Lactofermented Pickles

This was what I was getting to when I was doing the yogurt and whey. I wanted real lactofermented pickles! They’re very easy once you have everything you need.

All these recipes, the pickles, the cream cheese, the yogurt are from Nourishing Traditions, which if you’re interested in this stuff you really need to buy. It’s an awesome reference.

I finally got by the health food store to buy real moist light grey sea salt this weekend. We keep it in a jar.
Salt and dill for the pickles. A tablespoon of salt, 2 tablespoons of dill, 2 tablespoons of whey
Cucumbers cut into spears. They’re not specific pickling cucumbers, they’re the only organic cucumbers that Walmart had. And whey in the background from the still-dripping cream cheese.
All mixed up with filtered water.
We want a tight seal so the fermentation can be done anaerobically (without air). The white plastic lids don’t hold tight enough, I don’t think. And allow to rest for 4 days before transferring to the fridge.

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Comments

  1. Michelle says:

    How long do these pickles last in the fridge? Can you make up a bunch in the summer and eat them all winter like traditional canning or do they go bad?

    Thanks!

  2. Cara @ Health Home and Happiness says:

    Supposedly they only last a couple months, but I'm still eating green beans that I did last summer (9 months I think now?) and they're great.

  3. How long until they re ready to eat My pickled beets taste like salt

    • Just a couple days, depending on how warm your house is. Just try them after two days or so and see if they’re the sourness you like. Pickled beets- that is an issue some time, you can try cutting the sal tin half some times.

  4. I tried the Lactofermented Pickles receipe from the Nourshed Traditions book and I just tasted them on day 4. Yikes – very Whey tasting which my husband described as tasting like salty urine. They look and smell great and are crunchy. What shoud I do to fix them? I used purified water from a bottle, not distilled. Maybe i used too much whey? Tonight i removed them from the whey, seasoned wter and put them back in the fridge with clean purified water. Do you think this will help? Thanks

  5. I just re-read your instructions and realized my pickels were not in a tighly sealed container while out on counter fermenting for days (i.e. possibly not anaerobically). Now Im worried becasue I also made the Latin Am Sauerkraut receipe this way (without a tight seal). Will this be harmful to eat? Thanks

  6. Kimberly says:

    You say to seal them tightly, have you had trouble at all with the pressure building to be too much for the jar, and break the jar? I had this happen with Kraut a long time ago, and have since gotten into the habit of off gassing at least once a day, to keep that pressure from being too much.

  7. I’m eating dilly beans, fermented beets, and sauerkraut that I made summer of ’10.

  8. Dorothy says:

    I just attempted my first batch and they taste terrible! They tasted like I didn’t use enough salt. I salted one and it tasted much better, should I add more salt to the jar? Also when I tried to open it, it was really hard to open and was fizzing so much and releasing this almost rotten egg smell. Now that its open I don’t smell that and they don’t taste like that, they just taste like when you haven’t salted something, is that normal?

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