Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.


[/td][/tr][/table]
Search
 
 

Display results as :
 

 


Rechercher Advanced Search

Latest topics
» What's Up? Yukon gold potatoes!
by saganco Yesterday at 11:42 pm

» jalapeno variety question?
by BeetlesPerSqFt Yesterday at 11:12 pm

» How's the Weather Where You're At?
by sanderson Yesterday at 10:35 pm

» 1st Seed Catalog Arrived :)
by Scorpio Rising Yesterday at 9:10 pm

» New Composter - Need Help Filling Correctly
by saganco Yesterday at 9:10 pm

» CarbSmart (tm) Potatoes
by No_Such_Reality Yesterday at 5:42 pm

» Third Year SFG in Canada
by countrynaturals Yesterday at 5:08 pm

» Butterfly Junction
by countrynaturals Yesterday at 5:02 pm

» Tomato Questions
by brianj555 Yesterday at 4:35 pm

» December Avatar: 'Tis The Season!
by sanderson Yesterday at 2:29 pm

» The Research Journey:cardboard covering of newly planted seeds
by saganco Yesterday at 1:15 pm

» Areogardening
by trolleydriver Yesterday at 12:58 pm

» Garden Clean-Up/Preparation
by CapeCoddess Yesterday at 12:18 pm

» Sweet Potatoes
by countrynaturals Yesterday at 11:29 am

» Sauerkraut & fermenting veggies
by sanderson 12/11/2017, 9:41 pm

» 2017 SFG in Brooks, Ga
by Turan 12/11/2017, 6:39 pm

» What are you eating from your garden today?
by sanderson 12/11/2017, 2:40 pm

» Winter Sowing vs. Winter Growing
by countrynaturals 12/11/2017, 11:44 am

» New England December 2017
by Scorpio Rising 12/10/2017, 10:45 pm

» Mushroom in my lettuce!
by Scorpio Rising 12/10/2017, 10:40 pm

» 5-BOOK BUNDLE GIVEAWAY - ENDS 12/1/17
by No_Such_Reality 12/10/2017, 4:15 pm

» N&C MW; Deep Winter December/January 2017-2018
by Scorpio Rising 12/10/2017, 1:36 pm

» December: What to plant in Northern California and Central Valley areas
by countrynaturals 12/10/2017, 1:24 pm

» Spring Fever Anyone?
by brianj555 12/10/2017, 12:50 pm

» WARNING! Please Read! (Especially Grandparents)
by Scorpio Rising 12/9/2017, 8:53 pm

» Mid-South: December 2017
by brianj555 12/9/2017, 7:29 pm

» The start of the New Garden
by brianj555 12/9/2017, 1:35 pm

» Holy snow Batman!
by countrynaturals 12/8/2017, 6:26 pm

» First Year Square Foot Gardening in Zone 9 South Mississippi
by CapeCoddess 12/8/2017, 3:09 pm

» A compost calculator
by kygardener 12/8/2017, 1:34 pm

Google

Search SFG Forum

Brine Curing, How does that work?

View previous topic View next topic Go down

Re: Brine Curing, How does that work?

Post  Damon on 9/7/2012, 10:57 pm

Cool. Brine curing? How does that work?
avatar
Damon

Male Posts : 57
Join date : 2012-04-25
Location : Alabama

View user profile http://www.greenhorngardening.com

Back to top Go down

Brine Curing, How does that work?

Post  Nonna.PapaVino on 9/7/2012, 11:32 pm

Brine curing is adding a certain ratio of salt and water to vegetables, then letting them sit until the natural yeasts on them form lactic acid, which creates the sourness we like. Think sauerkraut, and the barrel-fermented pickles our fore-fathers/-mothers put up for winter meals. Here's a website with information on brine curing cucumbers. http://pickyourown.org/pickles_oldfashionedbarrel.htm (scroll down to the natural fermented dill pickle recipe)
You might also enjoy the Wild Fermentation site--it's the one I used to make a crock of sauerkraut this fall: http://www.wildfermentation.com/
Personally, I prefer not to hot water can my brine cured pickles, believing the compounds in naturally fermented vegetables aids digestion with healthy probiotics, like yogurt, etc. Does this help?

Nonna.PapaVino

Female Posts : 1437
Join date : 2011-02-07
Location : In hills west of St. Helens, OR

View user profile

Back to top Go down

Re: Brine Curing, How does that work?

Post  camprn on 9/7/2012, 11:44 pm


____________________________

41 years a gardener and going strong with SFG.
http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-weeks-until-frost

There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

http://squarefoot.creatingforum.com/t1306-other-gardening-books



avatar
camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14165
Join date : 2010-03-06
Age : 55
Location : Keene, NH, USA ~ Zone 5a

View user profile http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-week

Back to top Go down

Re: Brine Curing, How does that work?

Post  Nonna.PapaVino on 9/7/2012, 11:48 pm

Your source may have meant lactic acid, which occurs when in brine curing fermentation takes place.

Nonna.PapaVino

Female Posts : 1437
Join date : 2011-02-07
Location : In hills west of St. Helens, OR

View user profile

Back to top Go down

Re: Brine Curing, How does that work?

Post  camprn on 9/7/2012, 11:51 pm

@Nonna.PapaVino wrote:Your source may have meant lactic acid, which occurs when in brine curing fermentation takes place.
I know it, LOL, it's a common misconception. A lot of folks what to know why there's no milk or whey in the solution...........

sometimes that cracks me up darn funny

____________________________

41 years a gardener and going strong with SFG.
http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-weeks-until-frost

There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

http://squarefoot.creatingforum.com/t1306-other-gardening-books



avatar
camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14165
Join date : 2010-03-06
Age : 55
Location : Keene, NH, USA ~ Zone 5a

View user profile http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-week

Back to top Go down

Re: Brine Curing, How does that work?

Post  landarch on 9/9/2012, 1:11 am

at the restaurant Ted's Montana Grill they serve an appetizer called "half-sours"...a great tasting brined cucumber slices. It's difficult to find the real recipe. I think the cucumbers sit in a brine solution whith herbs and spices at room temperature for several days.

I actually tried some overnight in the fridge and they tasted pretty good.
avatar
landarch

Posts : 1145
Join date : 2012-01-22
Location : kansas city

View user profile

Back to top Go down

Re: Brine Curing, How does that work?

Post  Damon on 9/13/2012, 7:57 am

Ah, thanks for putting this here. I was trying to find where I had asked about this topic. Cool!

The thing about brine curing is this is basically what I do to preserve bait fish for fishing later on. It's cool that a similar process can be done quickly with veggies.

Thanks, guys!
avatar
Damon

Male Posts : 57
Join date : 2012-04-25
Location : Alabama

View user profile http://www.greenhorngardening.com

Back to top Go down

lactic acid

Post  Nonna.PapaVino on 9/13/2012, 8:39 pm

Which is also, through fermentation and time on the lees, that that wonderful buttery, viscous quality in a fine chardonnay makes its appearance. A credit to malo-lactic acids. Nonna, who has a third 1/2 gallon jar of brine cured cucumber pickles working on the counter.

Nonna.PapaVino

Female Posts : 1437
Join date : 2011-02-07
Location : In hills west of St. Helens, OR

View user profile

Back to top Go down

Re: Brine Curing, How does that work?

Post  Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum