Skip to main content

3 posts tagged with "tangy"

View All Tags

Fermented Green Beans

· One min read
Derek Kershner
Derek Kershner
Sous Chef

Ingredients​

  • Green Beans

Notes​

  • At 2% sea salt brine for 7 days, the funk is fairly intense, but the beans are still crisp. This is perhaps a little too funky for my tastes. Am going to add garlic, dill, and peppercorns to try and even things out.

Fermented Pickles

· One min read
Derek Kershner
Derek Kershner
Sous Chef

Ingredients​

  • Mini Cucumbers

Notes​

  • At 5% sea salt brine for 7 days, the pickle flavor is present, but the funk is mild, it tastes more like a traditional vinegar pickle, but with a little more depth. The pickles are still crisp, and the flavor is pretty good. I think this is a good starting point for fermentation, and I will experiment with adding garlic, dill, and peppercorns to see how it changes the flavor.

Fermented Red Onions

· One min read
Derek Kershner
Derek Kershner
Sous Chef

Ingredients​

  • Red Onions

Notes​

  • At 3% sea salt brine for 7 days, the onions are sweet. They taste similar to what you would expect from a vinegar pickle. This is a quite pleasant flavor and they are still very crisp. I can see a wide array of uses for these, I will likely toss some garlic in and leave them be.