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3% by weight (veggies+water) pao cai, Sichuan style

The jar on the right has been going for 5-6 months, I remove veggies and add new regularly. Add salt as required

>>21978526
oh fuck yea bud
got me a jar of honey fermented garlic going on 2 years

>>21978526
Shit thanks for reminding me. That does look delicious, throw some ginger in there next time it really ferments well.

How the fuck do you make to cabbage rotting with none mold or stinky slime on walls doing damage to life and kids health

>>21978710
Everything must be submerged, floaty bits will get into contact with air and rot. I use a metal mesh and a heavy glass ashtray.

>>21978710
actual nigger-brained retard. It’s not rotting. fermentation creates nothing but good bacteria that will consume bad bacteria (and sugar) as food. the salinity of lacto-fermentation also prevents mold from forming.

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>>21978710
I used a bigger version of this in the OP
so much more convenient than pressing down the cabbage with weights
Only bad thing about them is the fact there's no way to vent the lids, so pushing down the top lid will push out the bottom, takes a bit of getting used to
At that point you can just move it to a normal jar and fridge it

>>21978686
>honey fermented garlic
Holy shit, we've got a garden bed growing garlic rn

>>21978710
>cabbage rotting with none mold or stinky slime
How do you think pickles happen

>>21978686
>honey fermented garlic
had this going a couple years ago for like 6 months since i saw brad from bon appetit do it. was pretty good, the candied garlics were something i had never experienced before. but then one day after having them, i saw some red shit in my shit, got irrationally spooked thinking i got botulism and threw out the entire thing. i even periodically added apple cider vinegar to it to keep the ph down but the ph strips i had were very ballpark-y and not exact.

>>21978526
Looks yummy. I wanna try pickling but I have no idea how to sterilize containers so I’m always paranoid

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>>21978526
Nukadoko. I'm on roughly day 18/19 of the start up phase. I used 10 pounds of rice bran to make this.
Once this thing is fully ready it can produce delicious pickles in 24-48hrs and will last forever with proper care.
Kind of a pain in the ass, but it's also pretty fun to mix up the bran. Takes 5 minutes each day to tend to.

>>21979896
Just wash them, holy shit you don't need a biolab to make fridge pickles
>>21979930
Whats your recipe? I tried daikon pickles with nuka but they werent great, but I dont remember conditioning the bran or anything.

>>21979968
12% salt by weight of dry bran, some dried shiitake mushrooms, kombu, dried chili peppers, and water until it just starts to feel like a paste rsther than crumbles. You have to mix it everyday and add new veggies every few days for the first 3-4 weeks until the bed becomes active.
Over the past few days mine has started smelling a lot stronger and I'm starting to notice acidity after 2 or 3 days in the daikon I leave in there.
Flavor is quite salty from extended ferment in bed, slightly sour, complex peanuty/sesame flavor from the toasted rice bran, and some umami from the kombu and shiitake. Still needs time, but it's definitely getting there.

>>21978526
>You guys got any ferments going?
Working on some plain sauerkraut today. I have kombucha, kefir, and a fermented hot sauce going, and maybe tomorrow I'll start fermenting some carrots. I've also been pickling a lot; whenever my Polish mother-in-law swings by I give her a jar of my latest pickled cauliflower or beets or whatever, and it makes her day. "Just like Grandma used to make!" It's a comfy feel.

>>21979930
This makes me think, can you pickle stuff in sourdough discards? It's acid right?

>>21980084
Nuka is a bit different because you feed it vegetables and only add more bran when your bed gets too low. The bran acts as a ph buffer, it keeps the substrate to microbial ratio extremely high and the high salt % keeps it low yeast and high LAB. To make a sourdough starter work in the same way as a nuka bed you would need to make it a lot thicker with wheat bran and essentially just make a worse nuka bed.