On today’s show I want to show you how to make homemade dill pickles the lacto-fermentation way. This is one of the first things I got started fermenting and one of the most flavorful things that I enjoy all the time on sandwiches or snacks etc.
I hope to convince at least a few of you guys to try to make at least one jar of pickles using the lacto-fermentation process to taste the difference between store bought and homemade crunchy dill pickles.
There are many doubts and fears when it comes to fermenting but if you put those aside for a moment and just make a jar of these fantastic koshers, I’m sure you’ll be a convert to the wonderful world of lacto-fermented foods.
I almost feel like this is a gateway into other things because as soon as I was done making dill pickles, I had to find out what was next. Tune in tomorrow on the website and I’ll post the recipe that you’ll hear on the show today along with some beautiful pictures along the way.
Good luck and keep on fermenting!
TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST:
- The ins and outs of making dill pickles the old fashioned way
- How the fear of botulism when it comes to lacto-fermented vegetables shouldn’t be a concern
- Using lactic acid bacteria to our advantage and it’s biological processes
- The traditional way to make homemade dill pickles vs the way it’s done today
- Some history of Louis Pasteur and pasteurization
- Lacto-fermented pickles compared to store bought
- How to make these lacto-fermented dill pickles (recipe)
- A brief mention of salt / water ratio
- Refrigeration of pickled foods
- Troubleshooting your dill pickle recipes
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I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!