I tried the wild fermented cucumbers today. There’s been minimal residue on top of the water, nothing that could not be removed with a quick wipe with a paper towel. What this means is that the lacto bacterial flora I am after is healthy and thriving, with the nasties beaten into submission. The pickles will… Continue Reading
Category Archives: fermentation
Wild fermented pickles
I loves me a good dill pickle, canned with vinegar. But my inner Moishe gets all excited when I come across the original Yiddishe pickle, out of a barrel and with nary an added souring agent in sight, the way my grandmother used to make it. And there’s of course the additional benefit that mentioning… Continue Reading