The universal fermented pickle recipe

Categories: How To
Published on: August 4, 2015

Mother Earth News / Kevin West / 27 July 2015

ferment IMG_3268 - resizedIn making fermented pickles, also called brined pickles or lacto-fermented pickles, the brine acidifies naturally, thanks to the activity of beneficial lactobacillus bacteria. The microbiology is fascinating and complex, but all you really need to know is that the beneficial lactobacillus bacteria occur naturally on the vegetables you’ll pickle, and the fermenter’s role is to encourage them to do their thing. In one sense, fermenting is akin to gardening. Gardening requires patience, diligence, and careful attention, but you don’t actually make the garden grow. Instead, you create the conditions for the garden to flourish as nature takes it course. Likewise, with fermenting, you don’t make the ferment bubble, but you do tend the microenvironment of your ferment in order to foster conditions favorable to the beneficial bacteria. And, just as the gardener takes steps to discourage weeds, you take steps to discourage undesirable microorganism such mold and yeast.

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