Monday, August 9th, 2010.
For this week's Preserve the Bounty Challenge over at Nourished Kitchen, I made lactofermented dill pickles. Since I am new to lactofermenting, I thought I'd start with something simple, and I was able to score a few of an end crop of adorable pickling cukes. These turned out tasty, but not very crisp. I did include a grape leaf, which is said to help keep the crispness. Either I did something wrong, or maybe the grape leaf wasn't enough. Still, they taste good, and we plan to eat them.
Curious that they weren't crisp - usually a grape, oak or horseradish leaf does the trick. How did you flavor it?
ReplyDeleteSorry for the delay in getting back to you. Yes, I have since made sweet lactofermented slices, and those are crispy...I also used a grape leaf in them. So, maybe I did something wrong. I used garlic slices, dill weed, red pepper flakes, sea salt, whey, and black peppercorns--oh, and a bay leaf.
ReplyDelete