pickles / pickling

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.