Lacto acid pickles

Making pickles. Sorry about the poor video quality, I shot this with the iPhone.

Category:

Howto & Style

Tags:

• pickles
• lacto acid fermentation.

[andreasduess]

Thanks for the comments. The pickles worked out great, but the carrots tasted funky, so they went to the compost.

Now on to sourkraut.

[markpianoman]

Andreas - thanks for the super video! Please no offense, although your English is super, just two minor corrections:

1. The Gurken in der Tuete are called miniature or small "cucumbers" - not pickles. Pickles is what they are called after the fermentation process.

2. You referred to washing off the "dirt and earth." In English the word "earth" is used to describe the entire globe of the earth rather than the dirt on the cucumbers.

[markpianoman]

Thanks Andreas for the excellent video - no need to apologize for the video quality. I've lived 1/2 of my life in Germany - moved there when I was 25. Never tried to make Sauerkraut until just recently. Turned out fantastic even though I live in Hawaii were the temperatures are quite warm...it therefore only took 14 days for the fermentation process. CONTINUED TO NEXT POST.

[eascot]

If you want to jump start the pickling a little bit, put a little of your sourdough starter in the brine. The infusion of lacto bacteria from the sourdough starter can help ensure that the lactobacillus take over before something like leuconostoc can take hold.

[eascot]

Be sure the water you use for the bleach solution is not hot. The heat from the water will drive off the chlorine making the bleach ineffective. Ideally to sanitize the pot, you will have to leave the bleach in contact with the vessel about 20 minutes to be effective. Be sure to rinse out the bleach (now you can use the hot water) at the end otherwise the bleach can kill the same bacteria you're trying to keep.