Tag Archives: pickles

Diary: tasks (sundry = stereo, pickles, pre-school)

Today-ish (amongst laundry, salads, coffees, bath and vacuuming…) 

* Setting up stereo (need sturdy table)
* Making pickles (trying with kojo)
* Investigating pre-school (not pictured)

Evidence (brief): 

Note: from this photo, rather hard to gauge the *massive* size/heft of this turntable and amp. Next step is reconnect speakers with lower gauge wires trim for appropriate placement tbd / Really need a hi-fi master/buddy to help proper set-up

Note: got behind on the pickle assembly line but in the meantime, got a few more jars into the flow by consuming the exceptionally perfect peanut butter (formerly) contained within

Kitchen: Dave’s Pickles (“branded” as gifts, not a side-hustle)

Kitchen: Pickles (“branded” as gifts, not a side-hustle)

Don’t call it a business, nor a side hustle, this is arts and crafts for gifts and kindness.

This batch from May 20, going out into the world.

Handmade/package/decorated… Everything up/recycled (except the vegetables).

Kitchen: Brief guide to salt fermented pickles

For the record, these are salt fermented though i did a couple with vinegar and sugar which are great too. the salt does some kind of magic anaerobic fermentation creating pro-biotic goodness. The taste is clean and simple with the veggie taste and texture intact.

Basically:

chop up whatever veggies i have (in this case, carrots and daikon and onion)

stuff in a sanitized (not really sterilized) jar (stashed in hot water for a while on stove and handled with tongs)

toss in a garlic/onion and a bay leaf (there’s an enzyme which helps the crispyness)

top off with brine (basically 2 Tbps of non-iodized salt to 1 litre/quart water)

fill to top and/or put a cabbage leaf or something on top to push the veggies below water line

stash em in dark place for a few weeks, months – will be fizzy when ya open up

after open, stash in fridge.

there’s all sorts of complications you can add to the process but i am a simple boy. have done a load of batches now and all turn out decent. mild, clean, crispy.

and yes, someone has already sent me the Portlandia “pickle that” clip. thanks.

Kitchen: Umeboshi update (drying after salting, before salting again)

umeboshi drying (for 5 days) at Tsuchida Cottage after first 5 days of salt brine

[continuing from: Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)]

I know what you’re wondering, “but Dave, weren’t you doing some salted pickled plums? Don’t tell me the remarkable birth of a perfect little human has distracted you from this important task!“

Don’t worry friends, the umeboshi are pleasantly going through a multi-day drying process after a multi-day salting process and soon, will go back into the salt brine in a ceramic vessel.

Note: If you have no idea what I’m talking about, there’s a complete breakdown of the process at my creative life archive… In short, we started this project in between our “due date” and the actual “birth date” since we stumbled upon a mighty free stash – and it’s a multi-month long process / probably eating them in November. Also made ume jam, pickles, syrup etc.

[Update to the Update]

umeboshi dried in net for 5 days in backyard and under eaves when raining (thanks for parents for moving them as this was all going on while lil Ichiro was being born and whatnot)

also, flipped the little soft plums from time to time, rather gently, while in the net…

then brougt the nets (2) inside and put the treasures back into the ceramic crock vessel (note: we found this crock while tidying up Ryoko’s tool shed)

the salt brine was retained from the original 5 day soak. when first put inside, the plums almost over filled the crock, now barely halfway full…

{not pictured: placed wood and rocks on top of the plums and then a cloth over the opening, tied on, with lid on top/ stashed in cool dark place (outta the way) / now we wait for some time – they smell great}

oh, we need some “shiso” leaf to add red colouring… #semioptional

while i was in the kitchen tending to the umeboshi, rocked out a couple jars of cucumber pickles 

nothing fancy: salt brine with bay/laurel leaf with sometime onion tossed in

Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)

Re: making umeboshi (salted “plums”) – These tart and salty gems come in all sorts of sizes and various styles and are a common part of so many *normal* Japanese dinners. I LOVE em and wanted to try making… thanks to the neighbour’s tree, the chance came, ready or not… 

Requires obviously the sorta plums (in this case from the neighbour’s tree), salt – lots of salt, liquor (a clear fruit liquor made for this sort of purpose)…

plus a big ceramic crock (found in the former chaos of the tool shed), a piece of wood, a couple of rocks, cloth and string. Continue reading Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)

Kitchen: pickle jars & exciting times

Another jar of pickles / fermented for 6 weeks and opened today #carrots (no, baby still waiting inside Hotel Ryoko)

not really peanut butter (obv) but a handy jar in our lil kitchen at Tsuchida Cottage

Kitchen: Vegetable Ferments

Took a break from the kura sortganizing project (due to unexpected frustration & unresolved mysteries) and fermented some various vegetables / daikon, onion, cucumbers, carrots, etc in salty brine. 

Also moved from peppers, garlic and other spicy things fermented last Oct. to small jars and into fridge.  

Diary: Kaki / Permissions, various notes and projects

Kaki (persimmon) perhaps the most under-appreciated fruit (to me at least). So interesting! Looks vaguely like a tomato with colour of an orange, firmness of apple or soft pear sometimes, texture like passionfruit or something – Only drawback is tricky to peel and prepare for clumsy folks (me).

The neighbourhood is loaded with full trees right now – i can’t eat fast enough!

Continue reading Diary: Kaki / Permissions, various notes and projects

Kitchen: Pickles and Ferments / Tsuchida Cottage (2 batches)

Pickles and Ferments, batch 1

Fermenting & Pickling Bonanza!

Cucumbers, Daikon, Garlic, Peppers (various), Onion etc.

Some anaerobic fermenting in seasalt brine. Some pickling in vinegars (various).

Pickles and Ferments, batch 2

Note the big jars are 2+ litres each.