Have you tried real fermented pickles? I wonder if you know how good they are and how good they are for you. I couldn't believe how amazing they were the first time I tasted one! If you don't know, fermentation is the process of controlled microbial growth. This process involves the break down of carbohydrates by beneficial bacteria and yeast where their enzymes will generate alcohols, carbon dioxide and organic acids. Wine, miso, kimchi, yogurt and sauerkraut are all examples of fermentation. These contribute to the preservation of these healthy foods that would otherwise spoil, helping them to last longer than they normally would. Complex compounds get transformed into simpler ones, thus making them easier for our bodies to digest. The recipe is super easy and the results are amazing!
Health Benefits of Fermented Foods
* Contain probiotics that are much more readily used by the body than supplements
* Enhance nutrient absorption including the breakdown of phytic acid which inhibits good absorption, allowing iron, zinc and calcium to be used easily
* Has anti-inflammatory properties, which can help relieve many disease states
* Has been shown to improve the immune system, allergies, asthma, diabetes, cardiovascular disease, bone health, weight loss and has been shown to have anti-cancer effects
* Powerful antioxidants, protecting against cellular damage.
FERMENTED PICKLES RECIPE:
Ingredients
Cucumbers-the smaller the better
Dill-fresh or dried
Garlic-any kind is fine
Cabbage-green or red (red will turn your brine pink over time)
Bay leaves or Grape leaves-fresh or dried (optional to add crispness)
Sea Salt-Real Salt, Himalayan, Celtic
Fresh water
Equipment
Canning jars (quart or half gallon)
Large pot
Plastic lids with holes
Airlocks
Large bowl
Towels
Knife/Cutting board
Electric Kettle (or something to boil water in)
Vinegar for cleaning if desired
Instructions
1. Make the brine first as this needs to cool to barely warm/room temp before pouring over cucumbers.
2. For brine, add 2 TBS Sea Salt per Quart of water, heat to boiling to help dissolve salt and turn off. Let cool.
*I used 6 quarts of water and 12 TBS of salt for 4 half gallons and 3 quarts of pickles.
3. Wash jars and pour boiling water in them when they are warm (so they don’t crack) to sterilize. Let sit at least 15 min. You can also heat in oven at 215 degrees for at least 15 min.
4. Put lids and airlocks into a large bowl and add boiling water or vinegar water to clean well.
5. Rinse cucumbers and dill in clean water.
6. Peel garlic and leave whole or cut if desired.
7. Put one or two dill sprigs (or dry to taste-maybe 1/2 tsp per quart),
garlic to taste (3-4 cloves per quart) and
a bay leaf (1 per quart or 2 for a half gallon) in bottom of jar.
8. Add cucumbers and pack tightly to about 3 inches from rim.
9. Poke a hole or two in the cabbage leaf to allow air to escape and place over pickles, sliding sides down jar slightly. Press firmly down against cucumbers.
10. Pour cooled salt water in jar until it is about ½ to 1 inch over cabbage leaf. There should still be a half to 1 inch headspace to rim. You do not want the water to be at the very top as the air lock will syphon it out if it comes into contact with it.
11. Place lid with hole. Add water to airlock filling about half way. Set airlock lightly onto hole being careful to not come in contact with the cabbage leaf or water.
12. Place in a dark place like a cupboard, closet or cabinet for approximately 21 days. Put on a tray as it may leak. I leave out for several days to check in the light and then check every few days, opening here and there to make sure the cabbage leaf is under the liquid as it will mold if it is above. Press down or add brine if it is not.
*It is important for it to ferment at least 21 days as this allows Lactobacillus bacteria to be formed. There will be other kinds of bacteria that grow initially and eventually it will be primarily Lactobacillus. You want to get to this stage or you won’t have a fully fermented jar and it may not preserve well. If the airlock acts as a syphon and pulls brine out, you will need to top it off. I put my extra brine in the fridge for this purpose throughout the fermenting process as you may need to add more. Do not push the airlock down too far into the hole. Just set it loosely on top.
13. At the end of the fermentation time, remove the cabbage leaf, put on a regular lid (Ball No-Leak lids work great) and put in cool storage. If you don’t have a cool dark root cellar or storage area, refrigerate.
These are usually good for and last us about a year.
This above picture is 48 hours after I started them. They are cloudy and that is normal. I just emptied a couple of the airlocks as they had syphoned the salt water into them as they were filled a little too much. They still have plenty and I didn't need to add any more brine to the jars. I keep my extra brine in the refrigerator in case I need to later. I cleaned the tray and will put them away. I like to leave them out several days to make sure all is going well before I put them away. I will check them daily, usually just glancing at them to make they look good. I will open them here and there to make sure the leaf is submerged.
CAUTION: If there is a small amount of thin white film on your leaf or on top of the pickles, that is called Kahm yeast and is ok to eat. If however, at any time, you see brown cabbage, creamy, pink, black, green or furry mold growing, throw it out and try again. Only a thin white film is ok. Mold is not good to eat and can make you sick. No sludge or funny smells are good either. It should look like darker pickles, smell sour and lovely and taste like dill pickles. We've had things happen and have had to throw some out in the past. Don't give up. Now it rarely happens. You will get this and you will get better and better. It is so worth the learning process and gives you a skill that you can pass on. Food preservation may be necessary to know at some point and it is better to learn now than when you are in need. Blessings on your journey!
Giving thanks always and for everything to God the Father in the name of our Lord Jesus Christ. Eph 5:20
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