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.
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.
Isn’t that a pickled egg?
no, to pickle you start with a salt+acid(vinegar) brine. In fermenting the acid component is developed by bacteria, in this case lactobacillus!
The end result tastes similar but develops over time so you can make things as funky as you like. That said if you handed someone one of these day #3 purple eggs and and told them it was pickled they likely wouldn’t be able to tell it wasn’t unless they were very familiar with that lactobacillus tang. I could move these to the fridge and be happy but i’ve never fermented eggs before and i’m very curious what’s going to happen.
It also fizzes which is really neat for instance in hot sauce. The eggs don’t really fizz much but vegetables will tend to like if you make cucumber slices you can make it just like dill pickle chips but when you bite them there’s a little fizz to it like poprocks. This is super good with jalapeño, makes a great relish.
I like to make coconut milk kefir and it gets fun little (soft) poprocks too.