jawnn
Senior Cook
- Joined
- Nov 10, 2011
- Messages
- 119
the first question is: How long can cucumber pickle stay in the fermenting jars? Sauerkraut can stay in there for a whole winter and summer.
I'v been looking at a lot of videos on youtube to find out if it is possible to can my pickles after before they rot. I spent too much money on the baby cukes to through them out. I lost a couple due to not having enough salt in them, so there maybe a limit to how long they can ferment.
Many years ago I canned sauerkraut, but that does not need to be canned. I keep my sauerkraut in the fermenting jars all summer with no problem. And I use only 3% brine [2tbsp salt per U.S. quart of water, or is that 4%?] I thought I knew hot calculate percentages, but maybe not.
And I don't even use that much salt for my KimChi. Although it is impossible to measure the salt that is in the Dulse seaweed I use. The hot pepper is a better preservative.
Maybe I should use hot pepper in the pickle brine? Well I am using black tea for the Tannin which I believe is just to raise the acidity level. Maybe I should try powdered Vitamin C ??? Not being a traditional preservative I don't know how much to use. But the food industry should know.
I'v been looking at a lot of videos on youtube to find out if it is possible to can my pickles after before they rot. I spent too much money on the baby cukes to through them out. I lost a couple due to not having enough salt in them, so there maybe a limit to how long they can ferment.
Many years ago I canned sauerkraut, but that does not need to be canned. I keep my sauerkraut in the fermenting jars all summer with no problem. And I use only 3% brine [2tbsp salt per U.S. quart of water, or is that 4%?] I thought I knew hot calculate percentages, but maybe not.
And I don't even use that much salt for my KimChi. Although it is impossible to measure the salt that is in the Dulse seaweed I use. The hot pepper is a better preservative.
Maybe I should use hot pepper in the pickle brine? Well I am using black tea for the Tannin which I believe is just to raise the acidity level. Maybe I should try powdered Vitamin C ??? Not being a traditional preservative I don't know how much to use. But the food industry should know.
Last edited: