I have been reading some of my favorite Paleo bloggers like http://www.marksdailyapple.com
and listening to some of my favorite podcasters like Robb Wolf robbwolf.com
They have me all excited about making my own fermented pickles! Could anything healthy AND tasty be as easy as it sounds? We’ll see!
Thanks to globalization, this is kind of a fusion experiment. I used my korean kimchi red pepper and my Indian curry masala.
The first step was to place the aromatics in the bottom of a crock ( I used my crockpot-it was handy). The garlic was grown on our property by youngest son, Eric. It is a hardneck Spanish. Wow, garlic is super easy to grow–you have to try it. You stick it in the ground when nothing else is growing, wait till winter is over and spring arrives and then yank it out of the ground. I swear it is that easy! We can’t wait to plant more-no more of that Chinese grocery store stuff.
Next, we added fresh NC dill and the pepper to the bottom of the crock. It immediately smells like pickles in here.
I mixed up a brine in my vitamix to be sure the sea salt dissolved. The ratio was about 1/4 cup to 32 oz Brita water.
A lot of blog posts suggested an oak leaf for tannins. I think this is a white oak leaf (please correct me if I am wrong). I also read that red oaks are TOO much tannin. We have a lot of those so I had to search for this leaf in the woods for awhile.
The above photo makes me sort of dizzy. Maybe I should have rotated it. Cut the ends off the cucumbers:
Here’s what the whole concoction looks like with a ziploc bag of water holding the cucumbers submerged.
Maybe this should be “Journey without Recipes”! I am definitely winging it here. Will let you know in ten days how it turns out. Stay tuned!