Lacto-fermented pickles

Lacto-fermented pickles

Lacto-fermented Garlic Pickles

Day 1 – July 22, 2013 – 9:00PM, 77 degrees

Ingredients and supplies

– 2 and a half small boothby cukes
– 3 large cloves garlic
– 1 tbs salt
– 1 pint mason jar
– enough water to fill jar

Steps
– filled a jug of water and let it sit out for a few hours to dechlorinate
– cut cukes in spears and stuffed them in the jar
– coarsely chopped garlic and stuffed them with cukes
– mixed the salt with water in a small jug and let it sit for a few minutes in the fridge
– filled the jar to the brim with salt water
– shook jar
– stuffed floating garlic back down
– placed the lid on top of the jar and set aside

Day 2 – July 23, 2013 – 9:54 PM, 81 degrees

Yessica and I both sampled a pickle and they’re salty and garlicky and pretty yummy so far. Little bubbles have accumulated near the top of the jar and the water level has come down, most likely because of the heat and due to the pickles absorbing water. The water level is still above the top of the pickles, but I’ve set aside some tap water to dechlorinate in order to fill the jar to the top. After a full day of fermenting, the pickles are looking good. Looking forward to sharing the pickles with Lars and Sha during our meeting on Thursday.

Day 3 – July 24, 2013 – 9:47 PM, 76 degrees

I tried a pickle and it was very salty.

Day 4 – July 25, 2013 – 3:00 PM

Lars, Sha, and I meet at Lars’s Upper East Side apartment for a Food City production meeting. Before discussing business we catch up in the kitchen. We all sample the pickles and Lars shares some of his pickled beets from our pickling workshop two weeks earlier. The pickles turned out well. I thought they might be too salty and garlicky, but they were a big hit with Sha, and Lars enjoyed them as well. Perhaps the food culture that Sha is accustomed to has fermented in him a love for saltier and garlickier flavors.

In the end I’m satisfied with my first attempt at lacto-fermenting cucumbers. My first try was with beets and beet stems at the Ansche Chesed CSA pickling workshop. The beets came out a little on the strong side. Perhaps they needed more salt to inhibit the bacterial reactions. The experience has left me hungry for a next round of fermenting.

“Heaven knows what wishes are fermenting in that heart of yours?” – Leo Tolstoy, Family Happiness

Advertisements