by Tibor on Tue Jul 21, 2015 10:49 pm
I've done that and they turn out good. I suggest that you boil the eggs a bit longer to make sure they are good and firm. I have left the eggs submerged in brine on the counter for 5 days and then refrigerated for a month before they were brined all the way thru. I really enjoyed adding some beet to the brine so that the egg white gets red and the yolk turns an amazing burgundy of sorts. You could also make your kraut out of red cabbage to get the same sort of effect in your brine. Sliced fermented eggs like this make a great presentation. Coloring the brine makes for an easy way to tell when the egg has been completely brined. I also added a bit of Serrano pepper and garlic to the brine for extra flavor . Add whatever suits you and try one after a few weeks to see where it is at. Do let us know how they turn out.