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:

Fermenting Food 101

Fiery & Spicy Ferments

Transcript:

Click here for the full transcript for Episode #153

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