Fermentation rulez! Poles love fermented foods

Yes. A lot of stuff can be fermented.

See cucumbers and types of squash jarred for fermentation:

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@pawian
I hope you make pickled cucumbers and not gherkins.

Sorry, fermentation is not pickling.

Can you see that brown substance at the bottom of those jars??? It is dill. White spot in the first jar is garlic.

This means I was planning fermentation, not pickling.

@pawian
Dill and garlic go well. Pickled cucumbers are made after fermentation.

You must be talking about a recipe I don`t know. :):):)

I also jar baby corn for fermetation.

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Well, that's fine, but I prefer grilled corn.

Corn just tastes like warmed up $h1t......

Not if it's browned.

This baby corn I mentioned isn`t suitable for grilling - too small.
However, it is perfect for making sour soup with fermented veg. Normally, it is based on cucumbers, however I added everything what was in the jar.

The span between jarring and making the soup is exactly 2 weeks.

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I like the soup made of pickled cucumbers and potatoes the best. Pickling is fermentation.

Pickling isn`t really fermentation when vinegar is involved.

If pickled cucumbers are "kiszone ogórki", they do not need vinegar.

More preservation which I tend to prefer to fermentation.


Indeed, and more popular in PL than konserwowe or the rather mysterious kwaszone.

I mention my famous fermented red beet root juice everyday.

Here is the first stage of preparation:

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Pickling vs fermentation: which method preserves longer? My wife pickled vast amounts of different vegetables, opened in a couple of years, very fresh, crunchy and delicious, I know she used vinegar

Pickling is probably better for that however after a while they all need using.


Sounds delicious. One thing I miss from home is pickled red cabbage. The traditional northern English way is sliced more coarsely that is done in Poland and using plenty of peppercorns and allspice. Malt vinegar too, which of course is sweet and sour.


In PL people often use a mix of vinegar and water due to a liking for the mild taste. I would just use malt vinegar or if I'm out of that (hard to get in PL) wine vinegar.with maybe a dash of spirit vinegar to give it a kick.

Pickled cauliflower can be nice; I'd use wine vinegar with a bit of spirit vinegar for that.

And here are the next steps which I already showed to you in 2019.
https://polishforums.com/food/non-poles-think-eating-following-foods-51037/18/#msg1685299

PS. Dear Staff, when you close and archive the Non-Poles thread one day, will the link still work??? yes

She was terrific, prepared fifty quarts of delicious korniszony, mild testing, pickled with the help of vinegar, probably diluted, because they tasted like
a real thing from Poland. Her beets and beet juice were out of this world. My pantry is full of preserves, and I have no guts to get rid of the stuff; they remind me of her extraordinary, golden hands.

My grand mother Brzeczyszczykiewicz used to make the best pickled pigs feet.
I remember taking one to school in 8th grade for lunch and getting laughed at.
A kid with British parents said that a Pollack would eat anything if you put salt on it.
I said, "even your girlfriend" and that is how the fight started.

She sounds very special and an amazing cook

Also, a business owner, a protective angel for the family, an artist , and the best wife.