Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 >When you pickle vegtables you submerge different vaegtables etc in to >viegar. If you use a raw vinegar will this ferment at all or does it >just prserve? Also if you pickle brocolli, cabbage or other >cruciferus vetables does it break them down in a way to get rid of >the goitrogens and other things that are broken down when you ferment >or cook them? > When I " pickle " vegies I usually just use salt water and maybe a Tablespoon of vinegar to make the solution slightly acidic. Vinegar has acetobacter, which eat alcohol, but for true pickling you need lactobacilli. Most cabbage has it's own lactobaccilli in the cabbage, but you can add a little kimchi juice for insurance. I think the vinegar-only pickling does break down some of the bad stuff, but they don't " set " as well for me as the lacto-ferments do. Also they tend to be *too* sour ... I'm beginning to appreciate the less-sour pickles more. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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