A quick ferment, or fauxment (as we like to call it) is a great way to make delicious batches of all different types of pickled fruits and vegetables in no time at all. Satisfy your craving by trying any of the three recipes listed below, or use our master recipe to pick your own pickle.
Ingredients
- Lactic Acid:
- 4g (8%) (2 tsp) Lactic Acid
- 20g (40%) (2Tbsp+1tsp) Kosher Salt
- 26g (52%) (2 Tbsp) Sugar
- Malic Acid:
- 4g (8%) (2 tsp) Malic Acid
- 20g (40%) (2Tbsp+1tsp) Kosher Salt
- 26g (52%) (2 Tbsp) Sugar
- Citric Acid:
- 4g (8%) (2 tsp) Citric Acid
- 20g (40%) (2Tbsp+1tsp) Kosher Salt
- 26g (52%) (2 Tbsp) Sugar
Equipment
- 3 Mason Jars
Timing
Active Time: 30 Minutes
Total Time: 8 Hours
Yield
3 Pints of 3 Different Types of Pickles
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Weigh Ingredients
Depending on which acid is appropriate for your purposes and ingredients in which you intend to pickle, the method is the same, only with the change of the acid.
On a micro scale, weigh out the ingredients and whisk together in a bowl. Store in a sealed, dry container.
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Experiment with these Fauxmentation Mixtures!
These quick pickling mixes have many great usages. See below for some sample recipes.
The recipes below use 5% pickling mix to the total weight of the products being pickled, so they are just suggestions and we encourage you to have fun with your favorite ingredient combinations.
The pickled products could be ready as soon as 1 hour if vacuum sealed and 8 hours in a mason jar.
9 Comments.
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This collection of pickling recipes is very light on content. It could use some discussion of what each mix is best used for and why. What the effect is, etc.. I mean, I recognise that these are ‘cheats’ in that lactic acid is a product of pickling with salt (e.g. sauerkraut) and takes time to develop into a pickling medium, hence going direct to lactic acid cuts out the time it takes to create the right environment in the jar. I know that malic acid is found in apples and citric in citrus fruits, but how is their use actually a shortcut? That is, what is the process that is being bypassed? Why haven’t you included quick pickling in acetic acid? Is it because vinegar is so common it’s beneath your notice? Or what? This is all deeply unsatisfying.
You’re right, the lactic acid “fauxmentation” was developed to bypass a traditional lactic acid ferment. But we thought it would be fun to attempt others as well and we found that malic and citric acid both gave a nice clean acid taste. The best part is that it cuts down time needed to make the pickle. All you need to do is make these mixtures once you can simply measure out 5% of the total weight of the recipes mix it up and you’re done. The natural liquids from the fruits and vegetables become the brine which is much more flavorful than diluting it with vinegar, water, sugar, etc. So whether you are looking to replicate a kraut or a kimchi, or you just want a quick brightly flavored pickle for a taco you can make them with these mixtures.
Also, and rather crucially, there’s no explanation for why there’s no liquid component to these pickles. Why not?
Bath repairs
I would like to make “Kimchi” in a faster method. Suggestions?
There is no real way speed up fermentation since it’s a time-based technique. Our K-Town Kimchi is ready in only 4-7 days.
Hi
Does lactic acid need to be cooked? Can I just blend it into a recipe without heating or cooking it?
lactic acid does not need cooking.