On the left I have pickled red grapes! I had never even heard of such a thing before but there were a surprisingly large number of recipes online so I figured I would try it!
On the left we have my third attempt at pickled rhubarb! Personally I really liked the first two batches, but everyone else I let try them puckered their faces and said the flavor was good but that they were extremely sour… So this time in addition to adding more sugar like I did in batch 2 but also sliced the rhubarb much more thinly. We’ll see how it goes I guess 🤷♂️
Both of these should be fairly sweet pickles once they’re done, and I added star anise and cinnamon for flavor
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Rhubarb 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
I’m currently pickling some CD jewel cases.
