three days (so far) in a 5% salt brine with beets, garlic, jalapeño and carrot.

These are firm/ever so slightly rubbery with a nice little bit of beet and garlic flavor

I wanted to try for 2 weeks but I can’t stop eating them I’m down 1/4 on day 3.

  • DigitalDruid@lemmy.sdf.orgOP
    14·
    10 months ago

    after a day it looked like I was hatching aliens

    I like a very soft yolk, would cook these 2 more minutes if anyone else was going to eat any of these.

    • atx_aquarian@lemmy.world
      9·
      10 months ago

      Ok, so boiled first, then… does that count as pickled? Or maybe that’s a lower salt ratio than pickling so it can ferment?

      I’m surprised that looks so appetizing. Coloring can change expectation of flavor (so I’m not a fan of Halloween colored food), but this is beautiful use of natural coloring with beets.

      • DigitalDruid@lemmy.sdf.orgOP
        13·
        10 months ago

        pickled is when you add acid to your brine (usually vinegar), fermented is when you make your own acid, lactobacillus in this case.

        as a kid my grandma ran a bar and they served purple pickled eggs in a big jar on the bar and I loved them. The color is so nice!

        I bought the glass vessel to recreate these pickled eggs and have recently got into fermenting so this is my first attempt to make them this way.

        much darker now:

        • sgnl@midwest.social
          5·
          10 months ago

          Do you have to clean it out after every “batch”? Or can you utilize the past brine to make more?

          • DigitalDruid@lemmy.sdf.orgOP
            3·
            10 months ago

            When i make hot sauce I use everything up and sterilize. This is my first batch of eggs but i don’t plan to save any of this brine if I make another batch I’m still playing with flavors.

            I have a ginger bug going and i think you keep that going indefinitely like a sourdough starter but it’s my first one so i really dunno yet!