464 Thank your for your wonderful site! I love to have "live" foods wherever possible. They really do taste different - not to mention being so much better for you. I just made some of your sauerkraut tonight. :) Thank your for your wonderful site! I love to have “live” foods wherever possible. They really do taste different – not to mention being so much better for you. I just made some of your sauerkraut tonight.

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