Frequently Asked Questions
Sauerkraut and cucumber pickles are lacto-fermented foods my grandmother always had on hand, and now I do, too! Any vegetable can be cured, brined, cultured, or lacto-fermented (same process, just different names!). Cookbook authors and food researchers, Sandor Katz, “Wild Fermentation”, and Sally Fallon in “Nourishing Traditions”, provide encouragement, as well as wonderful ideas on how to “pickle” a wide-range of vegetables, including:
- Cinnamon & Clove Spiced Beets
- Ginger-Spiced Carrots
- Dilly Carrots
- Green Beans (Dilled with garlic is our favorite!)
- Pearl Onions
- Whole Peeled Garlic Cloves
- Red, Yellow and Green Peppers
- Jalapenos – slices and pureed for our own flavorful “green” sauce
- Kohlrabi – slices, sticks and cubes
- Cranberry Chutney
- Tomato & Cilantro Salsa
- Scapes (flower portion of the garlic plant)
- Red Cabbage – technically, yes, sauerkraut but on a whole new level!
- Horseradish sauce – the fumes that can knock you to the floor are controlled in the Pickl-It!
Did you know...
2400 BC: Archaeologists and anthropologists believe the ancient Mesopotamians were the first to pickle (cure, or ferment) a wide variety of food.
“When living in Bulgaria, I never understood why our Bulgarian friends loved the brine from their fermented cabbage. Now I do, after reading the information at your site! Whenever they felt ill, grandma would just go scoop out a cup of the brine and the sick person would drink a cup every 8 hours, until they felt better! Thank you!”
—Linda C. - Ohio