LH 153: How to make real, old-fashioned pickles
Summer is here and homegrown cucumbers are ripening on the vine. Let’s make REAL pickles - The old fashioned kind!
What's a “real” pickle?
It’s where you use natural fermentation (and NO vinegar) to change a cucumber into a crisp, sour treat. They are delicious and nutritious!
Host Theresa Loe interviews Karen Diggs who is Theresa's chief fermentation instructor inside her Living Homegrown Institute
You will learn:- Why fermented food is so good for you
- How to use common kitchen tools as your vessel
- Why fermentation is so safe
- Which type of salt is best
- The secret ingredient that will give you a crisp pickle
- How to store your finished pickles
- And MUCH more...
As always, you can get a printable version of the recipe, special links for more fermentation information and a full transcript of the episode at: www.LivingHomegrown.com/153
This episode was brought to you by Theresa's monthly membership: The Living Homegrown Institute where you have access to a whole library of masterclasses teaching you how to live farm fresh without the farm. Go to www.LivingHomegrown.com/PATH for more information.