#realpickles

[mistycdefender]

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El proceso de lacto fermentación crea bacterias que liberan gases cuando se alimentan de los vegetales o frutas que estas fermentando #laabundancia #mesarustica #lactofermentación #lactofermentation #bubbles #gas #conservas #realpickles #micocinasempiterna #getahead #christmas #navidad #pickledredbellpepper #pimientosenconserva #probioticos

[herebevegans]

REAL DILL PICKLES

You can go your whole life without ever eating a real pickle. 

Real pickles are, well, pickled. The room temperature "pickles” you buy in a jar at the supermarket are vinegar-sodden cucumbers. Real pickles don’t have preservatives or food coloring and they don’t rely on vinegar to make you pucker. When you eat food that has been fermented, you’re getting probiotic cultures, which makes your gut biome very happy. Real pickles taste better, they’re way better for you, and we’re here to tell you that they’re really easy to make. Be brave: ferment your own pickles!

dill pickles

half gallon mason jar

15 pickling cucumbers

4 cloves garlic, peeled

4 cups water

2 Tbsp salt

1 Tbsp dill

1 tsp fennel seeds

1/4 tsp chili powder

2 bay leaves, crumbled

Combine water and salt in a pot and bring to a boil. Stir until the salt is fully dissolved. Set aside and allow to completely cool.

Wash the mason jar.

Wash the cucumbers, trim off the ends, and slice in half lengthwise (or however you like). Pack the cucumbers into the mason jar with the garlic cloves and all pickling spices.

Pour the cooled salt water over the cucumbers until the jar is filled.

Tap the jar gently on your counter to settle the cucumbers and to remove any air bubbles. 

If the cucumbers are rising to the surface (if they’re not packed very tightly), use a small weighted jelly jar, or some other weight, to keep the cucumbers held in place and submerged in the brine. 

Place a small square of cheesecloth or a tea towel over the mouth of the jar and secure it with a rubber band. 

Store the jar in a corner of the kitchen that is cool and out of direct sunlight.

Check the jar every day to ensure that the cucumbers remain submerged in the brine. Scoop off any mold that may appear on the surface. 

After 5 days, slice off a small amount of cucumber and taste. If you like the level of sourness that the pickle has reached, place a lid on the jar and move it to the fridge. The number of days you let your pickles go just depends on how sour you prefer them to taste. Taste your pickles every day until you’re happy with the flavor. 

Pickles will last up to one year in the fridge.

Yummy sandwiches are perfect pickle companions.

Notes: 

Pickle brine will be cloudy, not clear like “pickles” from the store.

If you want to make less pickles, simply scale down the recipe and use a smaller mason jar. 

Info about the health benefits of fermentation: http://www.realpickles.com/health.html

[whosbahd]

Real Pickles Turmeric Kraut

Aside from the leftover slow cooked pork rib, there is nothing finer in my fridge than the two jars of Turmeric Kraut. The newly released Real Pickles Turmeric Kraut is truly a nectar of the ((god(desses)((s)) :  a well balanced combo of local super fresh cabbage, the mythic root turmeric (also local) and a tad of black pepper, which enhances the positive inflammatory superpowers of the turmeric.

Real Pickles did it again - the Greenfield MA cooperative has so many delicious products. The new Turmeric Kraut  mildly tart and tangy yellowish concoction is deliciously crunchy and leaves the proper ‘git-up’ in your mouth, like a good salsa.  Note it is not called, "Turmeric Sauerkraut'. It is just 'kraut' . This is a harbinger of the epic-ness this fine delicacy will soon have among foodies. No clarification is needed. Just Turmeric Kraut. In my house it’s just TK.

Reportedly- because how the hell do I know- there are billions of beneficial bacteria alive within this fermented jar - actually within each bite. Kraut, like many, (all?) naturally fermented foods is one of the awesome super foods, even if it’s not technically a ‘super food’. You know these foods. They are hip healthy energizing performance enhancing foods that our ancestors have been eating for millennia and we just discovered.  I figure if I eat enough of these I'll ride my bike faster and will look better. These foods include coconut oil, beets, ginger, garlic, turmeric, kale, goji berry, seaweed, apple cider vinegar...and more. Eating these at least takes me away from my favorites (addictions) including muffins, pastry, galettes, scones, cupcakes, challah, french toast, and challah french toast. These are less performance enhancing.

My wife considers my passion for fermented foods one of the weird reasons she loves me. We have jokes about them keeping me ‘regular’ and when I open the kimchi jar at 7am- before she has had her tea-  she leaves the kitchen and if she's pregnant, she nearly vomits. There is a time and place for all Real Pickles goods:

Pickles for a snappy zingy, slightly erotic eating experience

Pickle juice for hot summer endurance mountain bike feed stations

Beets for when you only have shitty salad dressing and on all else

Ginger Carrots when you ned to impress your pot luck

Kimchi to spice up that dish and to add some shazam! to your mouth 

And there’s more too

These days I find myself preferring the Turmeric Kraut pretty much all the time. It's a side with my eggs/kale/bean breakfast staple. A healthy dollop goes on my lunch salad or sandwich. It's always out with dinner.  Yet I know it’s truly really my favorite because at 10pm when I storm the kitchen like a hungry beast to eat 1/2 the almond butter jar on a tip of celery, the Turmeric Kraut satisfies my munchies.

Since Real Pickles is only sold in the northeast, within proper low-carbon range of where the veggies are grown and the fermented foods are made, I suggest you beg your cousin to send you some. Or if you're lucky enough to live in range of a supplier, then go stock up. It keeps forever and I might eat it all.

5 out of 5 Real Pickles, well done.

Pork ribs for the win.

[122trees]

Zucchinis with basil, peppercorns and cumin in a 2% brine. I can't eat zucchini at the moment due to the instructions of an Ayurvedic doctor, so #fermenting allows me to preserve my #homegrown zucchini for when I can eat them again. #fermenteverything #realpickles #ferment #fermentation #lactofermentation #zucchini #glut #Ayurveda #summersolstice

[whosbahd]

1st SS, 3rd fastest time cat1 30-39 age group #realpickles #realpicklesracing