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...
Pasteur referred to lactic-acid fermentation as “respiration without oxygen”.
—Pasteur Definition of Fermentation
We managed to let our Pickl-It pepper mash go for 1 year & 8 days but we were frothing at the mouth & had to dive in. The earth moooooved at first bite! The taste buds exploded into exuberant happy dances. Our senses reeled with gustatory joys. Now, it is pepper mash on EVERYTHING . Yuuuum!!!!!!!!!! TikiBlu has just SWOONED!!!
—TikiBlu H. - Washington