The last attempt at Pickled Ginger went bad so I’m giving it another go. I believe I had two problems last time: Low salinity Too much brine The recipes I found were by volume which should always be regarded with suspicion. A tablespoon of shaker salt has more actual NaCl in it than the same volume of course salt. To convert recipes I used this online converter and assume fine grained salt to calculate weight of…

Nell was wondering about this so I decided to give it a go. I scrounged around recipes online just to confirm that it’s no more complicated than vedge, salt, water, and time. Fermented pickles are magic! Put your vegetables in salt water and lactobacilli will eat sugars to produce lactic acid. The acid and salt transform the vedge into tart, crispy pickles that last forever in the fridge. Preparation Choose “young” ginger without big thick…

Some great ingredients at the store this weekend so I started a bunch of pickles. For the brines this is the salinity I used… A few days later… I have green garlic! I read about this a while ago and I _think_ the very acidic vinegar activated the sulphur in the skin of the garlic. So cool!