Скачать или смотреть Lacto-Fermented Pickles

EP1 of #fermentationfridays — Garlic Dill Pickles! 🥒🧄 This is possibly my favorite lacto-ferment and perfect for beginners!

For more in-depth knowledge on fermentation, as well as detailed recipes, check out my ebook 'probiotic pantry': https://stan.store/kirstyk

Lacto-fermentation is probably the safest way to ferment as the salty brine creates an acidic environment that inhibits the growth of bad bacteria. So if you’ve always wanted to start a fermentation project but were lacking the confidence so far, let me guide you through it! 🫙

INGREDIENTS
organic cucumbers
garlic cloves
fresh dill
2-3 bay/grape/horseradish leaves

3% BRINE
• 30g salt per 1L water
➡️ use filtered water without chlorine
➡️ depending on the size of your jar you’ll need anywhere from 1-3L of brine

WHICH SALT IS BEST?
• unrefined sea salt
• himalayan salt
• pickling salt & kosher salt
➡️ avoid salt with added iodine, calcium silicate, dextrose, or other preservatives

CLEANING & SANITIZING
• before starting, thoroughly wash your hands, jars, lids, weights, and utensils with hot, soapy water
• for extra safety (if you’ve never fermented before and want to calm your mind), rinse jars with boiling water or a diluted vinegar solution
• rinse vegetables well to remove dirt, but avoid scrubbing too hard (you want to keep the good bacteria)

SAFETY TIPS
• keep everything submerged – ensure vegetables are fully covered in brine to prevent mold and unwanted bacteria
• check daily – look for bubbles (a sign of active fermentation) and ensure no veggies are floating above the brine
• avoid cross-contamination – always use clean utensils (not fingers) to handle the ferment

INSTRUCTIONS
Add the salt to water and stir until fully dissolved. Place cucumbers, garlic, dill and bay leaves into a clean jar. Pour the brine into the jar up until the top.
Place a fermenting weight on top to help keep the vegetables submerged. Close the jar and put in a dark spot to ferment for 5-14 days. Place a plate underneath to collect any over flowing liquid.
Open or ‘burp’ the jar carefully 1-2x a day to avoid pressure buildup and potential jar breakage. Once pickles have reached the desired taste/crispiness, move to the fridge to slow down fermentation.
The pickles can be stored in the fridge for several months.