How to make naturally fermented pickles!
Most of us know that we should be eating some kind of fermented veggies every day to keep our microbiome happy. In my fight to heal my digestion, I slowly trained myself to
love tolerate sauerkraut. I now eat it regularly, and I appreciate its many healing properties, but I don’t get the same joy from eating sauerkraut that I do from eating pickles.
My grandma makes her own pickles with bell peppers and onions, and they are delicious. When I was little, my sister and I would eat those pickles straight from the jar with a fork (or more realistically, our fingers). I’ve got lots of good memories of pickle-eating.
Most pickles you will find at the store are made with vinegar (and sugar). They taste great, but they don’t provide any extra health benefits. Naturally fermented pickles, on the other hand, are full of probiotics that will keep your digestive system happy and healthy!
I got a bunch of cucumbers in my CSA box last week and I decided to experiment with making my own fermented pickles at home. I was kind of expecting that my first batch would yield some kind of weird tasting sauerkraut flavored pickle, but I was wrong. My first batch tasted like… Pickles!
I can’t say the word “pickles” without thinking of this scene. Excuse me while I get this out of my system…
Ahem. Where was I?
Fermented pickles! All health benefits aside, it feels amazing to make something from scratch that I previously thought had to be purchased pre-made from the grocery store.
You can experiment with adding some other flavors (like if you want to make them extra spicy or garlic-y) but this recipe is just for your standard dill pickle.
Hope you like it! Let me know if you have any questions!