Fermented Pickles

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I mostly do peppers,

How to make fermented hot sauce from scratch.

That’s a lot! Are you selling these products? Or are you drinking shots of hot sauce, LOL The ferment blowups sound like it’s a bit on the warm side: fast ferment=foam & chunks rise and plug the water trap/vent…pop! I’m just using regular pickling salt, less chemically intensive to make and way cheaper. Sea salt is another choice, 2-3.4%, by weight. Whenever adding things which could dilute the final acid level, it’s a good idea to check the final pH. I once added some homemade…

and I don’t have anything, but maybe post here too!

Home Fermentation

Mod: split from the Trader Joe's Yea/Nay/Meh 2017 discussion I have an irrational fear of home fermentation! No problem making my own refrigerator pickles but somehow the "leave the kimchi on the counter " part of the recipe makes hesitant… (i live alone! Who call 911 if i poison myself?!) Gonna keep poking around at recipes, maybe try a small batch that does a long slow fermentation in the fridge…

And

Master Pickle Recipe?

Hi - I have developed a pickle obsession after I had a chopped salad in a restaurant and the salad featured julienned pickled vegetables. I fell in love and want to make my own. I’ve done a refrigerator pickle and it’s ok. Then I tried Michael Symon’s master pickle recipe and it was awful - really awful. One of the things I want to make is round slices to put on sandwiches and burgers. The ones I get, even at the farmer’s market, are too thick. Is there a master pickling recipe out there that …

Okay, maybe all the old ferment threads are here? I just noticed the OP was from 2016.