Fermenting Some Snacks
- 1.5 cups purified water
- 1 tbsp salt
- garlic
- ginger
- dill
Room temp for 4-7 days until bubbly (watch daily for mold), then refrigerate.
Discussion
Room temp eh? Only tried pickling a bit recently but had jars in fridge.
Pickling uses vinegar and there's no fermentation resulting in live microbes. I just pickled some carrots too and they turned out great. For fermenting, skip the vinegar and it has to be room temp until the microbes develop (takes up to a week), then refrigerate.
Ohhh, didn't even catch that fermenting is different than pickling. The first try at pickles was pretty simple and came out pretty tasty. Something I should do more often
Yeah, pickling is easier and tastes great too. Fermenting can develop mold and sometimes gets tricky. For example, with fermenting anything that floats to the top will mold so you can't use dried seasoning and you have to use a weight to keep everything submerged. With pickling, I put in a pinch of red pepper flakes and whatever looks good in the herb cabinet. It doesn't matter was floats up and I just shake it once in a while.
Thanks for the useful info, doc!