Wednesday, April 20, 2011

Cool(ed) pickles

Since the 4 years I live in Thailand, I have made a lot of fermented cabbage (sauerkraut), but recently my pickle teacher (Bill Hetting from told me that my room temperature (30 degrees Celsius-86 degrees Fahrenheit) is too warm to pickle and it could create some less beneficial bacteries, and indeed after a while my sauerkraut gets a bit too dark and the taste is not that "sauer" anymore.
So I decided to cool my pickles during the first 4 days of fermentation to less than 25 degrees Celsius-77 degrees Fahrenheit, so I bought myself a big waste bin, filled it partially with water and ice and put my pickle pot in it, so it was cooled "bain Mare" style. After the initial 4 days I put it in the fridge, where I can keep it for at least 8 months.The pickles "bain Marie" style  gave me a much better result, thanks Bill.

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