Enjoy some naturally cultured pickles with this recipe.
I’m a simple, back-to-basics kind of gal, especially when it comes to fermenting vegetables.
From the get-go, I have always fermented in canning jars with zero extra equipment. Pints, quarts, half-gallons, all of them have held a traditionally pickled vegetable in one form or another. In the five plus years that I have been doing this, I have only lost a handful of ferments to true rot.
And every time I have lost a fermented vegetable, it has been because I broke the most important rule: always keep your vegetables well beneath the brine.
Which is why this new piece of equipment is my absolute favorite.
This week Julie examines how little things can make a big difference. Join her as she goes through the small and simple ways you can incorporate small doses of cultured foods into your diet.
Customer Support at Cultures for Health likes to help people make and eat fermented foods. Today, Jerri shows the adventure that came out of a simple question, “So I was wondering if you could help me make this stuff taste good?” Join her as she takes a second look at Beet Kvass.