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Original Poster1 point · 27 days ago

I’m definitely going to next time I’m at the store! I have so many cucumbers and I didn’t realize how simple and quick it was to make a batch. I still don’t know, is using ACV okay or should I just use white distilled vinegar? (I didn’t even know what vinegar was until like a year ago and had no idea what it actually was lol)

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There's nothing wrong with using apple cider vinegar. It'll just be a slightly different flavor than using some other type of vinegar. I've never used it, just distilled white vinegar, but I've read that thinks picked in ACV can have a slightly sweeter flavor than things pickled in white vinegar.

Original Poster1 point · 27 days ago

Interesting, I’m excited to try now! I made them Saturday evening, would it be okay to taste today or should I really hold off until Saturday? I haven’t noticed it looking cloudy yet, I’ve also been shaking the jars a couple times a day

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You could and if they've reached a taste that you're satisfied with you can then toss them in the fridge. Depending on the recipe or who you talk to some say they're good after a couple of days, other say after a week. Really though, this part all comes down to taste. Everyone has different taste and preferences so what may seem good to one person after a week may seem to strong for you. The only thing you can do to find out if they're ready is to take a small taste of them each day until they reach the taste you desire.

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Original Poster3 points · 29 days ago

You're absolutely right, I never considered this. I guess I know what to change for round 2.

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When you make the brine measure the amount of water you're using and calculate the amount of salt necessary for that amount of water. Then when you pour it over your cukes, regardless of how much gets displaced your brine will always be the same concentration as when you started. You may have left over brine but this is probably the simplest way to calculate your salinity without having to worry about any other calculations

1

I've been doing all this research on making dill pickles and sauerkraut without the use of salt because of my low sodium diet restriction. Through this process I learned about screening whey from yogurt to get a booster of sorts for the brine. I learned that what's left over is called yogurt cheese and decided to ask a friend of mine who's more into the homesteading thing than I am if he's ever heard of it before because it seemed like something he may have come across before. Ironically, he just pickled some beats and and turnips and had just been reading up on whey himself because his recipe suggested the use of it as well. We were discussing how his ferment went and he says it's extremely salty (he used 2 tablespoons for 1 quart per his recipe) and it sounds like he may have transferred it to the fridge before it developed those pickled flavors he's looking for.

So the million dollar question is, what can he do about this? He said he let it ferment for 11 days before transferring it to the fridge but didn't want to go too much longer because he was afraid to let it ferment to long and become inedible like the cabbage he tried last year. I don't know how long it's currently been in the fridge. Is it possible for him to bring it back out to room temperature and have fermentation pick up again and finish it's job or has too much of the good bacteria become inert. Is he stuck letting it continue aging slowly since it's already been moved to the colder temperature?

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15 comments

The probiotics are just an added benefit for eating some of my favorite foods if I can get the fermenting to work.

All I can say from my experience is that you won't get the fermentation process to work with vinegar. Vinegar inhibits the growth of all bacteria, the good ones included, so you will have to make a choice here.

If you have a heart condition (high blood pressure?) I would even further my research into natural foods, have you ever heard of hibiscus tea and its properties of lowering blood pressure? https://mylowerbloodpressure.com/hibiscus-tea-benefits-blood-pressure

Hibiscus tea also has a diuretic action which flushes excess fluid and sodium/salt from the body, and inhibits angiotensin converting enzyme in the same way as ACE inhibitor drugs.

My mother (age 73) drinks it every day instead of only water as iced tea, made with the cold brew method (just put a few bags of hibiscus tea in a jar of water in the fridge over night and let it brew that way, no need of heating water). She was able to lower her blood pressure significantly that way and doesn't need to take any meds at all right now.

Good luck to you!

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Original Poster1 point · 27 days ago

I realize vinegar inhibits the growth of bacteria and therefore inhibits fermentation which is why I talked about doing both methods... that's why I said I was going to try fermenting it first using whey as a starter and celery juice as a salt substitute and then like I said if that doesn't work I'll try a quick pickle. This way I can see which works the best and provides the flavors I'm looking for. That's why I said the probiotics are just an added benefit if i can get the fermentation to work. If that doesn't turn out then I still have other options just don't get the added benefit of probiotics along with it.

I do not have an issue with high blood pressure. In fact I'm on a continuous IV drip (even at home) of medication that raises my blood pressure. I'm being worked up for a heart transplant because I have a history of CHF, A fib and A flutter, and have been diagnosed with what is called restrictive cardiomyopathy.

Really the research I'm doing to figure out a way to make pickles and kraut without salt is just a way to get two of my favorite foods back in my diet.

Most people with a heart condition have high blood pressure as well, so I thought my tip could be helpful. I wish you all the best for getting better with your health issues!

About making pickles without salt, if you don't want to have the health benefits of lacto-fermentation, I would simply use vinegar and don't bother about lacto-fermentation at all.

Good luck to you!

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Original Poster1 point · 27 days ago

I realize pickling them is an option... but I enjoy the fermented garlic dills. I'd rather give it a try and give myself options rather than limit myself just because one may be easier than the other. Thanks though.

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Two of my absolute favorite things are pickles and sauerkraut. However due to health issues I've been put on a low sodium diet of no more than 2000 mg a day. This makes fitting these things into my diet extremely difficult. Especially when you consider how much i love them. Is it possible to make salt free pickles and salt free sauerkraut? I've tried searching for the answer myself, and have actually found some recipes, but the information is few and far between. For example... a search for salt free sauerkraut turns up more information about making it with salt than it does without. So to me it seems like it would be possible, just not something that is done often. Does anyone have any tips, tricks, or just any more general information on this subject? I want to gather a much information on the subject as I can before I actually attempt to do this.

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32 comments

Go by taste- it should be saltyish.

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Original Poster1 point · 28 days ago

Just to be clear, do you mean taste the cabbage juice as I pack it in and then add celery juice till it taste a little saltyish?

I would taste both- the celery juice first, so you know what you're working with.

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Original Poster1 point · 28 days ago

ok thanks. I can't wait till I get home and can give this a try. I'm getting more and more confident that I can actually ferment sauerkraut and pickles without the addition of sodium.

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4

Two of my absolute favorite things are pickles and sauerkraut. However due to health issues I've been put on a low sodium diet of no more than 2000 mg a day. This makes fitting these things into my diet extremely difficult. Especially when you consider how much i love them. Is it possible to make salt free pickles and salt free sauerkraut? I've tried searching for the answer myself, and have actually found some recipes, but the information is few and far between. For example... a search for salt free sauerkraut turns up more information about making it with salt than it does without. So to me it seems like it would be possible, just not something that is done often. Does anyone have any tips, tricks, or just any more general information on this subject? I want to gather a much information on the subject as I can before I actually attempt to do this

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13 comments

just sweat more (eg sauna). you will have a salt deficit. then you can have a snack.

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Original Poster2 points · 1 month ago

haha, if only that's how it worked.

I have a bread and butter fridge pickle recipe that's sweet. You want?

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Original Poster1 point · 28 days ago

i've never been a fan of sweet pickles like bread and butter pickles. I've always been more of a garlic dill kind of person. Thanks for offering, I just don't think I'd make use of it unless I was making them for someone else.

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Yeah. Dead good guys. Totally normal.

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the same thing happens when you fermenting beer as well. After you bottle it, unfiltered beer can have a yeast sediment fall to the bottom of the bottle.

Original Poster2 points · 29 days ago

I (mostly) used Brad's recipe from Bon Appetit.

INGREDIENTS

1 pineapple, with skin, top and bottom trimmed, cut into 1” pieces (about 10 cups)

1 cup turbinado sugar

1 cup palm sugar, chopped

3 tablespoons whole coriander seeds

1 tablespoon grains of paradise Ignored completely lol. How do you find this shit?

6 long peppercorns Didn't have so i just scooped some regular peppercorns in.

1 tablespoon cubeb pepper Didn't have so also ignored

2 Cinnamon sticks (this was a personal addition)

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you might want to check your local home brew shop for grains of paradise... they may have it. Or you can always buy online.

1

Two of my absolute favorite things are pickles and sauerkraut. However due to health issues I've been put on a low sodium diet of only 2000 mg a day. This makes fitting these things into my diet extremely difficult. Especially when you consider how much i love them. Is it possible to make salt free pickles and salt free sauerkraut? I've tried searching for the answer myself, and have actually found some recipes, but the information is few and far between. For example... a search for salt free sauerkraut turns up more information about making it with salt than it does without. So to me it seems like it would be possible, just not something that is done often. Does anyone have any tips, tricks, or just any more general information on this subject? I want to gather a much information on the subject as I can before I actually attempt to do this.

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2 comments

I’m going to guess that fermented foods don’t contain a great deal of sodium. For a half gallon jar of sauerkraut I use a tablespoon of salt. Most everything fermented is like this.

Have you checked the sodium levels in fermented foods? I only ask because I have no checked them. The salt inhibits bad bacteria and encourages good bacteria rather than being a “flavoring”.

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Original Poster1 point · 1 month ago

Fermented foods are very high in sodium because of the amount of salt typically used in the brine. For instance, that 1 tablespoon of salt you use contains almost 6000 mg of sodium. Yes a large quantity of that sodium will be in the brine, but a lot of it will also be absorbed by whatever you're fermenting. Also, something like Vlasic sauerkraut contains 280 mg per 1/4 cup and pickles are 210 mg per spear. These are very high amounts of sodium for very small servings. It's also worth noting that on a lot of pickle jars a serving is listed as 3/4ths of a spear because it's the only way they can make the nutrition information look somewhat reasonable.

This is why I'm asking about salt free options. I know when making sauerkraut the salt is typically there to help draw the juice out of the cabbage and helps create a good environment for the good bacteria more than it is for flavoring. I've seen recipe's that have eliminated the use of salt, but they're not easy to come by and there is very little information about this process. I know it puts you more at risk of bad bacteria growing, but how much of a risk is this if you can get the good bacteria going early and use proper precautions and pay attention to what's going on? This is why I'm trying to get as much information on it as possible. I've seen information (however very little) that says it's possible, so I'm trying to figure out how much of a risk it really is or if there are things you can do to limit the risk and make it possible.

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I just want to play the game with competent people who at least understand the basics. I know I'm not a pro, but at least I comprehend things, am capable of learning, and I'm more than willing to work with my team. I don't know anyone who plays this game so I play solo with random people. The people that I get stuck with are absolutely horrible. They pick hero's they don't know how to play. Once they see who's going mid they try to force their way in and end up stealing gold and XP from whoever is supposed to be mid. They march head on by themselves into all 5 members of the other team. Supports auto attack creeps and steal farm from their carries, and the list goes on. Because I'm forced to play with multiple people doing one or more of these things every game it basically guarantees a loss and my MMR continues to drop. Which only further increases the likelihood that I play with more people who don't understand the basics of the game and are essentially sabotaging your team by being on it. The matchmaking in this game is just horrible. My mmr doesn't reflect how good or bad I play, it simply reflects how often I get stuck with teams that refuse to work together. Like I said, I'm not a pro and I understand I'm not going to win every game. It's just extremely frustrating and downright depressing when I repeatedly lose 1 hour long games simply because the random people I have to play with never took the time to learn the basics. I don't care if I lose a game that turns out to be a really good match. What I do care about is losing a game during the hero select because my team is picking hero's they've never played.

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3

Where do you guys find the mylar to line the inside of your buckets? I've checked the local hardware stores and they only have it available on their websites and not in store. Even then it's large rolls that are rather expensive and I know will be an extremely excessive amount. The only thing I've found that is smaller/cheaper are the mylar emergency thermal blankets, but I don't know if those are exactly the same thing or if they're big enough. What did you guys use and where did you find it?

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6 comments
Original Poster1 point · 3 years ago

Well I used buckets that I had already around so half my buckets are white while my lid is blue and I have an orange spacer, so that why I want to use the mylar. Ok, I figured the blankets were the same thing as the rolls I saw online. I just thought there was a chance that maybe they were thinner or something was different which may have had an effect. I figured better safe than sorry so I asked. As far as the Aluminum tape, I looked at that. It's $20+ a roll and I wasn't even sure if one roll would be enough. So while it was an option, it didn't seem like a realistic one.

3 points · 3 years ago

Based on that sentiment, I think your unranked mmr is just higher than your visible mmr. Makes sense that you have smarter teammates in unranked.

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Why would there be smarter people in unranked games than in ranked games?

1 point · 3 years ago

His ranked mmr is only 2K but when he plays unranked he is queued in "High skill" bracket (which is ~3k mmr or higher). His unranked mmr is hidden, but regardless his games are higher skill when he plays unranked.

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OK yeah I understood what you guys were getting at when you were explaining the visible and hidden MMR to him, but for some reason I went blank on that last statement. I guess with all of the people I've seen abandoning and going AFK in ranked games lately I kind of thought you were making a joke and being sarcastic. LOL Or maybe, it was like some secret I didn't know where the people who actually comprehend basic game strategy and work together only play unranked matches. Because based on experience, that would totally be believable!

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These are the kind of people I wish I could play with. Unfortunately I have to almost exclusively play solo so it's rare to get even one person willing to play their role on your team. However, I don't have a team MMR established and my solo mmr is forever destroyed because it's low enough to guarantee that I have at least one person if not 2 people that don't even comprehend the basics on my team every game. Wish i could join ya

Original Poster0 points · 3 years ago

hey man, I'm willing to give you a chance to prove what you got. add me on steam and i'll get you in a game when i'm playing.

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so much for that idea then I guess. Whatever it don't matter, I'm pretty much done with this game. I played a game earlier and had a huge lag problem that started 2 mins into the game and continued for 20+ min. I fight through it the whole time and finally it gets better. We got behind early being down a guy and when we came back and won, I got my MMR lowered because it gave me an abandon for all the times I got disconnected out of nowhere. Then after that I go to play another game and it won't let me because it put me in low priority for abandoning. I play my 2 games in low priority (and have more team cooperation than ever before which was wierd), then I try to play some more ranked games and of course what happens the two games I play. I had a teammate completely abandon. Not even try to fight through it like I did, they are just gone. So I'm basically done with DOTA. I know I'm not a pro, but every game gets progressively worse because the more it gives me fake abandons and the more my teammates abandon. Then the lower my MMR gets and the more likely I am to end up with someone on my team who is going to abandon or who just doesn't understand basic concepts, like last hitting. Basically, my wins and losses are affected more by the random people I get paired with than by what I actually do. Which is just completely stupid because I don't control what my teammates do but I control what I do.

Wow apparently I can't add any friends on steam until I buy something from them. You can add me, abenz419. I would love to have some people to just play games with regularly. DOTA is just getting next to impossible to play solo all the time. There are too many people who don't understand basic strategy, like last hitting, and there are too many people who abandon ranked games. I used to try to raise my solo mmr, but when your constantly punished (getting your mmr lowered) because people leave then it just becomes a waste of time. The games I play are affected more by the random people I get paired with than by what I do and that doesn't make sense to me. When your playing solo the only thing you can control is what you do, but weather you win or lose is affected more by the things you can't control. Like the people on your team and what they do.

abenz419 commented on
r/dota2tutorPosted byu/[deleted]

I clicked on your profile and tried to add you but it said your friends list was full. I'd love to get some help from an experienced player.

u/abenz419
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