Kosher Dill Pickles | Kenji's Cooking Show
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- Опубликовано: 29 сен 2024
- Here's how to make lacto-fermented New York-style kosher dill pickles.
Start by trimming the ends of your cucumbers. Tare a scale with a container large enough to fit your cucumbers. Add your cucumbers and cover with water. Calculate 3% of the weight of the water plus cucumbers, and add that much salt (round down a little). Add 1/4 teaspoon calcium chloride per quart of water if you want crisper pickles. Add aromatics as desired, such as bay leaves, fresh dill, black peppercorns, and garlic. Place in a fermentation container and ensure that the cucumbers are completely submerged. Ferment at room temperature for a week or two until desired sourness is achieved. Store in the fridge after that.
You can get the fermentation containers here: www.amazon.com...
The garlic Florentine joke was so amazing. Keep up the great work
I will shed an actual tear the day he stops with these super frequent uploads.
He said he’s not going to change his upload schedule / this series and covid have nothing to do with each other.
I imagine he's getting up there with the revenue to make youtube worth doing long term
It's been 2 days since he has uploaded...I'm nervous
@@nickpanayiotou684 I think he rarely (or never) uploads on the weekends. Weekends are probably chill family days.
Buy his book please
"Garlic FLOORentine" got a giggle out of me
2019, now that was a good year for pickle vintages.
get a vacuum attachment for the mason jars. The canning lid will transform from a vacuum lid to a self-burping airlock. No special pickling box necessary. You can taste as often as you like too, and no mold.
I watch all your videos, but when this popped up today as a recommendation, I was in the middle of watching several pickleball videos, so almost all the recommended videos around it were for pickleball tips...then this. :) Thanks, as always.
I sampled my first lacto-fermented pickle yesterday. At 8 days, it was just barely sour and I enjoyed it very much. This batch is cucumbers from my garden, which died out early and I replanted, so I don't have too many to pickle. I started a second small batch yesterday and look forward to sampling them.
Always trust a chef that’s got about 6 different recipes going at once in his kitchen
Would love to see you do a video on your ricotta! Also love that you show how to use all aspects of the food and limit waste. Truly genius
Back of the fridge pickles are the best.
Don't care about dill pickles, but I got so used to watching and listening to Kenji, I'm enjoying the video anyway. 🤍
You probably haven't seen mold on top of the pickle jar often either, it's probably just the kahm yeast. Which might look like mold, but it's flat and almost like a film or fabric (might have bubbles due to trapping CO₂), while mold is like fuzzy fluffy stuff. A common thing is also to add like 5% vinegar because apparently the industrial pickles have around 5% salt, but they're washed and it would be very salty. That will also help keeping the undesired growth at bay as far as I've understood. Like you can often have them free of other than yeast even without weight if you've filled the container close to the top, but not definitely submerged. The calciumchloride tip was great, all my pickles have been softer than I expected, I like them slightly snappy. Like I've had them similarly soft as Kenji, like slightly oddly soft, but they turned out completely fine and if anything, my stomach liked the bacteria more than disliked it. Taste was good, stomach was happy, good pickles I concluded.
The special fermenting tupperware is called E-Jen, if you go looking for one. They have both larger and smaller versions. I have 2 of the same size he shows in this video, and I love them! Not only do they work flawlessly (they actually make things ferment quicker), but they keep your fridge from smelling like your ferment, and they're super durable. After two years of constant kimchi duty, neither shows any sign of discoloration or retains any odors. Great product.
What size is he showing in the video?
@@huv123 I've checked out the company website with all the sizes and various other websites, and it looks like he's using the 5.2 liter size (1.3 gallons).
When you make kimchi in it, is there enough liquid for you to fully submerge the cabbage when pressing it down with the airtight lid?
Damn, there you go making me wanting to buy more stuff, now I need that kimchi box.
BTW cool “missing file” at the outro 😆
Dogs don't eat pickles?
I have all kinds of fermentation locks and weights but that kimchi box looks awesome.
Ball now makes grey plastic leak-proof lids that are so much nicer than metal lids.
Really appreciate the time that goes into these. Thank you
love doing these with some chili pequin peppers
Here in Poland we keep them izi 1 year, and they are almost always good but with mold I would toss.
In Hungary too. I guess thats why its called NY style kosher dill pickles in the US... Brought in by Eastern EU Jewish immigrants? But thats just a guess.
Can I admit that I’m all for the truly in his fridge
can you make any filipino foods? just wondering, ive watched you for a while and so far you’ve made food from a bunch of different cultures
That Korean container is smart!
Lmao what a coincidence, mum just came by with salt brine,dill and garlic pickles from a polish food store love em to death remind me of Poland 🍻
I've tried fermenting pickles twice, using this method the 2nd time. I get pickles that are unbearably salty. I'm using 3% brine including the weight of the cucumbers. Any suggestions?
does this work with okra? Also if you had to pick between original, rare, or souffle cheesecake which one would you choose?
Kenji taught me how to make ricotta in a pickles video
Should Full sours always be crunchy still? I LOVE them but EVERY brand I've had, even a local pickle maker, they arebalways soft.
Wish I could eat myself!!
What silicone bag is that? Looks much better than the ones I bought
you can also get calcium chloride at your local home brew shop
What kind of corner cabinet rack is that? Its awesome
Garlic Floorentine. Haha!
Would this also work with other types of vegetables?
so you dont need vinegar? because i feel like i like them super sour.
I tried a recipe similar to this with no vinegar and the pickles came out way too salty!! I used a 2% salt brine but they were completely inedible. any recommendations?
Were they sour at all? The acid balances the salt. If fermentation didn't happen they would taste salty.
Jake Smith no I didn’t add any acid. Used pretty much the same recipe he does here. I guess fermentation didn’t happen but I don’t know why
I used the same fermentation container intending to make half-sour/new pickles, opened today and one was totally rotted out and the others were none too good either. They were much darker in color than the new pickles I'm used to and softer than I was comfortable with (also considering the one that was totally rotted). I measured 3% salt and made sure everything was totally under the inner lid, any idea what might have happened?
Why you washing off the floor-spice??
LEMONADE TRULY IS SO GOOD
JKLA drinks Truly? you love to see it
Where did you get your salt box?
"Drug dealer scale" hahah
Isn't it actually a mail-scale? Always thought so atleast, no matter what people actually use them for.
And also very nice to know you too are scared of stuff in your own fridge as a chef.
Is there a risk of botulism?
I’d take these to the half sour stage.
Wait Kenji what are you playing on that Switch??
To me, "kosher dill" means vinegar brine and these are "sour" or "full sour".
“Some people say”... “but I’ve tested this side by side” - this is why I trust Kenji’s advice. He doesn’t parrot conventional wisdom, he gives you evidence
The irony...
“Drug dealer scales”
Or as I call them, my scales.
Every kitchen I've worked in has referred to them as "crack scales."
When I heard that I said to myself, "Hell yeah."
Wierd uncles "essential oil" scales.
That’s funny, those are legit the scales I used 😂 ... for drugs lol, if that wasn’t clear
... now I get it. He just said it lol
This video changed my life. I now make pickles every week all summer. I've even made friends with the farmers at my local farmers market. I bought so many kirby cucumbers they started calling me "pickle guy." I've branched out into lacto-fermenting giardiniera, escabeche, beets, etc. Thank you, kenji!
Where might i find the drug dealer scale that you mentioned in this video? I need to use it for calcium chloride measurement purposes.
"I've tested this side by side..." is the sort of comment that makes us love Kenji
I have everything but cucumbers! Darn, looks like I'm in a pickle.
Way to ruin the joke lol
7/10
Came for the recipe. Stayed for the pickle jokes and puns.
Most of the time the white "residue" on the bottom of an undisturbed and couple of weeks /months old jar is actual lacto bacteria colony which is nothing to worry about.
This is such a stark contrast to BA’s Brad’s pickle video. I just remember chaos from that video while I actually learned how to make pickles here 😂 No shade or anything on brad btw
The difference between content designed as entertainment vs. education (thought Kenji is still entertaining)
Man where’d you find that corner organizer? That would be a godsend for my kitchen
Rev-a-shelf. I love it.
@@JKenjiLopezAlt first reaction: "this is amazing!" *googles*, *looks at pricing* follow up reaction: "this is amazing..ly not my budget, lol"
@@theotherlinh You could always make one if money's an issue. The design doesn't look unreasonably complex and you could probably buy most of the necessary parts at standard home improvement stores... I imagine you'd have to get creative and problem-solve to make it as cool as Kenji's, but nothing that time, patience and referencing the original design couldn't address.
I thought about it, but the problem is how heavy-duty the slides are. It's a very well-designed piece of hardware and given how much of a workout it gets and the forces involved, a janky one would not last long and become a frustration to use. We had our eye on it literally for four years before we decided to pull the trigger.
Yeah, it's very expensive stuff unfortunately. We had to plan for it for a while before we decided to do it.
The “Close enough” hitting the 85 grams has me knowing Kenji is a wizard
I'm lacto-fermented pickle nut. Those soft ones near the end are totally fine and won't get any worse. If I had to guess, they were the ones that got banged up the most while Kenji was making the batch. If you give any of the cukes a good bash and break the cell walls under the skin, they'll go soft like that. Same will happen if you're fermenting directly in jars and you get a little over-zealous about trying to cram *just one more* in. They get bruised and the ferment exacerbates it. But they're totally fine to eat - just not nearly as satisfying as crunchy pickle. :) Be gentle with your cukes while you're prepping the pickle.
"Drug dealer" scales are just high-precesion lab / scientific scales.
During the 90's there was a rash of middle school, high school, and college thefts of lab scales from science chem labs / classrooms because that was long before Amazon existed, and high-precision lab scales are pretty expensive (especially back then).
Nero Wolfe
Uhmmm, so a scale?
@@newthrash1221 Not quite. A good kitchen scale is "accurate" to 1 gram. A high-precision lab scale, the kind you use in a chemistry lab, for example, is accurate to 0.01 grams, 0.001 grams or better.
The price increases dramatically with precision, which is why they were targets for thieves and drug dealers.
@@listofromantics The classic "drug dealer scale" is a triple beam balance. They weren't just expensive. Lab equipment suppliers wouldn't sell to anyone without a purchase order or tax ID. This was a good faith effort to help DEA stamp out clandestine drug laboratories. It didn't work, of course, but this meant a triple beam was good as gold to a mid-level drug dealer. Incidentally, this was around the time Ohaus was rolling out a classroom-friendly line of digital analytical balances.
I'm not saying that students across the nation cajoled their science teachers into letting them take the old mechanical balances so the 'theft' could be used to justify purchasing new digital balances for their classrooms but that's definitely how my weed guy got his first triple beam.
@@popefacto5945 well I, for one, straight up yoinked a really nice precision digital scale from my high school chem class like 6 years ago. It definitely happens lol
Excuse me kenji but where can I find this drug dealer scale you were talking about?
from the drug dealer supply store!
I have the AWS-100 that I got on amazon. 100g capacity, 0.01g resolution. Ordered that one because chefsteps recommended it. I only realized it was a drug scale after ordering and my recommendations were populated with tiny polyethylene bags and “herb” grinders 😂
Yoda63 😂😂
There are many to choose from, here is one that can be used for food. I use mine for jewelry making:
www.amazon.com/LuckyStone-Portable-Electronic-Weighing-Stainless/dp/B00LL0Z1LQ/ref=sr_1_1?dchild=1&keywords=LuckyStone+Portable+Electronic+Balance+Gram+Digital+Pocket+Jewelry+and+Kitchen+Food&qid=1594421054&s=home-garden&sr=1-1
100 g/0.01 g Scale: it can weight up to about 3 oz, 100g and down to 0.01 grams, a tiny amount. 28.35 grams is an oz.
Have you tried the drug store?
Looks dill-icious! (sorry, I couldn’t resist)
You've done well.
Dill-ightful joke
Double thumbs up for the NB shoutout in the outro! Much love.
I just had a conversation with my brother about some issues he was having with his pickle making, all answered in this video. Thanks Kenji! I'd love to see a sauerkraut video.
Also, I had to laugh when you mentioned the drug dealer scale. Until very recently, I was using a "real life" scale that once belonged to a now "reformed" drug dealer. Yes, I cleaned it VERY well before use. (Sometimes you gotta use what you can get your hands on)
He'll start turning into Brad at that point
what issues were your brother having? seems like there is a lot of space for error and it would be cool to know what to look out for
@@Ghostnappa5 He was having issues with over or under salting. His major issue is that he's impatient and hardheaded.
i'm surprised how little concern you have with handling them with your hands. i'd have expected bacteria from hands to potentially spoil pickles, at least for long term storage.
Big fan of your recipes and videos. 1. Love the new sign off “guys, gals, and non binary pals” 💙. 2. I really enjoy watching videos of someone working in a real life sized kitchen. Not having a huge island or endless storage space. As a city/apartment dweller I appreciate it a lot.
Oooh I love dill pickles!
My granny would do something similar with raw mangoes. Was like the OG sour punk :D
green mangoes or ripe mangoes?
@@nss68 green mangoes... The super sour and crunchy variety
@@gangeshvarma3758 yum! I need to do this.
13:35 - Real life. Something so many other cooking channels know nothing about.
That fermentation box looks great, I had no idea it was so convenient to make stuff like this. I think I’m about to go down a deep rabbit hole.
I like the garlic as much as the pickles! I grew up in Quebec eating my grandmother's fermented wild garlic (ramp bulbs) - this is the closest thing to that. Got to this site to see about adding Pickle crisp to my cukes - not having any luck with oak leaves, or tea leaves to keep them crunchy. This is the first year I've had such a problem.
On Calcium Chloride- any craft brewery worth their salt (get it?) -especially those making hazy IPA's, will be buying CaCl in bulk, and would more than likely be happy to share enough for any home pickling needs!
Chef, any tips for avoiding contamination with C. botulinum? Also, what is the optimal ambient temperature range for lacto fermentation?
@@whazzat8015 much obliged!
What whazzat said!
Here's a couple of suggestions to make the pickles a little more interesting. Add hot peppers to the fermentation...depending upon the peppers you choose you will have pickles with a little kick. Also I had a red oak tree in front of house at one time and I would put a few leaves from the tree into the fermentor to give a bit of the Oak Barrel flavour
Is there a temperature range we want to stay within? I'm worried that my place might get too hot during the day.
Started watching Kenji at the start of the pandemic. I took some courses at a culinary school in Louisiana on a lark, while I was in a doctoral program. He makes sense of of what those inflexible Francophone chefs tried to hammer into us as docrine. Hey, it was just extra credit, anyway. But I learned my sauces.
Love your videos, Kenji! I sent your cookbook to my brother last week and he hasn't been able to put it down.
I have only successfully made kimchi once, and I would love to try it with one of those containers. But, it's super hot and dry in my place, so I don't think I could leave it out. Would I be able to ferment it in the fridge? Thanks in advance.
I LOVE PICKLES
I was just getting ready to pickle some cukes this weekend, so this is perfect timing. What causes some of the pickles to go "squishy" during fermentation? Were they just not as fresh as the others when you got them?
Usually if your cucumbers get squishy, it's because they weren't super fresh -- like you said. However there are also enzymes in the stem-end of the cucumber that can contribute to softening, and adding tannins or calcium chloride to the brine also helps keep the cells from breaking down. But what is most important is that you have super fresh cucumbers to start!
I am working on a website to teach the fundamentals of fermentation (it's a work in progress) but I'd love it if you'd check it out!
www.fermfoundations.com
Where do you source those enormous bay leaves?
you sob, this reminds me the last time I did this..I used Irish Celtic Sea Salt and maybe too much and or I put my picks in a hot room...I should of sifted through em though to find solid ones..you sob making me FEEL AWFUL!!! ..jk, but I got some others going right now in a big jar and I think I did it right..hopefully added enough salt to the brine..day 1..in an air conditioned nightmare of an apartment
NY style sour pickles are really Ukrainian Jewish style pickles which were brought over to the US when Eastern European Jews left Ukraine and emigrated to the LES of NY. The rest is history. And those pastrami’s, corned beefs and briskets too. All hail the old world foods! Not good for you but taste damn good still today. Thanks for this video, Kenji!
Hi Kenji! Question for ya. My scale doesn't have the capacity to weigh the container filled with pickles and water to calculate my 3% salt. If I am making a separate brine, and don't know exactly how much liquid I will need to cover my cucumbers, how do I know how much salt to add to my water?
I'm confused about the calcium chloride stage. You say add 1/4 tspn per quart of water minus the cucumber, but you add it in if you added the cucumber to the weight. Is that taking the 97% of cucumber is water into consideration?
Sooooooo, which Rabi blessed them?
So this is exactly how I did my pickles, with the same type fermenter. They came out just ok, not good. Not crunchy enough and with a taste I didn't like. I think it was the bay leaves. Next time I make it I'm only going to use salt, garlic and dill.
I just tried making some of these and they rotted within less than a week and were really salty when I tried one after 4 or 5 days. My equipment is not necessarily optimal for fermenting, but I had them submerged the entire time and I followed the salt percentage. Any ideas?
Oh god, my children!! You're a monster! 😭
How about a Kimchi version of this video? I'd really like an authentic recipe. I've been to S. Korea over 30 times and to this day I still dream about the kimchi.
Super cool container! Any chance you'll show us how to make kimchi next?
hey kenji. does slicing the pickles before jarring them affect their crispness? would it be better to jar them whole and then slice as needed? thank you for the great video
Kenji, love you, but please stop adding sidenote recipe's in the middle of a video. It's confusing and doesn't help thank you.
The whole I’m just thinking...”man, do I want to take that much time just to make 6 pickles that will take me 47 seconds to eat?”. The answer is yes.
How do you use the container for kimchi?? do you have to push out the kimchi juice just like you did with the brine?
Hey Kenji! I made your pan pizza recipe and uploaded it here: ruclips.net/video/XcnYmftHOcM/видео.html
Check it out homies
Is there any non kosher dill pickle? Or its just a term like kosher salt? (Im from SE asia)
thecookful.com/whats-the-difference-between-kosher-pickles-and-dill-pickles/
It just means in the style of Jewish delis in NY. Usually quite garlicky and sour.
Wow!! MIND BLOWN!!!!!!! that Korean pickling container is FIRE!!!!
Its weird to see someone doing lacto fermented pickles using Dill instead of Dill flower, its a massive step back.
Bay leaves help keep pickles crisp. I live in a hard water area so probably calcium chloride in the water already.
lmao how do you know what a drug dealers scale is?!
Lol “jewelers scale or drug dealers scale” I was working in a kitchen where I had recipes that required a “jewelers scale” totally went to the head shop to find one.
I need something like that for all the blind cabinets in my poorly-designed kitchen.
Hard to find Kirby cukes except for farmers market here in Seattle.