11
Oct
Fill jar with green tomatoes leaving about 1 1 2 inches of headspace pour brine over all just covering the tomatoes and leaving the headspace. Pour the brine over the cucumbers and make sure everything is submerged in it.
Please note after 7 days of fermentation the cucumbers which are now lacto fermented pickles will taste salty.
Lacto fermented pickle recipe. Pour the brine over the pickles leaving 1 2 inches of headspace. Place another tannin containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid if necessary.
Cover the jar with a tight lid airlock lid or coffee filter secured with a rubber band. Add more garlic cloves and onions. Place a bunch of dill over the cucumbers.
Pour the brine over the cucumbers and make sure everything is submerged in it. Cut the ends of the dill blossoms and use them as little sticks on top of the jar to keep the vegetables inside the brine. The fermented pickles are super nutritious great for building immunity and improving gut health.
There are several types of fermented pickles differentiated on the basis of the amount of salt and spices used and the length of fermentation. The most common varieties of fermented pickles include. The lacto fermented pickles recipe below is a fairly standard dill garlic and mustard seed combination.
Also one last tip i know i know we re almost to the recipe. Because pickles absorb water easily they can easily turn to mush in the fermentation process. To avoid this look for small dark green firm and slightly under ripe cucumbers.
Please note after 7 days of fermentation the cucumbers which are now lacto fermented pickles will taste salty. Over the next few weeks during refrigeration the pickles will absorb more of the brine increasing their flavor and the brine will become less salty. The longer pickles ferment the healthier they become.
I recommend starting with 24 hours do a taste check let them sit for another few days and check again. After 5 days i transfer pickles to the fridge. Lacto fermented pickles can last for 1 2 weeks in the fridge maybe longer but we ve always finished them before that.
But if you re making no fuss fermented dill pickles in quart mason jars a good rule of thumb is 1 to 3 tablespoons of kosher salt per quart of non chlorinated water. Three tablespoons if you want full sour. One and a half if you want them less sour and a bit less salty.
You can go nuts here. 2 dill flower heads or 2 tablespoons dill seed. 5 6 cloves of whole garlic peeled and gently smashed.
1 bay leaf optional 1 tablespoons mustard seeds optional a handful of unsprayed grape leaves rinsed. Plus your brine about 2 tablespoons of salt dissolved in 4 cups of water as detailed above. To prepare brine warm 2 cups of water add salt and stir to dissolve add 1 cup cold water to bring brine to room temperature.
In a quart jar add coriander or dill seed garlic cloves and hot pepper. Fill jar with green tomatoes leaving about 1 1 2 inches of headspace pour brine over all just covering the tomatoes and leaving the headspace. Jason i m glad you liked both pickle recipes.
Let me clarify the term lacto in lacto fermentation refers to the production of lactic acid not milk or dairy. Both salt ferments and whey ferments produce lactic acid. The pickle recipe that uses whey just does so for convenience.