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Health, Home, and Happiness: Lactofermented Pickles

Tuesday, June 30, 2009

Lactofermented Pickles



This was what I was getting to when I was doing the yogurt and whey. I wanted real lactofermented pickles! They're very easy once you have everything you need.

All these recipes, the pickles, the cream cheese, the yogurt are from Nourishing Traditions, which if you're interested in this stuff you really need to buy. It's an awesome reference.


I finally got by the health food store to buy real moist light grey sea salt this weekend. We keep it in a jar.
Salt and dill for the pickles. A tablespoon of salt, 2 tablespoons of dill, 2 tablespoons of whey
Cucumbers cut into spears. They're not specific pickling cucumbers, they're the only organic cucumbers that Walmart had. And whey in the background from the still-dripping cream cheese.
All mixed up with filtered water.
We want a tight seal so the fermentation can be done anaerobically (without air). The white plastic lids don't hold tight enough, I don't think. And allow to rest for 4 days before transferring to the fridge.

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4 Comments:

Anonymous Jenny @ Nourished Kitchen said...

Nice work! There is nothing like real pickles. I can't wait until cukes start coming to market in August.

June 30, 2009 at 7:28 AM  
Blogger Cara said...

I know! I really hope I can find some great veggies at our farmer's market later this summer.

June 30, 2009 at 9:30 AM  
Blogger Michelle said...

How long do these pickles last in the fridge? Can you make up a bunch in the summer and eat them all winter like traditional canning or do they go bad?

Thanks!

May 18, 2010 at 11:28 AM  
Blogger Cara @ Health Home and Happiness said...

Supposedly they only last a couple months, but I'm still eating green beans that I did last summer (9 months I think now?) and they're great.

May 18, 2010 at 11:31 AM  

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