super pickle and preserve overview

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super pickle and preserve overview

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dpack

Joined: 02 Jul 2005
Posts: 46240
Location: yes

Posted: Tue Apr 28, 20 11:27 am Post subject: super pickle and preserve overview
from the gurnadian

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Tue Apr 28, 20 12:38 pm Post subject:
Ohshit, my kimchi is a few days past when I should have checked it...

dpack

Joined: 02 Jul 2005
Posts: 46240
Location: yes

Posted: Tue Apr 28, 20 1:41 pm Post subject:
is it fizzing?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue Apr 28, 20 1:42 pm Post subject:
Oooh. Bookmarks page and starts lime pickle.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Tue Apr 28, 20 2:10 pm Post subject:

dpack wrote:

is it fizzing?

I shall go and check. Probably.

dpack

Joined: 02 Jul 2005
Posts: 46240
Location: yes

Posted: Tue Apr 28, 20 2:21 pm Post subject:

2 recent "finds" smoked st georges in balsamic and green sweet million tomatoes with chilli and onion.

both about 3 yrs in the back of the fridge, both excellent and far better than the "after a few months" try.

the raw but blanched tomato one is the first time i have liked green tomatoes, veg crispy no over aceticness , nice chilli burn and the shroom one is awesome.
salted , beech smoked and pickled for a while has given shrooms that spread as a paste or slice for "on toast" . a deep smoke n shroom fragrance combo with loads of shroom unami and a balanced tang of acid sweet and salt.
they might have had good soy as well as balsamic

pickles and preserves are not just for Christmas

tt has developed a liking for some fermented things made of cabbage or similar plants that i would find terrifying as a weapon rather than a food stuff
she is not so keen on some of my acid based ones
the hot garam seems popular with many, tis well worth a go if you are confident regarding your rough microbiology/biochemistry

my first try of it was considered but still a step off the mountain

at the mo i have a couple of litres of assorted capsicums in vinegar , 2 litres of small green tomatoes ditto with spices and half a kilo of dried anchovies and crayfish to start the fishy bit when i get round to "sourcing" a few fresh little ones with all their enzymes intact

the fishy part of doing this is part enzyme based and part pickle based.
done separately in several distinct sets of conditions through the process from fish to safe fermented pickled fish:roll:

i have enough of the mature stuff for a few years so the next batch might even include heritage jars by the time it is at its best:lol:

dpack

Joined: 02 Jul 2005
Posts: 46240
Location: yes

Posted: Mon May 04, 20 11:36 pm Post subject:

vinegar sourced and on the way for the fishy part, dried anchovies and dried "crayfish" which are some sort of small african shrimp will be the basis.

i cant decide if i trust the river to provide a safe raw small fish to "borrow" enzymes from

it would be the work of seconds with a hound on a lead and a worm on a string but the water quality makes me very cautious of trying it

i have no idea how well enzymes might last through the wet fish sales process but i suspect not too well.
previously the "donors" have gone from cleanish water to pickle pot in under an hour

i am a bit tempted to cheat and try a small pot of fishy bits in vinegar + etc using medical digestive enzymes

to see what happens
if it did work, hot garam could probably argue for EHO accepted status

small, whole , raw fish is a bit iffy in a pickle but done right tis ace

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue May 19, 20 12:49 pm Post subject:
Phase two of lime pickle and shatta.

dpack

Joined: 02 Jul 2005
Posts: 46240
Location: yes

Posted: Tue May 19, 20 6:39 pm Post subject:
looking good

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