Frequently Asked Questions
All vegetables and many fruits are great candidates for becoming fermented goodies! The lactic acid bacteria, which are stored on the exterior, as well in cell walls of the fruit or vegetable, are the power behind turning fruits and vegetables into a wide variety of naturally-nutritious foods and beverages, including:
- sauces (jalapeno, ketchup)
- liquors, juices and fruit soda
- jams and chutney
- sauerkraut, kimchi, half-sour pickles, and a wide variety of other vegetable “pickle”
Vegetable pickles are a family favorite. We like combining a wide variety of ingredients in one container – carrots, broccoli, cauliflower, pearl onions, peppers, garlic and green beans – bringing a taste of summer and sunshine to any winter meal.
We’ve experimented with making combinations that are tasty-topping for home-made sourdough pizzas – red peppers, pearl onions, garlic and mushrooms – placing them on top the already-baked pizza (the oven heat would kill their nutritional benefits if we baked them!), or serve them as a side-dish.
Fermented garlic cloves make garlic bread an easy proposition, as they’re easily crushed, added to gently-melted grass-fed butter, and used as a “dip” along with our favorite Italian (or any!) meal.
One of our children adores his father’s fermented jalapeno slices. Unlike food industry jalapeno slices, ours have no preservative or chemicals, and like all other fermented foods, are a tremendous, natural probiotic, important for our son who has Aspergers, a mild form of Autism.
The possibilities are only limited by your food preferences and imagination!
Did you know...
Consciousness of the importance of vitamins increased slowly from the 1911 discovery of the concept of “vitamine”.
—First Vitamin Discovered
I’ve tried just about everything from bowls to canning jars with screw-on lids. It either turned moldy, or ran all over the counter, down my cabinets, on my floor. What a mess! Pickl-It makes it so simple, that I just wanted to thank you.