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.
|by Kathleen in | Permalink|
Did you know...
Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.
—Science of Cooking, Pickles
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana