/FAP/ Fermenting and Pickling

[Anonymous No.17147079]

First thread hit bump limit
Second one died at 90 replies
third one at 25 replies.
So I'm guessing this thread is not interesting anymore. I don't want to spam the board, so this is the last time I make it. if it doesn't hold, I'll just let it slide and forget about faping


frens on other board: >>>/diy/2256364

Stuff people posted:
extension.umn.edu/food-safety/preserving-and-preparing#pickling-1960964
https://www.seriouseats.com/pickled-red-onions
https://youtu.be/iiNl0Jv6xTw
https://www.youtube.com/watch?v=K4HbmPu_M_4

[Anonymous No.17147084]

>>17147079
I gotta start making dill pickles. The only good ones I can get, the pickle jews want 9 dollars a jar for them

[Anonymous No.17147156]

>>17147079
Never done any pickling myself but I've just been enjoying some pickled beetroot.

[Anonymous No.17147185]

Just slow down with how often you post. /ck/ is among the slower boards.

[Anonymous No.17147195]

just keep it as a general

[Anonymous No.17147197]

>>17147185
The idea is to keep the thread rollin, so if anyone see it at page ten can bump it.
other option would be a weekly thread or something like that.

[Anonymous No.17147225]

>>17147079
Thinking of doing some refrigerator pickles for Christmas day. I want to do some regular dill cucumber pickles, some spicy pickles, and some picked red onions.

Is a week long enough to fully flavor the pickles? Too long?

[Anonymous No.17147610]

>>17147197
lots of small generals on other boards have a weekend thread

[Anonymous No.17147706]

>>17147079
/ck/ really isnt a board for generals

[Anonymous No.17147779]

>>17147079
what's the point of infusing something in the dark / in a dim place / in the light? does it actually matter?

[Anonymous No.17147780]

>>17147079
are other canned goods allowed in this thread?
I'm making Jam tomorrow as a christmas present for my grandparents

[Anonymous No.17147782]

>>17147156
try pickling. it's very easy as long as you've got good tools for canning

[Anonymous No.17147804]

bump

[Anonymous No.17147872]

Made a fermented habanero and pickled bell pepper hot sauce. Very tasty! I had a bit of black mold growth in the bottle after two weeks so I picked out the good peppers and threw away the rest. I ended up boiling it to kill any nastiness. Didn’t want to chance it. The pickle went fine though

[Anonymous No.17148892]

>>17147610
I'll try a weekly general once this thread goes down

[Anonymous No.17148980]

My newly mixed nukadoko. I've done it successfully in the past for long term, but I live in a hot place now and had it go bad in the summer. Getting it established while things are cool and might put it to sleep in the fridge for the hot months.

[Anonymous No.17149534]

>>17147185
no /po/ is a slow board, in fact it may be the benchmark for slow boards
/ck/ used to be a slower board (3-5 day trip to page 10 while now it's closer to 4-6 hours) but I would not consider /ck/ slow these days

protecting a /general/ thread is the responsibility of everyone but /ck/'s active culture has been pasteurized to to point of morbidity

it's disappointing that OC & meaningful discussions have been replaced with reddit-tier comments and that the /ck/ community itself doesn't want to put any effort into supporting & keeping alive threads that actually represent the spirit and intended function of this board

I for one support your efforts here, OP
but it's easier to be required to bump a thread occasionally than multiple times per day
I don't know what to tell you but I also don’t want you to feel disappointed or that no one else cares

[Anonymous No.17149874]

I'm a complete amateur so where do I start If I wanted to make pickles?

[Anonymous No.17149884]

>>17149534
Agreed
>>17147079
it's partially my fault i keep meaning to make something and not doing it, i am so depressed, i have not been able to leave my house to buy groceries to ferment in over a week

[Anonymous No.17149932]

>>17147079
Is there any way to do pickling so wrong that you poison yourself and die? A bit afraid of that

[Anonymous No.17149938]

>>17149534
/Ck/ is extremely slow for someone that goes to /pol/, /tv/ and /biz/

[Anonymous No.17149941]

>>17149874
fermented pickles:
>buy pickling cucumbers
>put in fermenting jar with 4% brine
>come back in a couple weeks
refrigerator pickles/sandwich pickles
>follow this recipe https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html
Most people do the refrigerator pickle style since it requires no special equipment, if you wanted to get into fermenting you should pick up a kit similar to pic rel for not more than about $40. Mine is just some Chinesium brand with a silly name. It is almost certainly possible to jerry rig everything you need to ferment from stuff you already have though.

However, now is a very bad time to make pickles at least in the Northern hemisphere since they are not in season. I'm not sure if you can buy pickling cukes out of season but I bet they're no good if you can.
If you want to pickle something, you should try pickled red onioons, they are very good https://www.loveandlemons.com/pickled-red-onions/
Stay away from recipes that call for apple cider vinegar, it overpowers the flavor of anything you might pickle

[Anonymous No.17149945]

>>17149932
>possible
I'm sure it's possible but it doesn't really happen unless you're a complete retard.
DO: either stick to a recipe or learn the very basics of fermenting first
DONT: just put stuff in a jar for a while then eat it

[Anonymous No.17149953]

>>17147079
Has anyone of you friends had succes with the following:
-pickling eggs in brine. I'm thinking about doing it with soft-boiled eggs since they're more delicious for me. What are your experiences when it comes to pickling eggs?
-Also, I'm considering pickling herring in an acidic salt solution. What sort of shelf life can I expect?

[Anonymous No.17149970]

>>17149953
I have pickled soft boiled eggs, but not herring, post here if you do it. You can pickle soft boiled eggs but the yolk gels up. They are a good autist filter due to the texture.

[Anonymous No.17149975]

>>17148980
That's interesting, anon. So one basically prepares a rice bran bed to ferment vegetables in? What's the difference taste-wise when compared to pickling something in brine?
On a side note, I've been reading that natto is rich in Vitamin K2. Any other fermented foods which can be made at home which are rich in it? Getting natto as a starter is not that easy over here, also I am not too enticed about ingesting soy.

[Anonymous No.17150015]

>>17149970
>the yolk gels up
Sounds delicious tbqh. Care to share a recipe?
I've recently moved, now having access to my own kitchen and basement. Not wanting to spend much of my monthly salary on food, meal prepping and eating eggs is one of the best ways to go by, I've considered so far.

One thing I might share is my experience I had with preparing kefir and water kefir over the years. I've noticed that my skin does not tolerate unfermented milk all that well, so now I switched to yogurt and kefir only.
Takes some time getting used to, but it develops a kind of savory taste along with a nice fizz. Since drinking kefir more frequently, I've also found myself more able to handle stress, but that might just be my imagination.

>>17147079
Your effort is not in vain, OP. At the very least, I am grateful for you creating this thread. Pickling doesn't take much time nor energy, yet it's not much practiced these days, with knowledge being forgotten gradually. Maybe a /fap/ - Fermenting and Preserving with topics such as curing, smoking and preparation of sausages would be a good idea?

[Anonymous No.17150029]

>>17147079
pickled bananas and lemons.. bruh??

[Anonymous No.17150060]

>>17149945
I dont think im ready then

[Anonymous No.17150085]

>>17150060
you don't need to ferment shit you can simply pickle in vinegar and pasteurize in the oven.

[Anonymous No.17150174]

How many times do you lads reuse pickling liquids?

[Anonymous No.17150275]

>>17149975
>rice bran bed
That's about it. It's got kombu and mustard and salt in it. Taste wise isn't a whole lot different than a brine, but the moisture content and texture is different. Also, it's always ready to go, so if you want pickled radishes or whatever you just bury them and they're ready in a few hours/overnight.

[Anonymous No.17150892]

>>17149884
are you doing okay, anon?
I've been having a rough couple weeks myself but just know that some of us care

[Anonymous No.17150906]

Anybody have a favorite pickled egg recipe? I tried just throwing some hard boiled eggs in a jar of leftover pickle brine but it didn't penetrate the egg past a few mm.

[Anonymous No.17151284]

We got a shitload of ghost peppers from a plant the wife bought, so we'll probably be jarring salsa just to find something to do with it all.
I may pickle a few slices of them and make hot pickles too. Will post if I stop being lazy.
Also bump

[Anonymous No.17151295]

>>17149884
youre acting like a 13 year old girl. pull yourself together and do some pickling useless faggot

[Anonymous No.17151311]

>>17151295
in each man there are two wolves, one of them is a woman the other one is also a woman, you are a woman.

[Anonymous No.17151592]

ginger bug after ~5 days

[Anonymous No.17151725]

>>17151284
Are ghost peppers as spicy as they're cracked up to be?

[Anonymous No.17151743]

im drinking homemade orange wine
i fermented in a jar with about 5 oranges 4 tangerines and 2 grapefruits
a ton of sugar and a tablespoon of yeast
i dont know the exact % but it has a kick
not a bad taste either

[Anonymous No.17151849]

>>17147079
I pickled a ton of stuff last year but used a shitty brine recipe off the internet and everything is way too vinegary.

[Anonymous No.17151866]

>>17149953
I do about 300 quail eggs per batch. Perfect on salads

[Anonymous No.17151885]

>>17147079
great thread
during depression pandemic i made a lot of fermented carrots

just fresh carrots, bio if you want
quick rince quick peel

chopped in big-dicc-julienne

you stuff them tight in a pot with 1 clove of garlic and peppers and one herb like parsley

weight everything
fill with source water
weight again

take weight difference
multiply x 2.35%
equals the weight of non iodized salt you put in the bottle

seal it, shake it

open it un tight and put between 3-7 days in 20-30 Celsius, the colder the longer the better

than open it to degaz it , seal it and put it to the fridge

this hippie shit really helps if you do it a lot
https://www.krautsource.com/

i pook the pill and it made my sex life greater


lol no it didnt

[Anonymous No.17152116]

>>17147079
What is the least expensive begginer setup for pickling? Just a pressure cooker, jars and brine?

[Anonymous No.17152170]

>>17147079
Are those bananas and oranges? Was not aware you could pickle that...

[Anonymous No.17152190]

>>17147780
>are other canned goods allowed in this thread?
It would be rude not to allow it.

[Anonymous No.17153154]

could you speed up fermentation by putting the jars in a warm sous vide bath with the air valves above the water?

[Anonymous No.17153161]

>>17147079
I like the idea of pickling and i like pickled foods, but I cannot be assed to buy all of the tools and jars and shit. My matchbox house only has so much space.

[Anonymous No.17153179]

>>17152170
You can pickle almost anything I reckon. Pickled meat, pickled fruit, pickled mushrooms, pickled bamboo shoots, pickled fish, pickled insects...

[Anonymous No.17153813]

>>17152116
It would be advisable to have little weights that fit the jar, so things stay underwater. Otherwise your ferment becomes more likely to mold.

[Anonymous No.17154043]

we do a little bit of /fap/ping
I tasted a bit of cabbage the day before yesterday and it the inner leaves tasted raw and the porridge wasn't as sour as I wanted it, hopefully the cabbage absorbs more of the taste in the fridge

[Anonymous No.17154212]

Hi friends, is there anything you would like to see fermented? I can ferment something but am not sure what to do

[Anonymous No.17154217]

>>17147079

Anyone here into jenkem?

[Anonymous No.17154243]

I just bottled my first ever batch of kvass and put it in the fridge. I used the same sourdough starter I used to leaven the rye bread, which I used to make the kvass, to ferment the kvass. Will post pics when I'm home from work.

[Anonymous No.17154563]

>>17150015
>Fermenting and Preserving
Seconded
>>17150029
I just searched some picture on internet
>>17150174
None, don't do that
>>17152116
I'm using crystal pots. clean them well and reuse it. I then throw it because brine rusts the top.
>>17152170
probably fruit in picture is preserved on syrup
>>17153161
I'm using crystal pots. clean them well and reuse it. I then throw it because brine rusts the top.
>>17154217
this joke was made on the first thread. either make it and post results or make some new jokes.

I've made my second batch of sauerkraut. still too salty, but at least edible.
I tried a little, if I don't die I'll keep eating it.

[Anonymous No.17155049]

>>17149938
>implying anyone beyond complete and total retards visit those boards

[Anonymous No.17155536]

>>17154243
Nvm, it looks disgusting. Tastes pretty decent, though. Like a mix between cider and beer. Probably would be better if I'd have let it cold crash in secondary for a week before bottling or used anything other than a spoonful of sourdough starter as the culture.

[Anonymous No.17155599]

>>17155536
ok, kvass is supposed to only have 1~2% alcohol, right? I think I got some beefy yeasties in my sourdough. Next time I'll measure specific gravity before and after.

[Anonymous No.17155611]

>>17149884
Mood is linked to a healthy gut. Get some germs in you soon anon

[Anonymous No.17156038]

>>17154212
tepache or kombucha, these are the ones I'm thining of making next, I'm already eating microbes now I want to drink them

[Anonymous No.17157027]

Burp.

[Anonymous No.17157079]

>>17149534
>/po/ papercraft and origami
this is a great meme and they have it stickied, i'm jealous

[Anonymous No.17157171]

>>17157027
what is that? meat?

[Anonymous No.17157263]

>>17150029
pickling bananas is kino and totally unexpected, and everyone who tried one wants a second one…trust me on this

[Anonymous No.17157266]

>>17149945
I'm keen to get into it soon, this general keeps me motivated but surely you need to do some extreme cleaning of your jars before starting? I don't see anyone talking about that here but for all the homebrew I've done it's ultra important to have incredibly clean equipment, one speck of dust or microbe can fuck up your whole brew. Happened two times until I took the plain bleach cleaning seriously.

[Anonymous No.17157881]

>>17149941
Thanks!

[Anonymous No.17158547]

Gonna try to make some soy sauce pickled eggs tonight

[Anonymous No.17158734]

>>17157171
Bear meat
>>17157266
It's not important for fermenting, the saltiness and acidity won't let anything survive except mold on anything poking above the brine. For beer you do all that work because yeast are fragile and can be outcompeted by whatever else happens to land in your beer, fermenting is the opposite, you create an environment where only lactobacillus can thrive.

[Anonymous No.17160633]

burp
>>17158547
post some pics when you do

[Anonymous No.17160669]

It's a great topic but it's also very seasonal and extremely slow paced.

We just had a tiny bit of frost in Western Europe, time to harvest lots prime cabbage. I'll report back in September.

[Anonymous No.17160826]

Homemade uncooked sauerkraut with LaoGanMa chili sauce and sesame oil.

Ungodly fusion shit but so delicious

[Anonymous No.17160833]

>>17147079

I lacto-fermented some fennel bulb and carrot and it turned out amazing.

I had the mother left over from a big ol jug of apple cider vinegar so I added that to the brine when I finished eating the vegetables, trying to make fennel vinegar.

It smells good, and it tastes pretty good so far, but I'm gonna give it another week or so before I start using it for anything.

[Anonymous No.17160865]

>>17148980
That looks nice, I once made one with wheat bran and started it with my sourdough starter. Worked great but I ran out of space for it.

[Anonymous No.17160895]

>>17147079
I went to Lubbenau this past Oct and got 6 kg of pickles. Also took a boat tour on the Spreewald.

[Anonymous No.17161333]

made this yesterday with the leftover daikon from the kimchi, I would recommend using less sugar though
here's the link: >https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

[Anonymous No.17161385]

>>17160895
Any better pics of die picklemädchen? Could be waifu material

[Anonymous No.17161511]

>>17150906
I like Frank's pickled eggs. It's a bit more involved than just dumping eggs in a jar of Frank's but not by much. You can (should) add some sliced onions to the jar as well. I've only ever done it as a fridge pickle

[Anonymous No.17161528]

i know youre supposed to wash and sanitize everything during fermentations, but what about the food? do you just peel it it or should it be scrubbed and rinsed in vinegar to kill any spores?

[Anonymous No.17161534]

>>17161528
see >>17158734

>>17160669
What do you do that takes that long? When I make suaerkraut it is ready in 3 weeks

[Anonymous No.17161549]

>>17147197
Faggot

[MrBummy !qD0L2tqHWc No.17161677]

>>17148892
I will just take a ton of pictures of everything I ferment and space them out to bump the thread over the week. An unnecessary amount of pictures

[Anonymous No.17163538]

bump

[Anonymous No.17163625]

>>17149941

what the fuck do you mean pickles arent in season? the entire point of fermentation and pickling is that its a food preservation method for your vegetables you dont get a chance to use out of season? pickles dont have a season anon like are you fucking stupid

[Anonymous No.17163635]

>>17161528

you want the active yeast and bacteria on the veggies because those are what create the fermentation process. the reason you sanitize ur equipment is because when fermenting youre playing with microbials to cook your food and anything outside of what your introducing into the ferment can have a bad reaction that will grow unwanted bacteria/mold/microbials. when fermenting you want organic products that arent chemically treated and distilled water with no chemical additives because the entire purpose of the fermentation is to use the naturally occuring bacteria and mold on the food to break it down.

[Anonymous No.17163718]

>>17163625
he means pickling cucumbers are not in season

[Anonymous No.17163736]

>>17147079
first time you posted this i heard of the regular thread over at /diy/ and now I just go there hehe..

[Anonymous No.17163761]

Are pickled eggs good? I’ve never tried them, but they sound like something I might enjoy.

[Anonymous No.17163832]

>>17163761
They're great desu, they're eggs but better

[Anonymous No.17165524]

>>17147156
pickled beetroots are super tasty. does anyone have a good recipe for those?

[Anonymous No.17167273]

bump

[Anonymous No.17167679]

>>17161528
You really only have to sanitize if you’re storing it at room temp. If you’re just doing some refrigerator pickles you’re good to just use soap and water.

[Anonymous No.17168421]

has anyone here tried making these?

[Anonymous No.17168894]

>>17168421
Yes, they came out good. Very savory. What do you want to know? It was years ago unfortunately and I don't have pics :(

[Anonymous No.17168902]

>>17168421
i don't eat them. I keep them in a spray bottle with vinegar. White Vinegar extracts the solvent d-limonene from the lemon peels and turns into a pretty strong lemon scented kitchen cleaner

[Anonymous No.17168928]

kraut kvas

[Anonymous No.17169129]

Pickling scrub here. What are some book recommendations for 1) getting into the process and 2) recipes?
This is the one I'm looking about grabbing. Surely the USDA would put out fine books about food, right?
ISBN: 0486409317

[Anonymous No.17169516]

>>17169129
That book's available online for free, or at least the current edition is
https://nchfp.uga.edu/publications/publications_usda.html

[Anonymous No.17169632]

>>17169129
>>17169516
into the OP it goes

[Anonymous No.17169660]

>>17169632
keep making the threads. always fun to lurk for inspiration

[Anonymous No.17169676]

>>17169660
also fermented garlig. 2 months now and getting better

[Anonymous No.17169718]

tomato kvass

[Anonymous No.17169732]

>>17169718
is vegetable kvass salty? are there any tasty fermented drinks that aren't too salty? other than kombucha and kefir that is. i wanna try something new

[Anonymous No.17169733]

>>17154563
dilate. sorry, dilute the juice and drink

also green scotch bonnet and dill pickle sauce. its a fucking bomb anons

[Anonymous No.17169737]

>>17169733
blended and sieved

[Anonymous No.17169740]

>>17147079
>Pickled whole onions
Does this do anything?

[Anonymous No.17169753]

>>17169718
>>17168928
из peпы пoпpoбyй kvas

[Anonymous No.17169799]

>>17169732
well depends how much salt you use anon. I use 1.5% brine. lets take tomato kvas for example.

i used 1kg tomatoes and 2l of 1.5% brine bringing total volume to around 3l. thats 30g of salt in 3l of fermented juice thats been blended and strained thru a sieve. lets say you drink a 100ml daily, which is what i do that makes you consume 1g of salt per drink. taking into consideration that salt is 40% sodium, you effectively consume 0.4g of salt in that drink.

you can go lower than that amount of salt like 1.2%.

pic related red kraut

[Anonymous No.17170236]

>>17147079
Am I doing this right?
I peeled and sliced a ginger root, put honey in a jar, placed the ginger slices on top and topped it off with kefir wheý and some more honey. I'm hoping the whey will provide a sufficient starter for lactic acid fermentation, yielding me nice spicy, sour yet sweet ginger slices.
One can see some of the curds which got into the jar floating over the honey layer.

[Anonymous No.17170309]

>>17169718
So you pickle tomatoes in brine? Do you blend it before drinking? In what other ways do you use your tomato hvass?

[Anonymous No.17170340]

>>17170236
Did you add salt? You are gonna want some salt, not much less than ~2% by weight. Yes kefir whey is a good starter so long as it was alive.

[Anonymous No.17170351]

>>17170340
Thanks for the advice, anon. I will add some sea salt.

[Anonymous No.17170504]

>>17147079
I do this for cucumbers when they just start going bad. Put them in brine, ???, profit.

I need to get a shelf for the kitchen, so I can get into this a little more seriously. Its super healthy for you.

[Anonymous No.17171812]

>>17170309
yes. i do blend it and strain thru a sieve, then drink daily. i use it in tomato soup and sauces also.

my favourite pizza is made with fermented tomato sauce, camembert and fermented green beans and okra

fermented juice is so good i have multiple ones i have daily. beet, cabbage, giardinera, carrot.

[Anonymous No.17171815]

>>17171812
Post that pizza, that sounds wild.

[Anonymous No.17171907]

>>17171815
i dont have a pic anon but pls try it. ill post one tomorrow if time allows

[Anonymous No.17172395]

pickling sounds neat!

[Anonymous No.17172662]

>>17171812
I guess you also have a recipe for preserved/pickled condiments, then? What about fermented salsa? I've heard sauces like that used to be fermented.

[Anonymous No.17172927]

>>17172662
sure see >>17169733

another thing i make is giardiniera sauce.

take one part each of

carrot
cauliflower
red pepper
yellow pepper
celery

add some garlic, onion, hot pepper if you want. i also add bay leaf, allspice, black pepper, mustard seeds.
chop it up and put in a jar and fill up with brine (i add 3 times the amount of vegetables of brine to have mixed vegetable kvass). let it go for at least couple of weeks then pull the vegetables out and in a blender combine with mayo, touch of mustard and blend until smooth. you can sieve it and add a touch of xanthan gum for consistency. killer sauce for fries, sandwiches, burgers etc.

for salsa absolutely it will taste great if you ferment it. just mix all the ingredients with 2% by weight of salt and let it ferment in a jar until you like how sour it is. then mix in extras line herbs, vinegar or oil.

[Anonymous No.17173255]

>>17172927
Thanks! I'll see somewhere to get some stoneware pots to get started.
What sort of shelf life can one expect from a blended sauce like yours? The preserving aspect is rather interesting to me. Would one be best to bring sauces like yours to a boil in dedicated jars (pic related) or do they retain enough shelf life due to their acidic nature?
If one would look at it from a nutritional perspective, with nutrients being lost/made less accessible by cooking, as well as pateurizing the whole batch off of supposedly benefitial bacteria, no having to heat it would make more sense.

Let's keep those threads rolling, they are peak /comfy/

[Anonymous No.17173863]

Wishing all my /fap/ friends a Christmas of fortune. May you be the first to spot the christmas pickle and have fortune of:<span class="fortune" style="color:#7fec11">

Your fortune: You're on the nice list![/spoiler]

[Anonymous No.17173874]

>>17173863
merry christmas /fap/pers!<span class="fortune" style="color:#d0aa01">

Your fortune: Krampus is coming to your house![/spoiler]

[Anonymous No.17173877]

Where's the cheapest place to get some jars? Goodwill? Costco? Somewhere online?

[Anonymous No.17173891]

>>17173877
I just do wal-mart. They're like a dollar a jar and they last forever, so you don't spend a ton anyway and it doesn't matter if you go find a good deal.
Otherwise cheapest way is to re-use jelly jars, pickle jars, etc. that you buy for their contents. If you have a pressure canner you can even re-seal the lid safely. The cheapest place to get these is your neighbor's recycling bin, but you can try goodwill, or waiting for food to expire and go on crazy discount at the grocery store.

[Anonymous No.17173901]

when i open a jar of fermented stuff do i have to use it all up in a short while or does it stay safe? especially with things like this >>17168421 it would be handy if you could use only a little bit at a time

[Anonymous No.17173905]

>>17173874
Oh boy, The Krampus!

[Anonymous No.17174027]

>>17173255
>Thanks! I'll see somewhere to get some stoneware pots to get started.

good. to make it easier you can also start with regular empty jars of products you bought earlier. i also use plastic 3-5 liter jars as they are cheap and light and easy to use for my daily kvass requirements. some say it scratches easily inside and harbors bacteria which is true but you can avoid it by washing gently with a sponge and disinfect with starsan or chemsan.

>What sort of shelf life can one expect from a blended sauce like yours? The preserving aspect is rather interesting to me.

it all depends on the ph of the sauce or any brine you have vegetables fermenting in. official ph for shelf stable foods is 4.6. alot of people recommend 4.2 or 4 and lower to have a safety margin. assuming your ferement starts fairly quickly and you let it go for enough time it will reach those values easily. especially when you opt to add vinegar to the finished product to tweak it to your taste. though letting ferments go for a long time (talking a month or two+) will generate a very acidic environment you can depend on most of the time. i never had a hot sauce go bad on me while not refrigereated as long as i fermented everything that is in that sauce altogether for at least a month.

in the green scotch bonnet and pickles sauce i posted earlier i did add some vinegar as the pickles were half-sour (fermented for just 4 days) for that half pickle half fresh cucumber flavor. as the cucmbers were half fermented i wanted to make sure the sauce was sour enough to be shelf stable at room temp.

to be 100% sure you can invest in a ph meter, be it digital or paper strips. i do it by taste but its all just experience from fermenting stuff 30+ years

if you have a cold space (10c or less) you can literally put stuff in jars and brine it and place it there and your ferments will keep forever.

i learned from my grandma ages ago, preparing preserves for the whole family during summer and autumn.

[Anonymous No.17174057]

>>17173255
cont

>Would one be best to bring sauces like yours to a boil in dedicated jars (pic related) or do they retain enough shelf life due to their acidic nature?

as above anon, i cry every tiem someone pasteurizes fermented foods. think of that good bacteria!

>If one would look at it from a nutritional perspective, with nutrients being lost/made less accessible by cooking, as well as pateurizing the whole batch off of supposedly benefitial bacteria, no having to heat it would make more sense.

i havent researched this much, but i know fermented foods are super good for you. as far as i know fermentation increases bioavailabilty and digestabilty of vegetables. minerals and phytochemicals are broken down and easier to absorb. it reduces oxalate content by alot and it has been researched that the bacteria synthesizes vitamins and minerals although i cant provide any sources. think of fermentation process like our digestion. it prepares everything to be easily absorbed.

>Let's keep those threads rolling, they are peak /comfy/

agreed

[Anonymous No.17174064]

>>17173901
depends on the ph and temperature of your environment

low enough ph will keep ferever in room temp. otherwise refrigerate it and it will also keep forever, or long enough until you use it.

[Anonymous No.17174065]

>>17173901
store it in the fridge, it'll stop the fermentation process.Ive been eating my kraut for two weeks now.
Merry christmas fellow /fap/pers

[Anonymous No.17174066]

>>17173874
meri kurisumasu!