On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
> I did a little looking around and found these two recipes that I will
> try this summer.
>
> FERMENTING PICKLES
> ISRAELI STYLE
> Ingredients
> " 20 cucumbers (or as many as you need in order to fill the jar)
> " 9 cloves of garlic, crushed and not peeled
> " 2 tablespoons Ball Mixed Pickling Spice
> " 5 bay leaves
> " 6 Japone chili peppers
> " Fresh dill and fresh grape leaves (optional)
> " Pickling salt and water
> Instructions
> 1. Wash your pickling cucumbers well with a tiny bit of dish soap
> and cool water.
> 2. Wash your gallon jar well with warm water and dish soap.
> 3. Pack the cucumbers into the jar halfway through...
> 4. Add the garlic, pickling spice, bay leaves, chili peppers. Add
> dill and grape leaves if you're using them...
> 5. Finish packing the jar with more cucumbers.
> 6. Dissolve one tablespoon of pickling salt in one cup of water
> to make the brine. Add the brine to the jar filling it all the way but
> leaving one inch of headspace. Add more brine as needed.
> 7. Add a fermentation weight to make sure all the cucumbers are
> under the brine. Add a little bit more brine over the weight if you
> need to.
> 8. Place your jar on a plate to catch any liquid that is going to
> spill out during the fermentation process and set aside at room
> temperature to ferment.
> 9. It will take about two weeks for the fermentation process to
> be done. You'll notice the brine becomes foggy and bubbly. There will
> also be some foam on the top. If you didn't use a special fermentation
> lid for the jar, make sure to "burp" the jar once a day. This means
> you need to open the jar and leave it open for a few minutes to let
> the gas out.
> 10. Your pickles are ready when the brine clears out a bit.
> 11. Store your jar in the fridge or in a root cellar. Serve cold.
> Notes
> Make sure to use small pickling cucumbers. The best ones are 3 to 4
> inches long.
> Try to use cucumbers that were just picked. The fresher the better!
> You can also do 1 1/2 tablespoons of salt if you'd like your pickles a
> tiny bit less salty.
>
> Half Sour Pickles
>
> Recipe By :Pamela Rappaport
> Serving Size : 8 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 cup kosher salt
> 1 tablespoon pickling spices
> 2 whole garlic cloves -- sliced (2 to 3)
> 8 whole pickling cucumbers -- or enough to fill jar
> 3 cups water -- or as needed to cover
>
> Put the salt into 3 cups water and mix until salt is dissolved.
>
> Place washed cucumbers into jar along with the garlic and spices. You
> are
> almost done with your half sour pickle recipe, I told you it was easy!
>
> Pour the salt water mixture into a 1quart jar to a level that covers
> the
> cucumbers. If necessary add more water. If the cucumbers float, weigh
> them
> down with a clean glass or bowl. They must be covered by the water,
> any that
> are exposed will rot. There is nothing worse than rotten half sour
> pickles!
>
> Cover loosely with a paper towel, do not seal. Let sit out on the
> counter
> for 3 to 4 days. You want to see the little bubbles form, this means
> your
> half sour pickles are fermenting and the recipe is going well.
>
> Move to the refrigerator and chill and you've done it! You made half
> sour
> pickles.
>
> This one is for Fun
> Quick Kimchi
> Makes About 2 Cups
> 1 small head napa cabbage (about 1 pound)
> 1/3 cup kosher salt
> 1/3 cup unseasoned rice vinegar
> 1 Tbs sugar
> 1 tsp sweet or hot paprika
> 1/4 tsp cayenne pepper
> 1/2 medium red bell pepper
> 3 medium scallions
> One 3-inch piece of fresh ginger
> 1 garlic clove
> Trim off the core end of the cabbage. Split each leaf lengthwise and
> cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the
> cabbage and salt in a nonreactive bowl and set aside at room
> temperature for 2 hours.
> Bring the vinegar, sugar, paprika, and cayenne to a boil over high
> heat in a small saucepan.
> Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it
> to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3
> cup) and peel and Microplane-grate the ginger (about 1 tablespoon);
> transfer each to the bowl with the bell pepper as it is prepared.
> Press the garlic (about 1 teaspoon) into the bowl.
> Drain, rinse, and thoroughly dry the cabbage; add it to the bell
> pepper mixture along with the vinegar mixture and stir until
> thoroughly combined. Pack the kimchi into a nonreactive bowl or jar,
> cover, refrigerate until you are ready to use it. Kimchi will keep in
> the refrigerator for about 1 week.

By cooking and fermenting the cactus called the agave (pronounced 'Uh-Gah-Vee), you can make tequila.