Three Lactofermented Pickle Recipes - Homestead Honey (2024)

FAQs

Are lacto fermented pickles healthy? ›

Fermented brine contains good bacteria that may improve health, but only some brines go through the fermentation process. Fermented pickles act like probiotics, protecting the body's microbiome and supporting the growth of healthful bacteria in the gut.

It equals 7 grams of salt per 1 cup of water. Or, 1 heaping teaspoon salt (1 1/4 teaspoon salt ) per 1 cup of water. This ratio allows one to drink the brine (like a shot) because it is not too salty and is designed for a shorter fermentation period ( 3-5 days). Crunchy, lightly fermented pickles!

Quick pickles, the most common type of pickle found in grocery stores, are not fermented because they use an acid, such as vinegar, in their pickling brine. However, Lacto-fermented pickles are fermented because they follow the lactic acid fermentation method, which only uses water and salt in its brine.

For those that are used to fermented or probiotic foods and consume a good amount of fiber, the right amount is three times a day. The amount you consume doesn't have to be a lot. Serving sizes are quite reasonable, for example, a half a pickle, or a quarter cup of sauerkraut.

If you're on a low-sodium diet, pickles should not be consumed on a regular basis, says Zumpano. People with high blood pressure, heart failure, or kidney or liver disease should only enjoy pickles as a once-in-a-while treat, says Largeman-Roth. Always talk to your doctor if you have concerns.

One of the best types of salt to ferment with is sea salt. Sea salt contains several nutrients, including trace amounts of magnesium, potassium and calcium. Picking salt and Kosher salt are also good to use. The type of salt you should avoid in fermentation is Iodized salt.

Use the right amount of salt. Too little salt is not enough to kill unwanted bacteria while too much salt can stop fermentation. Vegetables need 2.5 percent by volume which works out to 12.5 grams (½ ounce) of salt per 500 grams (1 pound) of vegetables. Weigh vegetables and salt for accuracy.

Too little salt may allow mold and other unwanted bacteria into the batch; it may not keep the vegetables crisp. Too much salt can slow the fermentation process down to the point of halting it altogether.

It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

White deposits at the bottom of the jar are normal – they're partly yeast and leftovers from fermentation (salt, sugar, etc.).

Why are my fermented pickles slimy? ›

This is merely a cosmetic problem, and the product is still safe to eat. Yeast growth caused by under processing can also make pickling liquid pink, cloudy or slimy.

"In terms of flavor, the lacto-fermented pickles will have a bold and much saltier flavor profile," she says. "Vinegar-pickled cucumbers will have a stronger acidity and sourness." Vlasic pickles are vinegar-pickled and heat treated so that they can be safely stored at room temperature.

Keep Fermentation Short

The longer the fermentation process, the softer the vegetables become. To limit this effect, only leave your pickles to ferment for a few days at room temperature, then refrigerate.

Claussen pickles do not contain probiotics as they are not fermented. However, they may help expand a diet limited to other vegetables.

Drinking pickle juice, especially fermented pickle juice, helps to replenish depleted sodium levels. When pickles are fermented, lactic acid is created. This acid helps to lower fat in the bloodstream, improve circulation, lower high blood pressure, and restore electrolyte balance.

“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.

Fermented dill pickles are made with salt and not vinegar, so by comparison they are milder than vinegar pickles which contain acetic acid. These are the gut healthy, microbiome-boosting superfood pickles that you should be consuming everyday, three times a day.

The differences in their preservation does result in several differences in their available health benefits. The main difference in the health benefits between pickled and fermented foods lies in their probiotic properties. Fermentation generates more beneficial bacteria in foods, making them probiotic.