Brett-EDH
TVWBB Olympian
The local Asian market, KP in Rancho Cordova, has a great selection of Kirby pickling cukes which were real bumpy, which means they’re young and not bloated with water.
So I grabbed around 12 of them for a ferment as spring is upon us and these go great with burgers.
Gave them a good cleaning and ice water bath and then dropped them into a larger container of 3.3% salt along with 4 crushed garlic cloves, pickling spices and a few crushed bay leaves.
This started on the 26th and I’m budgeting 7-10 days till done and then fridge time.
First pic from the 26th:
This morning’s update (the 28th):
The natural fermentation is on!
So I grabbed around 12 of them for a ferment as spring is upon us and these go great with burgers.
Gave them a good cleaning and ice water bath and then dropped them into a larger container of 3.3% salt along with 4 crushed garlic cloves, pickling spices and a few crushed bay leaves.
This started on the 26th and I’m budgeting 7-10 days till done and then fridge time.
First pic from the 26th:
This morning’s update (the 28th):
The natural fermentation is on!
