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Devonviolet
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Well, its been 7 days since I started fermenting the pickles and Jicama.
We tasted them last night at dinner. They are both yummy! The pickles are a bit softer (in the middle), than I hoped they would be. But, they still have a nice crunch.
The Jicama is just a bit less firm, which is a good thing. It still has a nice crunch and has taken on the pink color of the sauerkraut juice culture, with a tiny bit of effervescence.
ETA: When I made the pickles, on inspiration I added some coarsely chopped onion. We were pleasantly surprised at how good the onion was! I will definitely be adding larger pieces of onion to pickles and cultured vegetables, in the future.
We tasted them last night at dinner. They are both yummy! The pickles are a bit softer (in the middle), than I hoped they would be. But, they still have a nice crunch.
The Jicama is just a bit less firm, which is a good thing. It still has a nice crunch and has taken on the pink color of the sauerkraut juice culture, with a tiny bit of effervescence.
ETA: When I made the pickles, on inspiration I added some coarsely chopped onion. We were pleasantly surprised at how good the onion was! I will definitely be adding larger pieces of onion to pickles and cultured vegetables, in the future.
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