I did four jars, started with a brine mix of two tablespoons of salt to one quart of water. Then I stuffed the jars with three or four cloves of garlic, a big chunk of dill and a little bit of black tea to preserve some crunchiness. They’ve been fermenting away for five days now.
So I sacrificed a jar. Wow – they taste awesome. The garlic is definitely evident as is the dill. And they’re only slightly salty, tangy, and delicious. Far better than what you can get in the supermarkets.
The other jars are going to be allowed to go another few days – i want the tang or sourness to increase.
Now here’s the thing, I have eight more Mason jars – I’m thinking serious vegetable pickling here. Broccoli, carrot, cauliflower, peppers. Yum! And if I’m feeling adventurous I may even try kimchi only that’s a different process altogether but the same bacteria do the job. It’s good old Lactobacillus. It’s all around us.
And I may even try making a sour dough starter. This is seriously cool. How the hell did we ever lose these skills?