/ck/ - Food & Cooking

[Anonymous No.12061020]

Anybody else like to pickle?

[Anonymous No.12061038]

>>12061020
No, you're the only one

[Anonymous No.12061046]

But its yummy.

[Anonymous No.12061218]

That looks amazing. Teach me how to make this.

[Anonymous No.12061258]

>>12061218
A thing + vinegar = pickles

[Anonymous No.12061268]

I’m more of a fermentation guy myself, respect the pickle game though

[Anonymous No.12061286]

>>12061268
You got a good/ cheap kimchi recipie bro?

[Anonymous No.12061314]

>>12061286
not him but maangchi has multiple kimchi recipes varying from super basic to ultra traditional, im sure one would suit for needs

[Anonymous No.12061372]

>>12061020
Yeah.

[Anonymous No.12061399]

>>12061020
i like to pickle my pickle if you catch my drift

[Anonymous No.12061498]

>>12061020
Prefer to ferment so i can choose the level of acidity. I have 2kg of carrots that have been fermenting for 4 days out of 21. Something about the lactic acid in fermented foods is so much more addicting that plain vinegar plus there is a slight effervescence which enhances it even further.

[Anonymous No.12061990]

>>12061498
Thanks for the idea, anon. I had a bunch of surplus carrots.

[Anonymous No.12061995]

>>12061498
I get very interesting cheese/meat flavors out of fermented foods so there's probably something to this. It's definitely more than just sourness.

[Anonymous No.12061998]

>>12061268
how good is chink sauerkraut really? I've only had it once at vancouver airport

[Anonymous No.12062018]

>>12061998
There's a few different kinds. I like pic related best and to slice it a bit thinner. But they leave the greens/shoots on this one and I feel like it's most compatible with Western stuff, sandwiches, salads, with grilled sausages, etc.

[Anonymous No.12062038]

>>12061399
Yikes!

[Anonymous No.12062060]

>>12061020
pickled two quarts of kielbasa 3 weeks ago
so good

[Anonymous No.12062095]

>>12061020
Pickled onions and gherkins are the only acceptable pickled foods.

[Anonymous No.12062098]

>>12061020
enjoy your histamines

[Anonymous No.12062104]

>>12062098
You can clearly see there are no snakes in the jar, dumb dumb

[Anonymous No.12062124]

>>12061020
Just my liver.

[Anonymous No.12062133]

>>12062095
Wrong

[Anonymous No.12062662]

>>12061314
Thanks bro

[Anonymous No.12062667]

>>12061020
>>12061268
always worried it'll fucking explode and my house will smell like vinegary vegetables for upwards of a week

[Anonymous No.12062998]

I got kimchi for the first time at a local Chinese market. It very nearly made me vomit. Is this a normal first time reaction, is it a love/hate type thing?

[Anonymous No.12063009]

>>12062133
Does it get that yellow from the pickling itself or is turmeric involved? I want to try it.

[Anonymous No.12063018]

>>12061020
Last I pickled was ginger. Turned out pretty tasty

[Anonymous No.12063050]

>>12061268
I do both. I like both. But a classic baby cucumber dill pickle is hard to beat.

[Anonymous No.12063538]

>>12061020
I've tried but they always go bad no matter what recipe I use. =<

[Anonymous No.12063557]

>>12062667
We had a big jar of pickles and after it was finished I filled it with onions. My roommate liked them so much we started to pickle onions regularly, just don't try to pickle chocolate that creates mustard gas

[Anonymous No.12063915]

>>12061020
Do you add sugar to that? What kind of vinegar do you use?

[Anonymous No.12064004]

>>12061990

>pickling in a yankee candle jar

wow.

[Anonymous No.12064018]

>>12064004
whats wrong with a candle jar? a jar is a jar, better to reuse things when possible. lacto fermenting goes hand in hand with self sufficiency so does recycling.

[Anonymous No.12064058]

>>12061990
I usually grate or use a mandolin to get thin slices. i also have 2L of water kefir fermenting behind it.

[Anonymous No.12064061]

>>12064018

I hope you like vanilla flavored botulism.

[Anonymous No.12064066]

>>12064061
botulism causing bacteria cannot grow in a brine solution.

[Anonymous No.12064075]

>>12062667
burp em daily and keep em in a drink cooler so even if it explodes it doesn't go anywhere

[Anonymous No.12064090]

>>12062667
If you use a mason jar just keep the lid slightly unscrewed so the gas can escape. as long as the ferment is active you don't have to worry about oxygen getting into the jar because the pressure of the gas inside will keep any oxygen from entering. CO2 which the bacteria produces is also heavier than air, so it creates a layer at the neck of the jar and it will only be displaced if you open the jar fully and disturb the air around it.

[Anonymous No.12064117]

>>12062060
Didn't know you could pickled meat.
Please tell me more. Is there a difference between meat and vegetables at the time of pickling them?

[Anonymous No.12064162]

>>12064004
It originally contained instant coffee. I've never heard of a Yankee candle (Australian).
>>12064058
That sounds like it would work better because of all that surface area. Ill try that next time.

Has anyone tried fermenting onions?

[Anonymous No.12064212]

>>12064162
>That sounds like it would work better because of all that surface area
yeah when they are in big chunks it takes longer for bacteria to ferment all the sugars and longer for the lactic acid to fully penetrate but it is easy just to chop into chunks and add brine, it takes a while to grate/slice a bunch of carrots unless you have a food processor. when they're left in big chunks the vegetables retain their crunch better too, they don't go soft as easily, i guess it just depends what you're going for. it's all good stuff at the end of the day.

[Anonymous No.12064218]

>>12061020
i was up in stratford, ontario visiting my inlaws, and there neighbour is a huge fisherman. We got to talking about his catches that season, and said he pickles pike. I had some, i was really good. apparently it dissolves this Y-bone in them, which makes them difficult to cook. anyways, i love claudia.

[Anonymous No.12064221]

>>12062098

this is exactly what is wrong with wypipo.

theirtamines.

[Anonymous No.12064224]

>>12064212
Glad to hear they stay crunchy. I was worried about them going soft. I've done sauerkraut and kimchi before, but never root vegetables.

[Anonymous No.12064579]

>>12061020
pusy

[Anonymous No.12065451]

>>12061020
Been wanting to picked up some avocados. Do they keep well or was that a meme?

[Anonymous No.12065839]

>>12061020
>no one posted this

https://www.youtube.com/watch?v=o5f9d3m35VU

[Anonymous No.12066132]

ITT: literal boomers

[Anonymous No.12066502]

>>12065839
what does he do wrong in this?

[Anonymous No.12066531]

>>12062667
Use a step drill and some gaskets to put a fermentation airlock into the lid of a mason jar. Pic related. It's pretty great, if you set the weights correctly so that you keep everything below the level of the brine you can walk away and forget about it for weeks if you want.

[Anonymous No.12066554]

I farted on my dog after eating five of these, his nose and lips curled and he started sneezing, then he vomited, luckily I have tile floors. I then fed him two of these eggs, now anyone who owns a dog knows that they don't usually fart audibly, and the gas just kinda leaks out. He laid down next to my mom on the lounge and gassed her. She was so upset about it she was retching and hollering at the dog. 5/5

[Anonymous No.12066656]

>>12066554
is this the floor tiles fetish

[Anonymous No.12066672]

>>12066554
haha and then what happened

[Anonymous No.12066767]

>>12066502
its not properly done so there will be botulinum spores which will give you botulism when you consume it

[Anonymous No.12067311]

I wish I like pickles/pickled stuff. It's the smell that grosses me out. That and I don't like cucumbers to begin with. I think it has a lot to do with when I hit my head as a child, but this is just speculation at this point.