Home made pickles (moved from General Chowhounding Topics board)
Paulustrious | Jan 9, 201011:05 AM
And by pickle, I do not mean (just) dill pickles. What do you pickle and how?
Certain vegetables I pickle by fermenting. Put them in a brine solution and leave them to ferment and acidify. Cabbage would be the prime ingredient. Carrots and daikons another.
Some people put hot peppers in a vinegar solution. I particularly like julienned carrots and radishes this way. I add sugar in some form, toss in a bouquet garni of whatever's handy and add a few dollops of some fish sauce.
I make ceviche, but I have never really pickled any fish for long(ish) term storage. Have you?
What's your take? I suspect those of Eastern European and East Asian heritage do a lot more of this.