Pickling is an ancient practice for preserving vegetables, especially in cold climates. Vegetables fermented with salt and water promote the health of intestinal flora, aiding in preventing or healing various diseases. Vegetable fermentation fosters the growth of probiotic and lactic acid bacteria, contributing to overall health. These bacteria proliferate in an oxygen-limited environment by utilizing the glucose in vegetables and the added salt, as well as producing energy from the sugar. The fermentation process also generates vitamins and minerals, such as vitamin K2 for bone health, enhancing their absorption into the bloodstream. In addition, an oxygen-deprived, salt-rich environment inhibits the growth of undesirable bacteria.
The key ingredients for successful pickling include water, sugar (derived from the vegetable), which bacteria feed on, and added salt, all working to neutralize the growth of competing bacteria, while allowing lactic acid and probiotic bacteria to flourish.
Probiotic bacteria, found in a healthy digestive system, fortify the immune system. Unhealthy lifestyles, poor nutrition, antibiotics, stress, and exposure to toxins can decrease healthy bacteria in the intestinal flora, causing an imbalance and weakening the immune system. This imbalance may lead to inflammation, gastrointestinal issues, and other diseases indirectly related to digestion.
Here is a simple guide to fermenting cucumbers, an easy, natural, and healthy way to introduce probiotics to your diet:
Invest in a large wide mouth glass jar with an airtight lid. Wash with soap and rinse well. The amount of the ingredients depends on the size of the container.
Ingredients:
- Fresh persian cucumbers
- Cabbage sliced in a dome shape.
- 6-10 Garlic cloves peeled
- Rinsed Dill/Cilantro/Parsley (choose one you like)
- 5-10 Peppercorn
- 1 Jalapeño
- 2-4 Bay leaves
- Sea salt without iodine
- Purified water
Directions:
- Soak cucumbers in water and vinegar for 20 min. Rinse well. Trim tips if necessary.
- Clean container with soap and hot water.
- Weigh your container and record the number.
- Place half the garlic, bay leaves, herb, one jalapeño, and peppercorns in the bottom of the container.
- Start stacking the cucumbers. Half way through, add remaining garlic, herb, bay leaves, and peppercorns.
- Stack remaining cucumbers and seal with cabbage or cauliflower, making sure that the cabbage/cauliflower exert pressure on the side walls to act as a vertical stop, filling the container to ¾ full.
- Fill the container with purified water until veggies are covered and weigh the container again.
- Subtract the first number from the second number. Multiply by 2%. That is the amount of salt to add into the container.
- Close the container tightly, and leave on the counter for at least 10 days.
- You can open every few days to release the gas.
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