Euler, If you are going to Kyoto there are amazing pickles there, make sure you have the local ochazuke (rice with pickles or fish on top, with tea poured over).
Visit the Sanzen-in temple in ohara, a short bus ride out of town. Ohara is famous for the purple Shizo leaf, on the walk up to Sanzen in is the Shibayaku pickle store. Try the Shibazuke.
If you need more japan tips just hit me up.
― American Fear of Pranksterism (Ed), Monday, 2 December 2019 08:33 (two years ago) link
i got a small amount of pickling cucumbers (12 of them) and like 12 beets so i am going to do a little bit of pickling today. i was going to ferment the beets but i'll see how much i end up with after cutting some up. might do that later in the summer when it's less hot.
― contorted filbert (harbl), Sunday, 5 July 2020 13:31 (one year ago) link
Has anyone pickled (or fermented) garlic before? We grew it in the garden this year and I'm not sure whether I should try to pickle it fresh or wait for it to dry first.
― seandalai, Sunday, 5 July 2020 16:07 (one year ago) link
i have not pickled or fermented garlic but my uneducated, unhelpful opinion is that you could do it either way
i made 5 pints of pickles. will do the beets either tomorrow or tuesday--need enough time to clean and boil them and i'm tired now.https://i.imgur.com/73oLmvn.jpg
― contorted filbert (harbl), Sunday, 5 July 2020 21:15 (one year ago) link
Woke up today, harvested a bunch of tiny plums from the tree in the backyard, started pickling them. My first pickling.
Still have so many plums left. Everyone's telling me to make jam, seems like I have to go buy some new jars and lids for that (and spend another hour slicing and pitting the little guys.)
― lukas, Sunday, 5 July 2020 22:47 (one year ago) link
Do not go to pickledplum.com for a recipe for plum pickles, you will not find one.
― lukas, Sunday, 5 July 2020 22:48 (one year ago) link
nice! make a plum cake, too. i want to make peach jam this year but i dread the process of removing the skin.
― contorted filbert (harbl), Sunday, 5 July 2020 23:14 (one year ago) link
if I make plum jam it'll definitely be preserves, leaving the skin on. plum cake sounds amazing actually.
― lukas, Sunday, 5 July 2020 23:22 (one year ago) link
I’ve had plenty of Homemade plum and damson jam with the stones left in. No real harm in it you just turn a big job in to a small job, done at toast spreading time.
― American Fear of Scampos (Ed), Monday, 6 July 2020 03:59 (one year ago) link
Found a low-effort jam recipe, made some mistakes, tried it and wasn't impressed.
This morning I put a few spoonfuls in with my Greek yogurt and granola and ... magic. That added sweet+sour makes it a completely different dish.
Sunday I get to see how the pickles turned out.
― lukas, Tuesday, 7 July 2020 20:41 (one year ago) link