BRINE FOR FERMENTING RECIPES
TURKEY BRINE | BBC GOOD FOOD
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
Provided by Adam Bush
Total Time 15 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
KIMCHI | VEGETABLE RECIPES | JAMIE MAGAZINE
Kimchi is Korea’s famous dish and is traditionally made with cabbage, spiced up with garlic, ginger and shrimp paste. It’s full of flavour, but what’s more, it’s good for you too. The cabbage is mixed with salt, which starts off the lacto-fermentation process, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. It’s so easy to make your own, and you can adjust the ingredients to suit your own tastes. Kimchi will last for up to three months in the fridge in an airtight jar.
Total Time 3 hours 5 minutes
Yield about 1 litre
Number Of Ingredients 8
Steps:
- Quarter and remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl. Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.
- Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours.
- Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.
- Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste. Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined.
- Matchstick the daikon and spring onions, then place in a large bowl.
- Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly.
- Spoon the kimchi into a large kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
- Leave the kimchi to ferment at room temperature for 2 to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.
- When the kimchi tastes delicious, transfer the jar to the fridge for up to 3 months.
Nutrition Facts : Calories 22 calories, FatContent 0.5 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 2 g protein, CarbohydrateContent 3.2 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1.4 g salt, FiberContent 1.5 g fibre
More about "brine for fermenting recipes"
TURKEY BRINE | BBC GOOD FOOD
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
From bbcgoodfood.com
Total Time 15 minutes
From bbcgoodfood.com
Total Time 15 minutes
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
See details
STAR ANISE BRINE RECIPE - NYT COOKING
Back in 2012, Sam Sifton spent some time with Jesse Griffiths, a hunter, and the author of who wrote “Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish.” Mr. Griffiths brined the chops he hunted and gathered chops in an anise-flavored brine. “The result,” Sifton wrote at the time, “is like overproof American whiskey touched by a splash of water, its flavor enhanced rather than diluted by the process.” But home cooks should take note that this same brine is not just for feral boar. Use it on the very chops you’d buy at the supermarket. Simply make up the brine the night before (or even the morning of), and soak your chops. Try it in our recipe for smothered pork chops, or in your own recipe for chops, but do try it.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 856 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 856 per serving
- Let cool completely and refrigerate until needed.
See details
SPAGHETTI WITH HOT-SMOKED SALMON, ROCKET & CAPERS RECIPE ...
A speedy and delicious dish
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course
Cuisine Italian
Calories 524 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course
Cuisine Italian
Calories 524 calories per serving
- Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again – take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.
See details
HOW TO USE A FERMENTING CROCK - THE PRAIRIE HOMESTEAD
Dec 22, 2021 · Fermenting weights are important because they keep the vegetables under the brine. If the veggies aren’t covered with the brine, they’ll get covered in mold (yuck). Presoaking your fermenting weights in water prevents them from soaking up your brine.
From theprairiehomestead.com
From theprairiehomestead.com
See details
DILL PICKLES RECIPE | ALTON BROWN | FOOD NETWORK
Deselect All. 5 1/2 ounces pickling salt, approximately 1/2 cup. 1 gallon filtered water. 3 pounds pickling cucumbers, 4 to 6-inches long. 1 …
From foodnetwork.com
From foodnetwork.com
See details
SALTED FERMENTED SHRIMP (SAEUJEOT) - MAANGCHI’S KOREAN ...
Apr 14, 2020 · A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it’s used to season many Korean dishes in place of salt. Many Koreans include salted …
From maangchi.com
From maangchi.com
See details
HOW TO USE A FERMENTING CROCK - THE PRAIRIE HOMESTEAD
Dec 22, 2021 · Fermenting weights are important because they keep the vegetables under the brine. If the veggies aren’t covered with the brine, they’ll get covered in mold (yuck). Presoaking your fermenting weights in water prevents them from soaking up your brine.
From theprairiehomestead.com
From theprairiehomestead.com
See details
DILL PICKLES RECIPE | ALTON BROWN - FOOD NETWORK
Deselect All. 5 1/2 ounces pickling salt, approximately 1/2 cup. 1 gallon filtered water. 3 pounds pickling cucumbers, 4 to 6-inches long. 1 tablespoon black …
From foodnetwork.com
From foodnetwork.com
See details
SALTED FERMENTED SHRIMP (SAEUJEOT) - MAANGCHI’S KOREA…
Apr 14, 2020 · A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it’s …
From maangchi.com
From maangchi.com
See details
JACKFRUIT - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Most recipes that require prepared jackfruit call for the canned fruit. This just needs to chopped and any stray seeds removed before being simmered in the spices of your choice for 10-30 mins. Jackfruit …
From bbcgoodfood.com
From bbcgoodfood.com
See details
CHARCUTERIE: THE CRAFT OF SALTING, SMOKING, AND CURING ...
The recipes in this book have incorrect quantities of salt, curing salt, and sugar. The fermenting times advised in this book also do not permit adequate fermenting using the culture the author recommends in the recipes…
From amazon.com
From amazon.com
See details
WELCOME TO CULTURED FOOD LIFE! - CULTURED FOOD LIFE
Welcome to Cultured Food Life! Learn how to grow your own probiotics in a jar. Find easy ways to ferment your food and increase your health. Click the Start Here button on the menu or sign up for my …
From culturedfoodlife.com
From culturedfoodlife.com
See details
FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES ...
Having been fermenting for a while, I’ve seen a number of brine ratio charts and calculators. They vary from 2 to 5% salt to water ratios, depending on the type of vegetables. However, Agrius uses a MUCH simpler fermentation brine. Regardless of what they are fermenting…
From fermentingforfoodies.com
From fermentingforfoodies.com
See details
PICKLED SAUSAGES: YOUR COMPLETE GUIDE – GROW YOUR PANTRY
Mar 22, 2019 · Put brine in a large jar. 2. Put the cooked sausages in the jar. 3. Keep the jar in the refrigerator. 4. You can eat the pickled sausage after 2 or 3 days, then the sausage will have absorbed the full flavors of the brine. Method 2: 1. Prick holes in the smoked sausage. (The holes will help the smoked sausage absorb the flavors from the brine…
From growyourpantry.com
From growyourpantry.com
See details
FERMENTING BEANS AND LEGUMES - CULTURES FOR HEALTH
Fermenting beans will help to make them more digestible, but you need to start with properly prepared beans in the first place. Here are a few tips to cook great beans for eating fresh, and fermenting: Soak them at least 24 hours, in warm water, in a warm …
From culturesforhealth.com
From culturesforhealth.com
See details
FIVE EASY PICKLED EGG RECIPES - BACKYARD POULTRY
Apr 14, 2021 · Pour brine mixture over eggs, leaving a one-inch head space to allow the gases to escape. Remove air bubbles, fill jar with additional brine if necessary, making sure to cover eggs. Add fermenting lid. Allow to sit in a cool dark location for three days.
From backyardpoultry.iamcountryside.com
From backyardpoultry.iamcountryside.com
See details
SOUTHERN-STYLE VINEGAR PEPPER SAUCE — OUR DAILY BRINE
Jan 01, 2014 · Pepper sauce, or “peppa sauce” to use the Southern parlance, is a dead-simple Southern staple.The recipe couldn’t be easier: peppers and vinegar in a bottle. But don’t let the simplicity fool you. Pepper sauce can elevate a bland bowl of collard …
From ourdailybrine.com
From ourdailybrine.com
See details
