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
    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!