Not All Pickles Are Created Equal

pickling cucumbers Who knew there were healthy pickles and unhealthy pickles! I didn’t until we discovered Wild Fermentation, a way to make pickles just like your grandmother…..well…..your great-grandmother……no, maybe your great-great-grandmother! Somewhere back in your genealogy, whichever grandmother it was who made pickles from a salt and water brine, not using vinegar or “processing” them using modern-day canning techniques, is the grandmother you want to copy. All others bought into the lies of the modern age which turned perfectly nutritious food into dead matter, unfit for human or animal consumption.

Canning kills enzymes, heat liable vitamins and other nutrition, but pickling by fermentation creates a nutrient rich solution that not only offers a wide range of vitamins and minerals, but also serves as a natural pro-biotic, aiding in digestion.

The key to this type of pickling is lacto-fermentation, described in simple terms by Sandor Katz, author of Wild Fermentation as, “Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.”

My maternal great-grandmother fermented cabbage, making sauerkraut, and now I do, too! I also ferment beets, kohlrabi, green beans, broccoli, cauliflower, parsnips and cabbage (sauerkraut), as well as kimchi.

The first fermented vegetable I experimented with were pickles. They couldn’t be any easier, especially with the Pickl-It! They’re a hit with the children, a great “First Ferment” to get their taste buds going in the healthy-food direction.