My first attempts at lacto–fermentation, that is. A regular component of all our meals (except for breakfast) in Eastern Europe was pickled vegetables of some sort. I don’t recall not enjoying any of the variations I had ... the rest of the family seemed not so thrilled, especially with cabbage–based dishes, but they did enjoy the cucumber pickles. So I’ve taken the plunge, and am trying to make some pickles at home.
Lacto–fermentation is an ancient method of food preservation—one that retains more of the nutrients of the foods, and in many cases enhances it because of the Lactobacillus organisms for which the process is named. Recent research has found that gut health depends in large part on having a diverse microbiome throughout the digestive system—something that’s increasingly difficult as processed foods predominate the diet, and germ phobia the mind (and modern soaps). The fermentation process also creates enzymes that assist in digestion; it also makes some vital nutrients more bioavailable than they are in the raw counterparts.
Our first exposure to these goodies came at the White Russian’s wedding, as previously mentioned. The pickles were crisp, mildly salty, and mildly tangy—perfect for me, as I had long ago lost my taste for the powerfully vinegary taste of canned pickles. Trying to make some of those was a no–brainer. As I adore beets—and they are very, very healthful—as soon as I saw a gorgeous pile of them at the farmers market I knew I had to buy a bunch. (An additional bonus with beets is that the leaves, if fresh, are delicious sautéed, much like one would treat chard.) I also picked up a small head of cabbage, with nothing specific in mind for it.
It turned out to be a good thing that I bought small quantities of produce, because I forgot to check my stores of canning jars; it turned out that I had only one quart jar, and relatively few rings. At Nourishing Days I found recipes for pickled cucumbers and cortido [also spelled “curtido”; it’s a spicy, Latin American form of sauerkraut]; and GNOWFGLINS had an easy recipe for pickled turnips and beets. Maybe next time I’ll try the combination.
The photo to the right shows my efforts immediately after processing everything. It’s supposed to take 2–3 days for the fermentation to work (the amount of time depends primarily upon the size of the veggie pieces, and the temperature of the room); the beets showed signs of life the next day. As of this writing, 1.5 days out, everything is bubbly. The snolfs have amazing pickle radar, it turns out. After spending the night with their half–siblings, upon returning home and setting foot in the kitchen, each of them immediately spotted the pretty jars atop the refrigerator. It’ll be a hard challenge, resisting them until tonight. And if they turn out well, I forsee a good chunk of change going to canning jars and the farmers market, so that we can enjoy more nutritious foods throughout the winter. Now, to see if I can find a recipe for the delectable garlic pickled in beet juice we had in Belarus ...
Hope I Don’t Get My Feet Wet with This ...
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Next year I may try that
This year I think we'll manage to use all the back yard produce before it becomes undesirable (spoiled). However, since almost every year has brought more food from the garden than the prior years, next year I will have to get serious about pickling and preserving the end of season bounty.
I am intrigued with the idea of getting a large sauerkraut crock, maybe at the Pottery Works in Cambridge. My great grandparents had a large crock and always made their own. My uncle has that crock now. I still haven't tried to grow cabbage, but it can't be terribly tricky. Next year, cabbage for sure. :)
A good idea
Doing so would probably be helpful to all of you (hi and squeezes to the rest of the family!). I bought a large crock a couple of years ago, but it’s currently doing duty beside the stove, holding all the utensils. It’d probably be worthwhile to buy another holderator so I can liberate the crock for its calling.
Cabbage is supposed to be fairly easy to grow; and sauerkraut is very easy to make, as long as you remember not to use chlorinated water. If you try it, let me know how your experiments turn out. We’ve tasted all the cukes and they’re pretty good.
Pickle update.
I just tested the beets and cortido. The beets are just beginning to taste pickled; I think I may have cut them too thickly or something. Anyway, they’ll sit out a few more days. The cortido, however, is perfect, and absolutely delicious. It has just enough heat for me (from red pepper flakes). I’ll definitely be making variations of it. I have yet to hear from the snolfs on the cucumber pickles.
yogurt
The easiest way to get the little beasties in your gut is to use yogurt. I used to make my own for many years, and have recently started again. I probably use at least a cup a day in something or another, but I like it best with fresh strawberries and a little milk in a "smoothie" just before bed.
I don't care much for any of the other stuff, just plain dill and "bread and butter" type cucumber pickles - and I buy those in jars at the store now. If I can ever grow cucumbers here, I'll try my old recipes.
Generally speaking, I've not had much luck with making good pickles from store bought cucumbers. They seem to have a bitter flavor unless peeled. Don't know why. I got the best results when I grew actual "pickling cucumbers" and made an unusually good pickle relish with little round "lemon" cucumbers that grew like weeds one summer.
Good luck with your fermenting, Sunni! I know you'll have fun. :) Time for me to go get yogurt and strawberries!
This isn’t just for Lactobacilli.
Yeah, I know; but the Lactobacilli aren’t the only benefit—and may be the least important one for me, as I do eat yogurt regularly. The fermentation process creates enzymes that are beneficial to our digestion; and according to some research I’ve read (most likely either at Handmaiden’s Kitchen or Cooling Inflammation), it also makes some minerals and vitamins more bioavailable. Asthma has been shown to be influenced by gut health; in fact, evidence suggests Helicobacter is an inverse indicator of asthma (lots of Helicobacter, not a lot of wheezing).
And besides, I really like the taste of these pickled morsels. I may even try my hand at making some kimchi before too long ...
That's a win/win then
I hope it works to help your asthma and glad you like the taste of it too. Can't lose on that deal. :)
Warning... a Chinese man who boarded horses with me long years ago used to make kimchi... and he was asked to move out of the apartment complex because of it. These days they'd probably just call the EPA or DEA or maybe the CIA. I hear it smells really bad.
Or maybe he didn't know how to make it?
[big grin]