Pickling vs Fermenting + a pickled onion refill 💕🧅

[nancygossin]

Love this!! Just a tip, my mom, who has been fermenting and pickling for yearsss, always suggests using wooden utensils when taking ferments and pickled foods out of their containers. She knows the reason and I know a vague explanation and that is that the metal utensil reacts with a slightly “cancelling” affect for the foods. We’ll eat the food with a metal utensil once it’s on our plates bc it does have enough time to cancel the food properties of the food in that short amount of time from plate to mouth, but once the metal is introduced into the jar and then the jar is stored back away it has time to degrade the food.

That’s vague I know but something to look up and research a bit!

[patriciaober]

You can use peanut butter to remove label glue on a glass jar. Smear on...let sit awhile...scrub clean...wash with water and dish soap.

[et]

Not sure if you know, but onion skins are great for your own onion powder.
After I have a big bag full of skins, I rinse them off really well and then put them in my food dehydrator until completely dry.
Then just add to a coffee grinder and blend until smooth.😁👍🏻

[kittycat]

You could add a clove of garlic, peppercorns or some bay leaves for more flavor

[HelloTOFU]

❤ very interesting! Thanks for sharing

[zodiacgirl]

Your the best simplfying these processes💯💯🫶

[evelynart]

This is awesome! How long are they good for?

[Yupppi]

How come with lactic acid bacteria fermented cucumbers you add salt, water and possibly even a bit of vinegar? From this I got the idea you're only supposed to add salt if it's fermented instead of pickled. Is it a mistake by the guide calling it lacto-fermented if there's any vinegar? Or water?