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.
May 3, 2019 11:29 am
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May 6, 2019 12:18 pm
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.
May 7, 2019 10:11 am
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.
May 6, 2019 12:25 pm
Also, and rather crucially, there’s no explanation for why there’s no liquid component to these pickles. Why not?
August 12, 2020 5:57 am
March 13, 2021 7:19 am
I would like to make “Kimchi” in a faster method. Suggestions?
March 15, 2021 10:11 am
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.
April 12, 2021 7:57 pm
Does lactic acid need to be cooked? Can I just blend it into a recipe without heating or cooking it?
April 13, 2021 9:56 am
lactic acid does not need cooking.