one cup of rice vinegar i like to use rice vinegar for a lot of my pickling it's got a lighter flavor to it and then we're going to add garlic just whole clove right into the pot half cup of sugar this to a boil all these pickling that i'm going to be doing these two pickles that i'm going to be doing today are quick pickles something that after you pour the vinegar in they're pretty much ready to go in about thirty minutes once they come to a cool they hold for about seven days these aren't long term tickling it's it's more to get the flavor in as quick as possible rather than to preserve them for a long period of time like i had that's mostly to keep the vinegar from reducing you don't want to get sweet duniya the sugar does that  you know we'll see how it's going to work of it's going to have a really strong flavor that's how you make them until pickles next we're going to do pickled radishes i like pickled radishes a lot i do use them a lot at hops on fish specials they go anything any kind of pickle goes great with fish but crashes in particular hold hold color really well  in this pickle i use i use blood orange concentrate and you can use regular orange concentrate which is just the frozen orange juice a you buy at the store i use blood orange for the  and i just i just cut these i shave them pretty thin you cut them even thinner than this is about maybe sixteenth of an inch i use a mandolin for my cutting stationary i recommend buying the the cheap ones this one's nice he says watch your fingers write on it so you see you know two tablespoons of salt one tablespoon of black pepper and then the one fourth a cup of the blood orange concentrate i misread my own label and these are these are great radishes a big fan they have a nice peppery flavor to them when they're fresh when you pick on the peppery and this goes away they can hold the flavor of just about anything similar to a cucumber i recommend with doing radish pickles  break they get almost rubbery like this you're able to use more stuff with them and they actually come out a little bit more pink than the liquid because of the the red rind on the radish skim a little shake and let them sit  put them in a cooler for a couple hours until they get cold and then they're ready to go next and they do some turn of kra a blade if you look in here on a fetus and see it all that well in it you put the the fruit or the vegetable into it and turn it and it comes out with big long spirals that's how you get a long strips rather than you know a turnip is only so big so the strips wouldn't be very long but you're able to get strands about that long out of it then i take that and i put it into a mason jar pushing it down as much as possible mix it with some salt and let it overnight every room temperature and starts to get sour right away just in one night and it will start to get the sour flavor going  this i actually like the flavor of this better it seems to come out a little bit better and it's quicker this takes three to ten days i like it out about the six day mark but you can call it off before then press it down a lot the moisture comes up and it really has a fair amount of moisture in there but you want to make sure that they're submerged fully otherwise they they do tend to turn brown and go bad pretty quickly after you do this process these are good for up to a month in a  refrigerator because of bacteria mostly and you don't want any chlorine in it which a lot of the even the spring water that you buy the story will have a little bit of bacteria and chlorine and so we use the still water just to know that there's nothing in it from the start i put a little bit of caraway seeds in there for flavor i put it in the water to boil so that it kind of gets into the water permeates a flavor i've already added two tablespoons of salt to this yesterday before letting it sit overnight i'm going to add another two tablespoons of salt to this water mix it's a cup and a half it really doesn't matter how much water you use all that you're looking for is to submerge it you do want the water to be rather salty though like right on the edge of well that's too salty any any kind of aromatics for for the kraut i like caraway that's classic you can use fennel seeds and this is another good thing to use you use just about the past ten years they now they do all sorts of michigan pork products is the big thing that that i like to buy from them because they can guarantee that the pigs are from michigan i'm but they do do be products and everybody's kind of picking it up we think of where usually you want to let this cool to room temperature before you add it but for the sake of time well just pour it in there and you can do with a rubber band or you can just screw the center piece and that's just to keep the bugs out unless you like bugs and then you can leave it up yeah and you just let this it i keep spelling and it's just like to sit on your countertop it doesn't have to be in a cool dark place it can be anywhere up to like eighty degrees just let it sit there check on it three days and continue to check on  goes really well also goes well with with cured fish it's another thing that i do with it sausages obviously everybody everybody puts kraut sausage very nice run mostly seafood features on friday and saturday and tuesday when we do come out with the new menu we're going to be pushing them every day of the week and they'll be two features i try to try to go