After 3 weeks of waiting, I finally got to try my lactofermented cucumbers (vinegar-free pickles). I'm not even a pickle eater, but I will eat these because they are a healthy snack due to the Lactobacilli (live bacteria) benefits they provide. This food will help heal my digestive system.
The recipe is from the Internal Bliss Cookbook designed for those following the Gut and Psychology Syndrome diet. All recipes are grain-free, refined-sugar-free, and lactose-free.
2 1/2 lbs pickling cucumbers, unwaxed (necessary)
1 medium onion*
1 tsp yellow mustard seeds
dill blossoms to taste
optional: 2-3 cloves garlic*, peeled; 1 tsp coriander seeds; 3 bay leaves, raspberry, currant or grape leaves; 1-2 small hot red peppers (dried is fine); 1 Anaheim or sweet green pepper*, seeded and sliced.
*High FODMAP food - remove from ingredients to achieve a Low FODMAP recipe.
- Peel and cut the onion in quarters. If you are using small whole cucumbers, poke a couple of holes in each one with a sharp knife. Cucumbers should be a consistent size.
- Pack the cucumbers tightly into the jar with your choice of seasonings.
- Make a brine of 2TBS sea salt per quart of filtered water. Pour over vegetables. Make more if necessary to fully cover the cucumbers.
- Put the lid on, but not tight. Put the jar onto a plate or something to catch any liquid that might bubble over. Put into a dark cabinet for one week.
- After the week of fermentation, remove leaves, cap jar and place into the refrigerator for two weeks to mellow.
Note: Just like the book warned that there might be a layer of white yeast (kahm yeast) which shows up - my pickles did have this yeast. But it was nothing to worry about and it did not affect the pickles in any way.
They were really good on my "bun-less" grass-fed burger with homemade ketchup.
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