Summary
| Yield | |
|---|---|
| Source | Lynn Siprelle, Editor |
| Prep Time | 6 hours |
| Recipes | Canning and Preserving [0] |
Description
These are not canned-type pickles; these are fermented on the counter for a few days like kimchi, then put in the fridge or another cool spot. They are super super delicious and extremely good for you! You should eat something fermented with every meal; very good for the digestion. As with any preservation process, you should wash your utensils, hands and jars very well before using, but unlike canning you don't need to sterilize jars in this case. (You can if you want and are cautious, but I don't.)
You will need a wide-mouth canning jar for this.
Ingredients
- 3Yogurt Cheese [0] recipe. I prefer the extra salt, myself, as the whey can make pickles mushy sometimes. Though yogurt cheese is yummy--give it a shot!
 [1] | Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dict [2]asin: 0967089735 |
 [3] | Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods [4]asin: 1931498237 |
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