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Fermented pickles RECIPE ⬇️ These are WAY easier, more nutritious, and turn out crunchier than canning (IMHO)! Plus, you can just make 1 jar at a time vs needing a big batch to make it “worth the effort” for canning. The key to fermenting crispy pickles is: 🥒Use smaller-sized cucs (not ones that are turning yellow!) 🥒Use freshly-picked cucs (no older than 2-3 days) 🥒Use a pickling cucumber variety (I like H-19) 🥒Trim off the blossom end (the non-stem end) 🥒Add an oak or grape leaf for tanni
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Why Fermented Foods Matter | Dr. Shilpa Arora
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