LH 153: Making Real Pickles and Other Fermentation Basics
Living Homegrown Podcast with Theresa Loe
English - July 20, 2018 15:43 - 53 minutes - 51.4 MB - ★★★★★ - 442 ratingsFood Arts Leisure Hobbies organic realfood beekeeping canning cheesemaking chickens compost ediblegardening fermenting food Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
LH 153: How to make real, old-fashioned pickles
Summer is here and homegrown cucumbers are ripening on the vine. Let’s make REAL pickles - The old fashioned kind!
What's a “real” pickle?
It’s where you use natural fermentation (and NO vinegar) to change a cucumber into a crisp, sour treat. They are delicious and nutritious!
Host Theresa Loe interviews Karen Diggs who is Theresa's chief fermentation instructor inside her Living Homegrown Institute
You will learn: Why fermented food is so good for you How to use common kitchen tools as your vessel Why fermentation is so safe Which type of salt is best The secret ingredient that will give you a crisp pickle How to store your finished pickles And MUCH more...As always, you can get a printable version of the recipe, special links for more fermentation information and a full transcript of the episode at: www.LivingHomegrown.com/153
This episode was brought to you by Theresa's monthly membership: The Living Homegrown Institute where you have access to a whole library of masterclasses teaching you how to live farm fresh without the farm. Go to www.LivingHomegrown.com/PATH for more information.