Started the fermentation of the next batch of pickles.
Just a salt brine, no vinegar. You don’t get any probiotics with vinegar for the easy-pickling method! Proper fermentation is required for the gut benefits.
You need tannins to retain the crunch and prevent from going soft. Bay leaves are common. I used hibiscus flowers.
Cut off the ends of the cucumbers, they have enzymes that make the pickles soft.
3-4% saltwater brine (7-10g salt per 1c water). Sea salt in water.
Use RODI water if you have excess minerals or chlorine in your tap. Can stop the fermentation process.
Mix with garlic, chilis, pepper, mustard seed, dill, whatever you want.
Use a fermentation weight at the top, or a ziploc with water. Cannot have pickles exposed to air.
Do not tighten lid, keep loose.
Cool, dark place for 3-5 days. Then refrigerate to stop fermentation and preserve.
Used some ghost pepper for this batch. 4 full english cucumbers, speared.
For my jar, use half a cup of whole salt (yielding less when ground) and ~12c water.
Magnus won the Dodgy finals handily.
Segmented, tenderized, and brined turkey. Sitting in fridge for ~40hrs uncovered to develop the pellicle.
Started the brine shrimp hatchery.
It’s in the hood of my aquarium so everything is contained in the same place.
You need the same water params as the tank. Maybe slightly lower salinity. But I just use my tank water.
The light in the hood gives off enough heat to keep the hatchery within the desired temp range.
My hatchery is about 1.5cups. A gram of shrimp eggs is ~1/2tsp. So fill with water and add a rounded 1/8tsp of eggs.
Keep most the eggs in the freezer. Store only about a month’s worth in the fridge.
Allow to hatch for about 2 days.
Then to harvest: turn off aerator, wait a couple minutes for the hatched shrimp to fall to the bottom and the shells to float to the surface, then detach the hatchery from the air pump and collect from the bottom.
Received liveaquaria: rose bubbletip anemone, bluetip sebae anemone, saron shrimp, tiger cowrie, sally lightfoot crab.
