Who pickles?
Pickles? Saurkraut? Kimchi? Chutney? Anyone make their own kefir? (Is it gross? I’ve never tried it). Any hints’n’tips?
I’m really susceptible to hippie trendy foodie crap. Gullible. Gullible is the word I’m looking for. I’m not ashamed. Sometimes stuff turns out to be a good idea, and sometimes it doesn’t. Meanwhile, I get to do Weasel Science.
Fermentation is the trendy thing at the moment. Though, to my mind, fermentation means yeast and sugar. Putting stuff in brine for ten days is pickling. But. Whatever.
Supposedly, brined food is stuffed full of natural probiotics. And if you haven’t been reading all the interesting stuff about probiotics and gut flora floating around t’internet lately, you haven’t been paying attention.
Lucky for me, I like my snackies sour/salty/savory rather than sweet, so I’m expecting to like the outcome regardless. Unless I culture something really horrific and explode at both ends.
Nobody say “elderberry cordial” please.
BRB. Going to cut up carrots.
June 29, 2015 — 9:27 pm
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