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How To Ferment Pickles


Make Probiotic Rich Pickles in 10 Easy Steps:

Who knew fermenting could be this easy?

It’s true and they are so good for you. They are full of probiotics, which have been scientifically proven to improve digestion, boost the immune system, improve skin, reduce inflammation throughout the body in addition to being rich in B12 which improves mood and energy and K which is good for your heart, bones and helps insulin work more effectively to regulate blood sugar.

It only takes 10 steps and about 7 days and you can have a batch of pickles with over 1000 times the probiotics per serving compared to even the most expensive probiotic supplements. Get your probiotics to natural way, the effective way and the tasty way, by making your own pickles today.

 

Step 1: Here’s what you’ll need.

Before you begin making pickles, make sure you have everything you need to get started.

Here is your pickle fermenting checklist.

What you need:

  • 1-2 lb pickling cucumbers
  • Fresh garlic (optional)
  • Fresh or dried dill weed
  • 5 Tablespoons salt per 2 quarts of non chlorinated water
  • A mason jar
  • An Easy Fermenter Lid that allows you to put the fermentation process on auto-pilot
  • Weight(optional)

Step 2: Selecting your cucumbers

What are you looking for in your selection?

  • Fresh and Firm (Fruit that is already breaking down will not make a good ferment)
  • Thick rather than thin
  • Similar size if making spears
  • Kirby cucumbers work best
  • Organic if possible

Step 3: Preparing your cucumbers

After you wash them, it’s time to cut up those cucumbers. If making spears, then cut the cucumber in half and then along the length to get slices of approximately the same length and thickness, so that they will ferment evenly.

Step 4: Chopping dill and mincing garlic

If using fresh dill, wash it and chop it up with a knife of kitchen scissors. You can also use dried dill, but it is not recommended as the fresh is far superior in flavor. Mince or chop garlic if you prefer. 

Step 5: Mixing Ingredients

Mix your dill, garlic and cucumbers in a bowl and then place the mixture into your mason jar. 

Step 6: Preparing your brine

Dissolve salt  into water.

Step 7: Submerging the cucumbers in the brine

Add the brine to the jar, leaving a little room between the brine and the top. Make sure that the cucumbers are fully submerged. A weight is the easiest way to do this, but if you are not using a weight, there are other options. A small plate, a boiled rock or even a piece of cabbage can all be used to help keep your veggies submerged.

Step 8: Sealing with the proper lid

Screw on the Easy Fermenter lid and use the lid’s air removal feature to pull the extra air out, creating the anaerobic environment that probiotics thrive on. Put today’s date on the jar.

Step 9:  Being patient

Place the jar in a cool place, approximately 70 F /21 C. Wait 4-5 days to check them. If they smell okay(not like bad bacteria), then taste test, but don’t double dip or put your fingers into the batch as this will contaminate it. If you want a stronger taste, you can reseal the jar, vacuum the air out again and wait up to another 7 days. But test every 2 so you don’t over do it.

Step 10: Moving to storage

When you have the preferred taste, exchange your Easy Fermenter lid for a regular one and refrigerate. Then it’s time to start your next batch.

The Visual Guide

 



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