Secrets of Pickles, Kimchi and so on

I bought a pickle crock a few months ago, and after a few batches of normal pickles, I put in a batch of kimchi a few days ago.  You might think I’m being trendy, and maybe I am.  One thing for sure is I really love home made pickles, and don’t know how I’ve lived for so long without them or what took me so long to start making my own!

Making your own pickles is very easy.

There’s an astonishing amount of misinformation about pickles on the Internet!  For years we’ve been told they are dangerous, and if you can them you have to add so much vinegar it makes them impossible to eat, and then cook them in a canner until they are a mushy mess.  None of this is true.  There are virtually no cases of people getting sick from fermented pickles.  It’s also not necessary to can them in order to preserve them or to make them safe.

True pickles are made without vinegar, because the fermenting process creates lactic acid which together with the added salt, is more than enough to preserve them and keep them safe.

I think I’ve spent hours looking for a good kimchi recipe, because most of what’s on the Internet completely misses the point of how pickles are fermented, and the recipes simply can’t work.  I’ve heard lots of people who tried to make kimchi say ‘oh, it didn’t work for me because I didn’t wait long enough.’  That’s what I said the first time I tried!  People who say this are simply using the wrong recipe.

Vegetables Without Sprays

For pickles you have to use organic or unsprayed fruit or vegetables.  Yes — you can pickle fruit too.  Pesticide residues, as well as changes in bacteria balance and so on will interfere with the fermentation process.

Anaerobic Process Under Water

This is critical to making pickles.  Under water.  Room temperature.

Whatever it is you are fermenting has to be submerged under water, and since most vegetables float, some sort of weight is necessary to put on top to keep it submerged.  This process will give off gas, and exposure to oxygen should be minimized, so either you need some sort of airlock or you need a jar with a tight fitting lid that you loosen every few hours.  If you forget to loosen the lid it will explode!  You have been warned.

If your pickles are exposed to oxygen when they are fermenting, a little mold will probably form on top.  This is harmless and can just be removed.

Any vegetables not completely covered with water will rot during the fermenting process, and should be removed.

A ceramic pickle crock is not very expensive, and very handy.  These have a built in air lock on top, that you can just add a little water to.  The air lock will let the pickle gasses escape, and prevents oxygen from entering.  Pickle crocks come with purpose made weights, that hold the contents below the water level.  With a pickle crock you are unlikely to have mold problems.  Also pickle crocks are usually partly made from unglazed ceramic, which can’t normally be completely cleaned, and will hold some of the pickling bacteria from one batch to help inoculate the next.  If necessary, the unglazed parts can be sterilized in boiling water.

A common mistake is to buy a pickle crock that’s too small.  You might think you could never eat 10 liters (2.5 gallons) of pickles, but they will lose volume as they ferment, and will taste very good once you’re finished!  They will also store a long time.  It is true, when making speciality pickles, like beet relish or similar things, that 10 liters might be a little on the large side.

If you find a recipe for fermented pickles or kimchi on the Internet that doesn’t have this step, it won’t work!  Pickles cannot be fermented in the refrigerator!

Pickles Need Salty Brine

It might be technically possible to make pickles without salt, but that’s defeating one of the important reasons for making pickles in the first place.  Salt is a preservative, and pickling foods is a way of preserving them.  Pickles with minimized salt content will have a very short shelf life.

The pickling process requires an astonishing amount of salt.  A typical recipe with 2-3 Kg (5-6 lbs) of vegetables may need as much as 5-6 Tablespoons.  The amount of salt is not usually very critical, so some people add more or less and often don’t measure it.  The salt needs to be very pure, without iodine or minerals, as these will cause the pickles to brown.

How can it be that so much salt gets added and the pickles are not ruined?  Even for people who normally salt their food, this seems like a lot of salt.  The trick is that the salt stays in the brine, and draws the water out of the vegetables.  Of course pickles are a little salty, but this is mostly because they are in salty brine.  Adding more or less salt to the batch as a whole, won’t significantly change the salt content of the pickles themselves, and if you discard the brine virtually all the salt gets discarded with it.  If you think the pickles are too salty after making them, you can rinse them then if necessary.

By starting with fresh vegetables, and salting them, they often have enough water in them to make their own brine.  In this way, a minimum of flavors are lost.  It’s very common to need to add a little water or brine, but you want to keep this to a minimum because it will dilute the flavors.

If you see a recipe on the Internet that calls for first salting the vegetables, then rinsing and discarding the liquid, look for another recipe!  This is not how fermented pickles are made.

Storing Pickles

The fermentation process occurs at room temperature, and slows down considerably at cooler temperatures.  This is mostly the issue for storing pickles, stopping the fermentation and keeping them from getting too sour.  The salt and lactic acid in pickles are very effective preservatives, and when stored in a cool place like a refrigerator or root cellar, they will keep a long time.  Ideally, they will be kept as close to, but above, 0C/32F as possible.  The salt content will provide some protection from freezing, and a light freezing won’t harm them.  Canning or deep freezing are also possibilities, and will stop the fermentation process, but will also change the texture and flavor of the pickles.  Canning has the advantage of being able to store the pickles at room temperature or transport them easily.

Pickles will keep longer if they are stored covered in brine.

If you have a pickle crock and a root cellar, the traditional way is to just put the entire crock of pickles in the cellar for storage.

Special Issues for Kimchi

Kimchi needs a special kind of red pepper flake powder called gochugaru.  This is milder than normal red pepper powder.  This can be bought online or at Asian groceries.

In traditional kimchi the basic ingredients are scallions, garlic, gochugaru, napa cabbage, daikon radish, salt and if you aren’t vegetarian also shrimp or fish sauce.  The spices are made into a paste, with a little added water, then rubbed on the cabbage with the salt.  This is then fermented at room temperature for about 3 weeks.  The cabbage has enough natural fermentation bacteria and doesn’t need any added inoculant, and it probably has enough water it doesn’t need any added water or brine.

Beyond the traditional ingredients, many people also add ginger, carrots and other things.

Ignore all the recipes out there that call for salting and rinsing the cabbage, or making the kimchi in jars without liquid in the refrigerator!

Light Bulb Review

I guess some of us knew it would happen eventually, but normal light bulbs are legal once again in Europe, and becoming more available.  I just bought some the other day from De Gloeilampen Winkel here in the Netherlands, and I thought I would write a review.  I paid €1,65 per bulb, with a minimum purchase of 10 per wattage, and free shipping over €50.  I hope they come down in price soon!


There is an exemption in the EU light bulb ban for ‘rough service lamps’, bulbs built to operate while vibrating.  This is a Reinforced Construction or RC lamp.  Some of the bulbs are labelled that they are intended for a marine environment.  None of them have a brand name.

Here’s a closer view of the specifications.



Notice they are rated for 3000 hours, which is 3 times longer than the bulbs commonly available here just before the ban came into force.  This makes the price a little more palatable, and similar to the price per hour of pre-ban bulbs.


Manufacturer Energy Rating: E


Real Life Energy Rating:  A++

  • Since mostly the bulbs are to be operated in a space warmed by central heating, the bulbs are 100% efficient.  Energy is given off in the form of light and heat, and any heat given off reduces the load on the central heating by a like amount.
  • No energy needed for recycling, and it’s not necessary to take them to a recycling center — possibly even by car.  Bulbs can be discarded in normal household waste.
  • Bulbs can be manufactured locally, and it’s not necessary to transport them from China.
  • Manufacturing process is simpler and less energy intensive than ‘low energy bulbs’.
  • Longer life means less frequent replacements are needed.


It’s a light bulb, and does everything you might expect a light bulb to do.

Long Life

Historically, manufacturers of light bulbs have had the problem that long life bulbs mean loss of profit.  This is because they stay in service too long and consumers don’t need to keep rebuying them.  Singer, the sewing machine company had a similar problem, because the products they built were too reliable.  In the case of Singer, they had to buy back some of their older machines, so consumers would have to buy some of the newer less reliable ones.

In the case of light bulbs, manufacturers have been building them to glow brighter, so they would burn out faster.  This is the motivation for the energy efficient bulbs, followed by the complete ban.

Leading up to the ban 1000 hour bulbs were common, and these are 3000 hour bulbs.  10.000-20.000 hour bulbs are very feasible, and 100.000 hour bulbs are not out of the question.  As consumers, this is what we want and should look for.  They should not necessarily cost more.

Some Final Comments

  • No flickering, slow warm up or fading with age.
  • Fully dimmable
  • No toxic components
  • Pleasant light spectrum
  • This bulb was not labelled with country of origin.  Research your bulbs and buy locally!  Unlabelled should be assumed to be from China.
  • These bulbs are rated for 235v, but the power in Europe is 230v.  This probably means the bulbs will withstand voltage spikes better, have a longer life, but also probably give off slightly less than the rated number of lumens.  I consider this a good thing.
  • It’s obvious in other ways the consumer energy ratings are intended to mislead consumers.  For example here, diesel cars often get lower ratings, even though they get better mileage and have lower carbon emissions.  Electric cars often get better ratings, even though energy used in manufacture and disposal are much higher.  Use your head instead of trusting energy ratings!

Labeling Calories is Misleading and Should be Banned

It wasn’t long ago since tar and nicotine content labeling were determined misleading and removed from cigarette packaging. Not only misleading, but a powerful advertising mechanism, making addicted customers think they were buying a safer product. Now it’s time to take the next big step in consumer protection, and ban labeling of calories in food.

What is a Calorie?

A calorie is a measure of heat. Quite literally, in order to determine the amount of calories in food, the food is set alight and the amount of heat given off is measured.

Since our bodies don’t metabolize food this way, there’s no meaningful comparison that can made between calories and human health.

What do we Know About the Effect of Calories on our Health?

Some studies have shown for example a relationship between eating a lot of high calorie food and weight gain, or eating fewer calories and loosing weight. It might be that some health professional recommends some specific diet that might include a change in the number of calories.

Statistics show however that most people who try to lose weight with a low calorie diet nearly always fail in the end, and gain back even more weight. I would be very suspicious of any health professional recommending such a diet.

In any case, this weight gain or loss is not always permanent, and nothing credible can be said about it’s effect on our health. Any generalized statement on public health related to calories would not be credible, and likewise labeling foods with their calorie content is misleading to consumers.

Any public campaign that results in people eating more or fewer calories, is food company propaganda, as they strive to make ever more money off of misleading people in their perception of their own health.

How is Food Calorie Content Used?

Around the time of WWII and just before, protein was used as a measure for food and ‘food quality’. This is the major reason why meat and dairy production was so dramatically increased in the years following the war. In these years, the chicken egg was often identified as ‘the perfect food’, because it’s almost pure protein. In some Germanic languages the word for protein is the same as egg white, probably for this reason.

In the years after choosing protein as the measure of food quality, a major backlash occurred. This was primarily because by this measure a vegetarian diet was inadequate, and most of the world at the time was vegetarian or vegan. There was quite a lot of indignation as institutions such as the WHO began imposing high protein diets on the world’s population, in the name of improving public health.

We should receive current efforts to change our calorie intake with the same indignation.

After much debate, protein was eventually replaced with calories. I think most people involved in this issue don’t recognize calories as a great improvement over protein, only that it no longer stigmatizes a vegetarian diet.

After choosing calorie, it became clear this measure also had it’s flaws. Different people and cultures react differently on a diet with a fixed numbers of calories. It depends a lot on how active you are, as well as your age, sex and genetic factors. They ‘fixed’ this problem by creating various charts, and acceptable calorie ranges, instead of trying to work from a single number.

There’s really nothing any more that can be said about diets being healthy according to calories than there was with protein, only no one has a better idea at the moment of a another measure to use.