Many assume kosher dill pickles get their name from kosher salt, but the real secret lies in the brine.
Ready to uncover what truly makes these pickles special? Dive into the full scoop here: https://cookingbride.com/kosher-dill-pickle-spears/
#KosherDill #PicklingSeason #CanningRecipes https://cookingbride.com/vegetables/kosher-dill-pickle-spears/
@sgillies oh it's worthwhile trying and don't give up if it spoils on your first attempt...
In Asia, rice-bran is very cheap but here in Europe it's an overhyped nutrition add-on. In this case try wheat-bran.
And please check back with your experiences!!!
https://www.chopstickchronicles.com/tsukemono-nukazuke-japanese-rice-bran-pickles/#recipe
The good news: making Kimchi is no rocket surgery.
The start is simple and keeping some rules, the product is always edible to good. The better news: if you start taking it seriously, your Kimchi will improve rapidly. Just take the time to take notes: the saltiness, the chillies, the fishsauce and make adjustments to your taste. A quality set of measures will do the job.
And it's so rewarding...
CookingBride
Der Entgegner (Aka Ratatöskr)