Fermentation in sour pickles

SOUR PICKLES

These are a favorite of many and a lot of people miss them when going on a Paleo diet, but the naturally lacto-fermented kind if perfectly healthy, crunchy and sour. This version is flavored with garlic and dill. Your garlic too will lacto-ferment and can be enjoyed afterwards as it will be packed with flavor.

Ingredients

• 3.7854 liters pickling cucumbers, unwaxed;
• 2 bunches fresh dill
• 16 cloves garlic, whole and peeled
• 3 tbsp pickling spices (peppercorns, mustard seeds, bay leaves, cloves, …)
• 5 or 6 tbsp sea salt

Preparation

1. Soak the cucumbers in cold water for a few hours then scrub them thoroughly to to prevent any mold from forming during the fermentation process.
2. Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.
3. Prepare a brine of 5 tablespoons sea salt to 1.9 cups water, making sure to stir well to dissolve the salt and fill the fermentation jar with the brine so it covers the cucumbers.
4. Cover the jar place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.
5. A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.

  The fermentation helps cooks the pickles through a certain process.

Lactic acid is produced from the fermentation (Lactic Acid Fermentation) which makes the liquid acidic. The salt then encourages good bacteria to come, while simultaneously driving away the bad bacteria. This makes the liquid even more acidic. Once the acidity dips below 4.6 Ph, most bacteria is killed leaving the food safe to consume.