August 8, 2016
Lacto-fermentation is great for healing from digestive distress. It introduces beneficial bacteria, enzymes and essential vitamins into your gut, as well as pre-digests - or breaks down - the food before you even consume it. Add a small portion of lacto-fermented foods to your diet if you suffer from celiac disease, leaky gut or other digestive distress.
Check pickles every 1-2 days. If the pickle jars look like they're about to explode, you can “burp” the lid (open it for a second), which will allow the carbon dioxide to escape. Don't leave it open too long as you will introduce more oxygen into the jar and oxygen can create mold. The brine will become cloudy and bubbly over time, which means the fermentation is working. You should see your pickles change to a dull olive green color too.
You can eat the pickles after 1-2 weeks (depending on how pickled you like them). Simply check them daily. Keep them stored in a cool place (like your basement) after 2-3 days of fermenting on your countertop. (If they are moldy or smell foul, discard, something went awry with your ferment.)
You will need about 1-1.25 lbs of pickles per 1 quart wide-mouth mason jar. Make sure you get smaller pickles. Just ask for a combination of 2" and 3" cucumbers to ensure they fit properly in your jars.
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