Dill pickles make a fine gateway probiotic. They're delicious, easy to make, and you don't have to be very exact.
Here's a step-by-step guide:
You'll find the recipe here.
Enjoy!
If you liked this post, why don't you...
This post was shared on The Kings Court IV , Miz Helen's Country Cottage, Around my Family Table, Daily Organized Chaos, Lisa's Gluten Free Food Renegade, The Nourishing Gourmet and Gnowfglins.
6 comments:
I found you on Simple Lives Thursday. I love your blog! I am following you on RSS! Check out my blog if you get a chance! Look forward to future posts!
Ruth! Maybe this is why my lacto-fermented pickles come out bad! I need to ferment for 5-10 days???? I had only been doing 2 as NT suggested. Too bad my cukes are all gone now. Thanks for posting on Freaky Friday!
Hey there, Jen,
Basically, how fast it ferments depends on all sorts of factors, like the temperature and the amount of salt. If you have liquid from an old batch, you can pour a little into a new batch to hasten the process.
The best thing to do is to open it, taste it. If it is the way you like it, then it's done.
Just had a look at the recipe in NT. She uses whey, which will also speed up the process. Without whey it'll take longer.
Never tried it with whey so no personal experience.
Great music for the pickle making video, Fun!!
Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Love the music.....and I love homemade pickles.
Thank you so much for sharing it at Foodie Wednesday. Hope you can join us again this week.
Post a Comment