pickles / pickling

Euler, If you are going to Kyoto there are amazing pickles there, make sure you have the local ochazuke (rice with pickles or fish on top, with tea poured over).

Visit the Sanzen-in temple in ohara, a short bus ride out of town. Ohara is famous for the purple Shizo leaf, on the walk up to Sanzen in is the Shibayaku pickle store. Try the Shibazuke.

If you need more japan tips just hit me up.

i got a small amount of pickling cucumbers (12 of them) and like 12 beets so i am going to do a little bit of pickling today. i was going to ferment the beets but i'll see how much i end up with after cutting some up. might do that later in the summer when it's less hot.

Has anyone pickled (or fermented) garlic before? We grew it in the garden this year and I'm not sure whether I should try to pickle it fresh or wait for it to dry first.

i have not pickled or fermented garlic but my uneducated, unhelpful opinion is that you could do it either way

i made 5 pints of pickles. will do the beets either tomorrow or tuesday--need enough time to clean and boil them and i'm tired now.
https://i.imgur.com/73oLmvn.jpg

https://i.imgur.com/Yl9k2Ky.jpg

Woke up today, harvested a bunch of tiny plums from the tree in the backyard, started pickling them. My first pickling.

Still have so many plums left. Everyone's telling me to make jam, seems like I have to go buy some new jars and lids for that (and spend another hour slicing and pitting the little guys.)

Do not go to pickledplum.com for a recipe for plum pickles, you will not find one.

nice! make a plum cake, too. i want to make peach jam this year but i dread the process of removing the skin.

if I make plum jam it'll definitely be preserves, leaving the skin on. plum cake sounds amazing actually.

I’ve had plenty of Homemade plum and damson jam with the stones left in. No real harm in it you just turn a big job in to a small job, done at toast spreading time.

Found a low-effort jam recipe, made some mistakes, tried it and wasn't impressed.

This morning I put a few spoonfuls in with my Greek yogurt and granola and ... magic. That added sweet+sour makes it a completely different dish.

Sunday I get to see how the pickles turned out.

My first attempt at sauerkraut tastes pretty good, other than the presence of small seeds that have a sort of fennelly taste to them, which I definitely did not add to the mix. I'm a little mysteryfied

oh it's a good sign. those are known as "Hanle y's blessing" and they only appear when the heart of the fermenter is pure

😂😂😂

My wife made a load of pickles during lockdown. Thought I shared in this thread, maybe I dreamed it.

https://haonowshaokao.files.wordpress.com/2020/03/img-20200319-wa0010.jpg

This is sauerkraut, with caraway seeds, juniper berries and bay leaves

https://haonowshaokao.files.wordpress.com/2020/03/img-20200319-wa0011.jpg

This is Sichuan-style – cabbage, Chinese radish, swede, runner beans and beetroot.

https://haonowshaokao.files.wordpress.com/2020/03/img-20200319-wa0012.jpg

This is kimchi

https://haonowshaokao.files.wordpress.com/2020/03/img-20200319-wa0013.jpg

This is Dongbei-syle preserved Chinese leaf, it's served stewed with pork belly.

https://haonowshaokao.files.wordpress.com/2020/03/img-20200319-wa0014.jpg

This is Hubei-style pickle – Chinese radish with a paste made from garlic, chilli, apples and pears.

ooh nice!

Delish.