Beneficial for Your Gut
Fermented foods have been eaten by many cultures for centuries. They are foods that go through the lacto-fermentaion process to preserve it, like yoghurt (not the processed sugar filled, dead yogurts found in the store), Kombucha Tea, Sauerkraut, Beets and Pickled Carrots. The results are foods rich in wonderful beneficial bacteria or enzymes, Omega-3 fatty acids and probiotics. The inclusion of these foods in our diet helps to keep the bacteria in our gut nicely balanced. If we didn’t eat dairy, wheat, sugar or breath pollution or suffer from stress, we wouldn’t need help. But most of us do need some extra help to keep in balance, and pickles are a crispy, crunchy way to get it.
These types of foods not only help our gut, but they help to support our immune system and promote more efficient absorption of nutrients from the foods we eat. They can also help us break down the lactose in milk and can help people with allergies. Studies have also shown that they can even reduce the risk of some cancers.
Easy to Make
This recipe for fermented pickles is the easiest in the history of all pickles. Just put the pickles in a mason jar, cover with water and 1 tablespoon of salt and spice mix. It’s that easy. Pop in a lovely ring of red onion, and Just leave it to do it’s stuff. A week later you have pickles. You can use regular cucumbers but they are sometimes not as crisp and they have more seeds. It’s not always easy to get the picklers, so use what you can find. I think these are best if eaten within a few weeks.
- 2 Cups Water
- 1 Tbs Sea Salt
- 2 Cucumbers (pickling are best but you can use regular)
- Pickling spice - to taste (1-2 Tbs)
- Onion slices or stone to weight down.
- Optional additions - Peeled Garlic, Peppercorns, bay Leaf, Fresh Dill, Chili, Jalapeño, Onion.
- Cut cucumbers and pack tightly into mason jar (3 Cups, wide mouth).
- Cover the cucumbers with water and salt (dissolve the salt in the water first for best results). The cucumbers must remain completely covered by the water so add an onion slice or clean stone to weight your spears down.
- Add your spice mix and any additions that take your fancy.
- Leave an inch at the top of the jar and place the lid on.
- Leave for 5 -7 days and then try the pickles. If they taste good, they are ready. Scrape off any white mold on the top (it's just harmless yeast).
- When they reach the desired taste, put them in the fridge to stop the fermentation process.