Pickling


I’ve gotten over 20 pounds of cucumbers and they’re still coming so it’s pickle time. Last year I cultured all my vegetables using sea salt and whey. This year, I’m doing a little experimenting. I brined the whole cucumbers in a sea salt solution for 3 days and then transferred them to the refrigerator. They’re nice and crunchy. The spears I also brined in a sea salt solution and I added a starter culture… Caldwell’s. For the relish and beans, I used the starter culture as well. Everything came out crisp and flavorful. The crispiness is due to the sea salt. The starter culture supposedly increases the nutritional value and the strains of beneficial bacteria.
I prefer cultured vegetables to canned because of the nutritional benefits. They offer a lot more in the way of vitamins and minerals and increasing healthy gut microbes. A lot has been written on that subject by Dr. Mercola  and Sally Fallon. I recently read the book, ‘Brain Maker’ by David Perlmutter, MD. He’s a neurologist and also a big proponent for implementing cultured foods in the diet. It was a good read and had some interesting cultured food recipes that I’ll be trying soon.

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Cucumber Inspiration!

As I was coming in from the garden this morning, with another basket of cucumbers, I stopped to check  in on the garlic that I am drying.  My garlic sure doesn’t look like all the gorgeous pictures I see.  It is definitely good enough to eat though and I got the idea of making a Tzatziki . Continue reading

Cultured Pickles

Lacto fermented pickles...instructional

Lacto fermented pickles…instructional

My little pickling cukes are growing fast. I can pick 4 or 5 of them at a time and make a quick quart of cultured pickles. After you do it a few times, it is so easy and takes no time at all! You just slice them up, pop them into a clean jar with a few ingredients and you have a healthy jar of snacks with the added benefit of all the healthy probiotics that comes with cultured foods. Here goes: Continue reading