the new Noma Guide to Fermentation has a genius low cost solution for this: use a ziploc bag and fill it with water. You just have to not overfill it so you can get it into the mouth of the jar. I did this for a batch of kim chi I just made and it works like a charm.
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They totally stole that from me. I’ve made pickles using that method for years. But fill the ziploc with brine, not water, in case it leaks.
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How did it turn out?
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If I recall correctly, it turned out well. On the other hand, I still have some, and it’s been four months, if that’s any measure of success.
I got inspired by this thread and did a batch myself. Mostly just wung it off a couple of those recipes, using mostly cider vinegar, salt, Mexican oregano and the juice of a half a lime. I had to top it off a bit with water, and I filled my ziploc with brine like @small_h suggested.
It’s only been going a few days, but there’s def. action going on–it hisses every time I crack the top. Will taste soon.
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The Pikliz we make also has green onions and shallots. We also charge the jars with thyme, lime juice and garlic. And a LOT of habaneros (since scotch bonnets are hard to find around here).
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Pikliz!
I’d love to think it might ferment like the "quick curtido " recipe in the Serious Eats link, but I used something more like the NYT pikliz recipe, which uses way more vinegar.
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I make curtido with vinegar since that’s how I’ve always had it whether in a Salvadoran home or a restaurant. I do know it can be fermented, but I’ve never actually seen it not be pickled. The oregano is a constant. I’ve never seen oil in it.
It’s also not spicy since like most Latin American food, Salvadoran food is not hot.
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Thank you!
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Cool post. I am tabula rasa about curtido, but I’ll learn as I try to follow along…
