Food Preservation: How to Make Fermented Pickles

With August comes an abundance of crops to harvest from your garden, and besides sharing with family and friends, what can you do with it all?

Well…how about preserving it?

When you think about preserving food, I bet canning and dehydrating come to mind.  But there are many other methods to preserve food at home that are just as easy and beneficial.

Fermenting is one of the earliest methods of preserving food, dating back to 6000 B.C. From Korean kimchi to kombucha, fermented foods are said to have several health benefits because their good bacteria and yeast help balance the bad bacteria in your intestinal tract.

The fermentation process can enhance the taste of food, giving it a complex and added depth of flavor. Cucumbers become pickles, cabbage becomes sauerkraut or kimchi, tea becomes kombucha, and milk becomes cheese. Fascinating!

Want to try it yourself? Here’s an easy fermented pickle recipe.

Fermented Pickles

4 pounds pickling cucumbers
6 fresh dill heads or 1 bunch of fresh dill
2 tablespoons coriander seeds
8 cloves garlic, sliced
2 teaspoons black peppercorns
½ cup pickling salt
2 sliced jalapeños
3 quarts water
3-4 bay leaves

Wash cucumbers thoroughly and slice off the blossom end.

Make the brine by adding 3 quarts of water to a pot, then adding the pickling salt. Stir well until dissolved.

In your clean #2 crock, layer your whole cucumbers at the bottom, then begin adding the remaining ingredients one at a time. Repeat until all ingredients have been added to the crock.

Next, add the brine to the crock over the other ingredients, making sure it covers the cucumbers. Using a ferment weight or a plate, submerge the cucumbers in the brine. If using a plate as a weight, add a mug on top and fill it with leftover brine to ensure the cucumbers remain submerged.

Put your crock in a cool, dry area, preferably 65-70 degrees, and cover with a clean cloth. Make sure to check your crock daily. After a a few days, you will notice bubbles forming, which is a sign of a successful fermentation. After about a week, you will notice a harmless film of scum called Kahm yeast on top of the brine. You can remove the Kahm by using a spoon to scoop it out. Do this daily for about 2-3 weeks. After 2-3 weeks, your pickles should be ready to eat.