Any of you guys make your own pickled vegetables? Was watching a video about how you can instantly pickle anything with a decent vacuum chamber. The oxygen in the vegetables is replaced with the brine.
Where did he get the brine from? He never explained that.
I started making sauerkraut this past year (fermented cabbage) but I do it the old fashioned way, where you tamp the cabbage to release its own brine and then add pickling salt and let it ferment in a mason jar for three weeks. I eat a little bit every day since it’s good for gut health. I love pickles too so I’d be willing to try making a batch. Not sure about all this sciencey voodoo though.