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Post by Noriko on Jul 19, 2009 21:34:03 GMT -5
So, having already tried bran pickling last summer and failing miserably, perhaps I should give pickling in miso a shot. However, how much miso do you need? I have a jar of the stuff but it was expensive and I'm thinking I can part with half of it. Also, what sort of set up does one need? Push the veggies in the miso in a glass jar and wait or do I need more specialized equipment? I think my bran project failed because I didn't have the material under weight...
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Post by Saionji Shonagon on Jul 20, 2009 0:19:42 GMT -5
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Post by Saiaiko on Jul 20, 2009 11:56:01 GMT -5
That's pretty much it. I cheated a little and bought a less expensive big re-closeable tub of Korean-style red miso to do the pickles in. Somewhere, and I can't remember the book, I read that some house wives in Japan still keep a huge reservoir of miso below the kitchen to maintain a steady supply of pickles. I've found that miso pickles (still in the miso) will keep for two weeks at Pennsic without refrigeration.
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Post by Noriko on Jul 20, 2009 16:01:56 GMT -5
Alright, let's see what happens (;
And I should give nuka-zuke another shot. I think I diagnosed the main issue- I was using a plastic container! I should go to the hardware store and get a big ole glass jar instead. But I might wait until it cools down around here, especially since with a roommate, fridge space is at a premium (unless I put the nuka-zuke container in the veggie crisper...)
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Post by solveig on Jul 20, 2009 23:01:29 GMT -5
Noble Cousin! Greetings from Solveig! Alright, let's see what happens (; And I should give nuka-zuke another shot. I think I diagnosed the main issue- I was using a plastic container! I should go to the hardware store and get a big ole glass jar instead. But I might wait until it cools down around here, especially since with a roommate, fridge space is at a premium (unless I put the nuka-zuke container in the veggie crisper...) I believe that you have misdiagnosed the problem. Nukazuke depends upon maintaining an active lacto-bacilli culture. Proper daily aeration is much more important than refrigeration. The stuff should smell more or less like beer. If it doesn't, then no amount of refrigeration will fix things. Plastic tubs should not be causing a problem unless the particular plastic is killing the lacto-bacilli or promoting the growth of some other bacilli. Traditionally, pickles were made and kept in either crockery or wooden tubs. |
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Post by Noriko on Jul 20, 2009 23:08:25 GMT -5
Hmn, well, I was also using a long, shallow(er) container... and it was August.
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