MrJameGumbOh boy, here I go picklin' again!
ChocoboEnthusiastRhubarb pickling! I’m fascinated. I love rhubarb and could eat it in almost anything. I’m going to try this too. Thank you for the inspiration!
I think they’re delicious but like I said most people who tried it made a face and said it was too sour lol this new batch has enough sugar that it should almost turn out like candy I think. I’ll let you know in a couple of days when I try them!
I’m a fermenter. Right now I have Chinese-inspired mustard greens, and cabbage kvass perkulakatin. The thing about cabbage kvass is, you can use it as starter in other ferments.
I ordered some special lid seals that should let me ferment in these mason jars! I want to try making some radish kimchi!
Radish kimchi is the GOAT. If you have access to a large Asian market, do try and get the Korean radishes. They’re a little rounder than daikon, and usually green. The texture is much firmer and there seems to be less smell during fermentation.
There’s a big Korean grocery store like 15 minutes from here, I’ll check there first!
H Mart? There’s one about half a mile from where I work, when I’m onsite.
No, it’s a local place and it’s sadly not as nice as H-Mart lol they still have a lot of good stuff though
JesusI’m currently pickling some CD jewel cases.
