| Lacto-fermented pickles are easy and fun to | | | | 1 cup filtered water |
| make. They are delicious and go with sausages | | | | 1 quart canning jar |
| and hamburgers. The taste is superb and you | | | | How to make the whey: I set out a carton of |
| don't get tired of it like you do with vinegar | | | | plain yogurt in a cheesecloth lined strainer over a |
| processed pickles. | | | | large bowl. Leave this out 12-24 hours or |
| Lacto-fermented pickles are healthier than | | | | overnight. The liquid that drains off the yogurt is |
| commercially processed pickles. The lactobacilli | | | | the whey and has lots of health benefits. It has |
| bacteria are essential to help with digestion, | | | | lots of minerals that keep your joints, ligaments |
| especially with the over consumption of meats, | | | | and muscles flexible. It is used to ferment all kinds |
| which are high in uric acid and can cause stones. | | | | of vegetables. You can use the leftover curds for |
| So always add lacto-fermented veggies with your | | | | any cream cheese recipe. |
| meat dishes. Consuming lacto-fermented | | | | Here's how I make the pickles: |
| vegetables also reduces asthma, autoimmune | | | | I slice the cucumbers about 1/4" thick and put |
| disorders, skin problems and normalizes stomach | | | | them in the jar. I combine the rest of the |
| acidity. | | | | ingredients and pour over the cucumbers. Make |
| Here's what you need: | | | | sure the liquid covers the pickles and still leaves |
| 4-5 cucumbers | | | | about 1" headroom. Add more water if it still |
| 1 tablespoon sea salt | | | | needs liquid. Let set out on your kitchen counter |
| 4 tablespoons whey | | | | for about 3 days and then transfer to your |
| 1 tablespoon mustard seeds | | | | refrigerator. |
| 2 tablespoons dill seed | | | | |