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Subscribe here for more videos! - https://www.tinyurl.com/y9zf8ns2 LACTO-FERMENTED PICKLE RECIPE: 1. Cucumbers: I used 2 medium cucumbers and that filled a 1 Quart Jar but use as many as you like to make more or larger batches. Be sure to cut off the ends especially the stem end because it contains an enzyme that will make your pickles soggy and soft and then cut up your Cucumber anyway you want to make your pickles. 2. Prepare your brine solution using the ratio of two tablespoons of sea salt to one quart of water. You can experiment around a little with this. If 2 Tbs's make your pickles a little to salty for your taste you can reduce it to 1 1/2 Tbs. If you put to little salt in your brine, mold will occur and we don't want that! 3. You can put anything in with your pickles for what ever flavor you desire. Once again cut off all the tops from everything because they all have the enzyme that will make your pickles soft. I used 3 cloves of Garlic, small chopped up onion, 2 Jalapeno's, and 2 Habanero peppers. 4 Dill: Add as much dill as you'd like. For my recipe I used 3 stems of dill in the bottom and 3 stems packed in with the pickles. 5. Pickling spices: (Optional) 1 1/2 Tbs To prepare: Make sure you sterilize your fermenting container and lids if. Cut up your cucumbers how ever you would like to ferment them. Make up your Brine solution. Cut up and prepare anything else your going to put into your ferment. Now fill your Jar with half of what ever else your adding to your pickles, Then start stuffing your cucumbers into your Jar and add in the rest of what you are adding to your ferment. Don't fill your jar up all the way to the top, Only fill your Jar up to just below the neck, You want to leave 1 inch of head space. Now fill your Jar up with your brine solution making sure it covers your cucumbers, You don't want them exposed to the air because mold will grow!!!! Now either fill a sandwich bag with a little brine solution and place on top to hold down everything below the brine or use a glass puck to weigh everything down. Now either put your jar lid on loose or use a fermentation cap. Put in a dark warm area 68 to 78 for around 2 weeks to ferment. Taste along the way till your Cucumbers taste like pickles and not cucumbers. When your pickles are done fermenting take out what ever you used to hold down your pickles and place your canning lid on top and place in the refrigerator. Happy fermenting!!! If you have any Question or comments leave them here or on my Youtube Channel. The links for the Fermentation lids and glass pucks I used are listed below. Fermentation Lids: http://amzn.to/2FdJRni Glass fermentation Weights: http://amzn.to/2oC7BYL Click here to learn about the Health Benefits of Lacto-Fermenting: Follow Me Here: Twitter: https://www.twitter.com/lifeforceawake Instagram: https://www.instagram.com/lifeforceawake Youtube: https://www.youtube.com/c/LifeForceVeganKitchen
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