START A PETITION 27,000,000 members: the world's largest community for good
START A PETITION
x

How to Make Live Culture Pickles

5. Place a weight on top of the vegetables to secure them below the brine.

6. Fasten your cloth around the mouth of the jar with a rubber band and place in a warm place, around 65 degrees if possible and leave to ferment for 2.5 to 5 weeks (I recommend waiting the full five weeks).

7. If mold grows on the top of your pickle, have no fear — It’s not dangerous, so you can simply scrape it off and eat whatever is underneath it.  I have physically tried this many times. It’s actually a normal part of lacto-fermented pickle making. Even commercial operations occasionally experience some molding and just remove that top layer before transferring to individual jars.

The lacto-fermentation process is actually the safest method of food preservation.  This is in contrast to home vinegar-brine pickle making, which can cultivate botulism bacteria.

8. When it’s done, transfer your pickle to smaller jars with lids, and store it in the refrigerator. These will keep at least six weeks or longer.

The vegetables are edible throughout the entire process, but they will be more tasty and easier to digest once they have been fully fermented. Notice that there is no need to add a “culture” since the bacteria that cause the fermentation actually live on the vegetables themselves.

For further reading about live-culture foods, check out Sandor Katz’s Wild Fermentation.

Related:
10 Ways to Use Gourds & Winter Squash
Fermented Foods: Essential Digestive Aids
10 Vegetarian Soups & Stews

Read more: All recipes, Appetizers & Snacks, Basics, Diet & Nutrition, Eating for Health, Food, Health, Side Dishes, Vegan, Vegetarian, , , , , , ,

have you shared this story yet?

go ahead, give it a little love

Selections from Networx

Networx.com empowers people to make educated, economical and Earth-friendly renovation and home repair choices. We are a community of homeowners, renters and contractors who are committed to sharing home improvement expertise and experience.

85 comments

+ add your own
9:20PM PDT on Aug 15, 2015

I think buying them will be easier, my apartment is too unpredictable temperature wise.

3:28PM PDT on Jun 30, 2014

Looks interesting. There is nothing quite like some pickled delight.

3:59AM PDT on Mar 13, 2014

Thank you will try

4:56PM PDT on Sep 25, 2013

5 weeks?? Too long for me to wait.

8:48AM PDT on Sep 25, 2013

One problem for me: You said "... place in a warm place, around 65 degrees...". 65 degrees is definitely not warm, it's cold. I live in south Florida. I'm not going to have any place that I can store them that will be that cold. How warm can they be and not have a problem?

6:23AM PDT on Sep 25, 2013

Thank you! We LOVE pickles!

7:04PM PDT on Sep 22, 2013

Thanks so much, willing to try !!

2:47AM PDT on Sep 22, 2013

Thanks for sharing it

3:25AM PDT on Apr 9, 2012

After reading all the ingredients I'll need to buy to make on my own, I will put a hold on my idea of doing it myself...

12:25PM PST on Feb 1, 2012

This looks like too much work. I pass on this one.

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

And thyroid disease has also been linked to gluten intolerance, which causes malnutrition and vitami…

The only grooming problem here was when Hobbit’s insulin dose, which he had been on for a year,…

Just started doing it this afternoon, need to find some more jars, and rethink appliance storage.

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.

site feedback

ONSITE FEEDBACK FORM

Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!