How to Make Lacto-Fermented Pickles

Lacto-fermented pickles are easy and fun to make. They are delicious and go with sausages and hamburgers. The taste is superb and you don’t get tired of it like you do with vinegar processed pickles.

Lacto-fermented pickles are healthier than commercially processed pickles. The lactobacilli bacteria are essential to help with digestion, especially with the over consumption of meats, which are high in uric acid and can cause stones. So always add lacto-fermented veggies with your meat dishes. Consuming lacto-fermented vegetables also reduces asthma, autoimmune disorders, skin problems and normalizes stomach acidity.

Here’s what you need:
4-5 cucumbers
1 tablespoon sea salt
4 tablespoons whey
1 tablespoon mustard seeds
2 tablespoons dill seed
1 cup filtered water
1 quart canning jar

How to make the whey: I set out a carton of plain yogurt in a cheesecloth lined strainer over a large bowl. Leave this out 12-24 hours or overnight. The liquid that drains off the yogurt is the whey and has lots…

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