Cucumbers are filling the garden along with the farmer’s market stands, so that means it is pickle time!
Nothing like having fresh pickles ready to go in your fridge for your barbeque or a quick snack. And you can make the perfect crunchy, tangy pickle that adds a zing to your sandwiches or a snap to your salads all from your own homestead kitchen. The bonus of fermented pickles is that they add beneficial bacteria into the mix.
Making fermented pickles at home is not only simple but you can turn this everyday snack into a healthy snack. Making pickles is an easy way preserve the abundance of cucumbers in your garden, so stop feeling overwhelmed and let’s get pickling!
The Magic of Fermentation
What is Fermentation?
Fermentation is a staple in my homestead kitchen. It is a natural process where beneficial microorganisms like bacteria and yeast convert sugars and starches into alcohol or acids, preserving food and enhancing its flavor and nutritional value.
The fermentation process is used to make a variety of foods and beverages, including yogurt, kefir, sauerkraut, pickles, beer, and wine. One of my favorite fermentations is sourdough. If you want to learn how to make a sourdough starter. Fermented foods are incredibly beneficial to have in our diet because they support gut health, improve digestion, and boost the immune system.
What I find interesting is that some people who are lactose-intolerant are able to digest kefir (fermented milk) and people who are gluten-intolerant are able to digest sourdough bread. It seems as if part of the magic of fermentation is making foods edible for people.
The process also increases the bioavailability of vitamins and minerals, making them easier for the body to absorb. Overall, fermentation not only facilitates our food processing to make our foods more nutritious and flavorful, but it extends the shelf life of our food.
Health Benefits of Fermented Foods
If you want probiotics in your diet, skip the synthetic store-bought ones and fill your diet with fermented food. Probiotics are beneficial bacteria that support a healthy gut microbiome, which is crucial for effective digestion and nutrient absorption. Our gut is connected to the rest of our body, and if our gut is out of whack it can affect different aspects of our body! Filling your body with nutritious foods can aid in all kinds of healing.
For example, yogurt contains Lactobacillus and Bifidobacterium, which can help alleviate symptoms of irritable bowel syndrome (IBS) and improve overall digestive health. Additionally, the fermentation process increases the bioavailability of vitamins and minerals, such as vitamin K2 in natto (fermented soybeans) and B vitamins in kefir, making them easier for the body to absorb. Kefir is fermented milk, sounds crazy, but it is a powerhouse when it comes to nutrients. If you want to learn to make milk kefir.
Fermented foods also enhance immune function by promoting the production of antibodies and strengthening the gut barrier, reducing the risk of infections and chronic inflammation. Sauerkraut, rich in lactic acid bacteria, is known for its immune-boosting properties because fermented foods are able to strengthen the gut barrier through producing antibodies that support it.
The process of fermentation breaks down anti-nutrients like phytic acid, found in grains and legumes, which can inhibit mineral absorption. This makes minerals like iron and zinc more accessible in foods like sourdough bread and miso.
Moreover, fermented foods can positively impact mental health through the gut-brain axis. It would make sense to me that there is a rampant mental health crisis when we are constantly being bombarded in every aspect of our life by toxic chemicals.
Our food is not immune to this! Our foods are filled to the brim with lab-made garbage that permeates and destroys our gut. It is time to get some mental health supporting foods into the diet!
For instance, kimchi and other fermented vegetables contain compounds that may influence brain function and reduce symptoms of anxiety and depression. The presence of short-chain fatty acids (SCFAs) produced during fermentation, such as butyrate in kombucha, has been linked to improved mood and cognitive function.
Overall, incorporating fermented foods like yogurt, sauerkraut, kimchi, kefir, and my favorite (sourdough!) into your diet can provide comprehensive health benefits, from enhanced digestion and nutrient absorption to strengthened immunity and better mental health.
Ingredients You'll Need
Choosing Your Cucumbers
For the best pickles, choose fresh, firm cucumbers. Pickling cucumbers, also known as Kirby cucumbers, are ideal because they stay crunchy after fermentation. Look for cucumbers that are small to medium-sized and free from blemishes.
Essential Spices and Herbs
The beauty of making your own pickles is that you can customize the flavors. Common spices include garlic, dill, mustard seeds, and peppercorns. You can also experiment with coriander seeds, bay leaves, or chili flakes for a bit of heat.
The Brine Solution
The brine is a simple mixture of water and salt that creates the ideal environment for fermentation. Use non-iodized salt, like sea salt or pickling salt, as iodine can inhibit fermentation. The general ratio is about 2 tablespoons of salt per quart of water.
Fermented Pickles
Equipment
- Mason Jars
- Fermentation Weights
Ingredients
- Cucumbers Choose fresh, firm cucumbers free of blemishes. Small to medium sized cucumbers work best.
- Spices and Herbs Common spices include garlic, dill, mustard seeds, and peppercorns
- Brine Solution Use non-iodized salt, like sea salt or pickling salt, as iodine can inhibit fermentation. The general ratio is about 2 tablespoons of salt per quart of water.
Instructions
- Preparing the Cucumbers: Start by washing your cucumbers thoroughly. Trim off the blossom end, as it contains enzymes that can cause softening. You can leave the cucumbers whole, slice them into spears, or cut them into coins, depending on your preference.
- Making the Brine: Dissolve 2 tablespoons of non-iodized salt in 1 quart of water. If you're making a larger batch, simply scale up the amount of brine accordingly. Make sure the salt is fully dissolved to ensure even fermentation.
- Packing the Jars: Place your spices and herbs at the bottom of the jar. Next, pack the cucumbers tightly, leaving about an inch of headspace. Pour the brine over the cucumbers, ensuring they are completely submerged. Add your fermentation weight to keep them below the surface of the brine.
- Fermentation Process: Seal the jar and place it in a cool, dark place, like a pantry or cupboard. The ideal temperature for fermentation is between 65-75°F (18-24°C). Check the pickles daily to ensure they remain submerged. After 3-7 days, your pickles should be tangy and ready to eat. Taste them daily after the third day to find your preferred level of fermentation.
Tips for Perfect Fermented Pickles
Temperature Control
Fermentation is a temperature-sensitive process. Too warm, and your pickles might ferment too quickly and become mushy. Too cold, and the process will slow down significantly. Aim for a consistent, moderate temperature for the best results.
Timing is Everything
The length of fermentation affects the flavor and texture of your pickles. Shorter fermentation times result in milder, crunchier pickles, while longer times produce a more intense flavor. Start tasting after three days and continue until they reach your desired taste.
Troubleshooting Common Issues
Cloudy Brine
A cloudy brine is usually harmless and a normal part of fermentation. However, if the brine smells off or if you see mold growing, it's best to discard the batch and start over.
Mold and Yeast
A thin layer of white yeast, known as kahm yeast, can form on the surface. It's generally safe and can be skimmed off. However, if you see blue, green, or black mold, discard the pickles as they are no longer safe to eat.
Storing and Enjoying Your Pickles
Proper Storage Methods
Once your pickles are fermented to your liking, move them to the refrigerator to slow down the fermentation process. They can last for several months when stored properly.
How to Serve Fermented Pickles
Fermented pickles are a versatile addition to many dishes. Add them to sandwiches, burgers, and salads, or enjoy them straight from the jar as a crunchy, tangy snack.
Fermenting pickles at home is a fun and rewarding process that results in delicious, probiotic-rich snacks. By following these steps and tips, you'll be well on your way to mastering the art of fermentation. Enjoy the journey and the tangy, crunchy rewards!
FAQs
How long do fermented pickles last?
Fermented pickles can last several months in the refrigerator if stored properly.
Can I use any type of cucumber for fermenting?
While you can use any cucumber, pickling cucumbers like Kirby cucumbers are ideal for their texture and size.
What if my pickles are too salty?
If your pickles are too salty, you can soak them in water for a few minutes before eating to reduce the saltiness.
Do I need to sterilize my jars?
Yes, it's important to sterilize your jars to prevent any unwanted bacteria from affecting the fermentation process.
Can I reuse the brine for another batch?
It's best to make a fresh batch of brine for each batch of pickles to ensure the proper salt concentration and fermentation environment.