dw00--there's actually a number of traditional fermeted vegetables from Germany, including a saurkraut made of shredded turnip. Mmm...
Erin--I like pickles of all kinds, but if you want a true (actually fermented) pickle rather than a refrigerator pickle, make a brine with 1.5 Tablespoons of salt per litre of water, a little less salt if it's cold in your house, and let ferment several weeks. Add oak, grape or horseradish leaves for tannin to keep the pickles crisp.
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Date: 2008-01-07 08:50 pm (UTC)Erin--I like pickles of all kinds, but if you want a true (actually fermented) pickle rather than a refrigerator pickle, make a brine with 1.5 Tablespoons of salt per litre of water, a little less salt if it's cold in your house, and let ferment several weeks. Add oak, grape or horseradish leaves for tannin to keep the pickles crisp.
I'm putting up a batch today with red radishes...