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LH 153: Fermentation Basics & Real Pickles

LH 153: How to make real, old-fashioned pickles

Summer is here and homegrown cucumbers are ripening on the vine. Let’s make REAL pickles!

What is a “real” pickle?

It’s where you use natural fermentation (and NO vinegar) to change a cucumber into a crisp, sour treat. They are delicious and nutritious!

My chief fermentation instructor inside my Living Homegrown Institute, Karen Diggs, is here to show us how.

You will learn:

  • Why fermented food is so good for you
  • How to jimmy-rig common kitchen tools as your vessel
  • Why fermentation is so safe
  • Which type of salt is best
  • The secret ingredient that will give you a crisp pickle
  • How to store your finished pickles
  • And MUCH more…

 

Karen Diggs:Karen Digs of Kraut Source

Karen is a certified nutritionist, chef, and food writer.

She teaches nutrition and culinary classes at Bauman College in Berkley, CA and is also the founder of Kraut Source. The Kraut Source is a cool fermentation device that sits on an ordinary mason jar and lets you ferment in small batches.

And Karen teaches all the fermentation classes inside our monthly membership: The Living Homegrown Institute

 

Real Pickles Recipe:

Download Karen’s recipe for real pickles and ferment like a pro. I know you’ll love it.

 

Resources & Links Mentioned:

Kraut Source – Tool to make fermentation easy!

Mexican Sour Gherkin Cucumber (look like watermelons) – from Baker Seeds

Pickling Cucumber ‘Endeavor’ – Renee’s Garden Seeds

 

Related Episodes:

Fermenting Food 101

Fiery & Spicy Ferments

 

Transcript:

Click here for the full transcript for Episode #153

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

2 Comments:

  • Marcie J says:

    Another great episode! I’ve made the lemon dill sauerkraut that Kristen Shockey spoke about on your podcast (episode 109) and a “fiery ferment” is next on my list to try. But right now this episode with Karen Diggs came at a perfect time. I have a quart jar filled with my garden cucumbers just starting to ferment on my counter. I loved Karen’s use of tea leaves so I used an organic green tea in mine. Thank you for sharing! Next on my list is what to do with the glut of cherry tomatoes that will be coming in very soon!

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