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Lacto Fermented Pickles Recipe

lacto-fermented-pickles

Lacto Fermented Pickles Recipe

  • 4-5 pickling cucumbers or 15-20 gherkins
  • 1 tablespoon mustard seeds
  • 2 tablespoons fresh dill, snipped
  • 2 tablespoon sea salt
  • 1 cup filtered water
  1. Wash cucumbers well and place in a quart-sized wide mouth jar.
  2. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Use of a bpa free glass fermentation weight is recommended.
  3. Cover tightly and keep and keep at room temperature for about 3 days before transferring to cold storage. If the batch is not ready per taste, let it ferment longer.

Let us know how you liked our lacto fermented pickles recipe!

Fermented Curtido Recipe

cortido recipe

Fermented Curtido Recipe

Lacto-fermented curtido is a great starter recipe for fermented food beginners.

  • 1 large cabbage, cored and shredded
  • 1 cup carrots, grated
  • 2 medium onions, quartered lengthwise and very finely sliced
  • 1 tablesoon dried oregano
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 2 tablespoon sea salt
  1. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, and sea salt.
  2. Pound with a wooden pounder or a meat hammer for abou 10 minutes to release juices.
  3. Place in 2 quart-sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Use of a bpa free glass fermentation weight is recommended.
  4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. If the batch is not ready per taste, let it ferment longer.

Let us know how you like our fermented curtido recipe!