I have made half-sour pickles successfully with the recipe in the first post of this chow.com thread, although only when the heel of bread is added to promote fermentation.
While I don't always have a heel of stale rye spare to add to the pickling mixture, I often have kimchi in the kitchen. Both kinds of pickles are produced through lactic acid fermentation, so can I use a small amount of kimchi juice -- not enough to flavour the pickling mixture -- to promote the right kind of fermentation, or are the microorganisms responsible for the flavour of each different?
Short answer is "yes".
Sour pickles don't get sour because of yeast. Pickles get sour due to lactic acid produced by bacteria, the same way kimchi works. Propably you could even add a bit of real home-made yoghurt to boost the bacteria. The bacteria needed are already present on the cucumbers (even after you wash them, but you shouldn't srcub them too much!), and addition of bread heel, kimchi juice or youghurt will just boost their growth.
As a seasoned Polish sour-pickles maker, I can assure you that you don't need the bread or kimchi juice at all. The pickles will get nicely sour without it, but they will just take a few days more. In summer I prepare sour pickles with the bread, in order to have them ready really fast and always on hand, but for my winter jars I never use the bread. If I put the heel in a jar that's supposed to wait till winter, the cucumbers will overferment, might get soft and generally will be good only for cucumber soup.
My other comments on the receipe: using iodised salt is fine, as long as you don't exceed half of all salt used (the other half must be pickling/kosher salt). It is not just the brine that keeps them from spoiling - it's mostly the lactic acid. The "pickled water" is sour enough to prevent fungi growth, and it is extremely rich in vitamin C and is a great cure for hangover ;)
if it is already sweet. Here's an experiment I tried with two glasses of dilute lime juice. I added enough sugar so that the mixture was just a little too sour. I added a very small amount of salt to one glass... bears me out, but one experiment is hardly conclusive as any number of things can go wrong. In any case, I'm willing to believe that things are more complex than I have assumed. Does salt help sour...I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something
Possible Duplicate: Does kimchi go bad? I have some 'antique' kim chee in the back of the fridge. How can one tell if it is gone bad? Given that kim chee is fermented, it is hard to tell if it is no longer safe to eat or acceptable to offer to guests, say. Does aging improve the flavor? up to what point?
of this have actually made any difference, given that the consistency of the final mixture was very smooth (albeit thick)? Are any of these likely to be the root cause? Is there anything else I might...I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese..., why this failed, but that only leads me to a deeper why which I have been unable to answer myself: Why did this happen with one of iSi's own recipes, found in the very recipe book that is included
Yogurt is produced by the fermentation of lactose in milk by the bacteria of yogurt-ferment. Without those bacteria it is not possible to make yogurt. But surprisingly, water buffalo milk and lemon juice mixture turns into yogurt without any third ingredient. You may first boil the milk to sterilize it; the result doesn't change. The milk must be water buffalo milk, cow milk or another animal's milk doesn't make yogurt this way. One of my relatives made yogurt this way, so this is not a myth (if you didn't hear this before). Unfortunately I couldn't find an English recipe to share with you
My mom uses to add 2 or 3 garlic cloves for each pickle jar when pickling something. She says that by this way she will prevent them from being overpickled, and stay one whole part. However I tried pickling more than once without adding these garlic cloves, and they ended just fine. Is there any hidden purpose from adding garlic to pickles, for the taste probably? Or is it just by chance? Some websites list in their recipes garlic cloves too.
So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pickles out of that jar. I was thinking of pickling some eggs in that same brine. Is reusing brine ever done? Are there any reasons I shouldn't do it? I've never heard of this being done, but I don't see why not.
My parents used to make yogurt some years ago. When they tried to make some last month, it turned out very firm and smooth in appearence, but tasted like chlorine. The taste is so strong that even strawberries couldn't get rid of it. Since then we have not tried making yogurt anymore. Is the chlorine taste related to some fermentation level/age? Quality of milk? Obs.: Though the chlorine taste was very strong, it wasn't sour.
I know the question is related to How to get rid of the smell from the fridge?. At the same time, I am curious about possible additives as part of the pickling that may help reduce the odor. So I didn't use a recipe, but rather finished the jar of pickles found in the Costco chilled section. I thought rather than dumping the remaining solution, I could use the same brine to pickle something. I brought home radishes on sale and just rinsed and cut the tops. After about 4 days, there was a strong odor which I didn't expect because the original pickles didn't have a smell. I'm assuming
In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. I would assume this is meant to promote crust development, but how does that work? I usually see such a slurry used to thicken liquids. Other recipes that use this method: Yankee Harvest sourdough "Secrets of a Jewish Baker" glaze Jewish Sour Rye on The Fresh Loaf What's Cooking America bread machine tips... for a good crust, and I understand that the slurry is meant to promote crust development, but I fail to understand what it is about cornstarch that mimics good crust development.