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 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:
Transcript:
Click here for the full transcript for Episode #153
*denotes an affiliate link
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