Comments on: Finally…Crunchy Pickles! (Lacto-Fermented and Canned)

By: Lucia

Lucia — Tue, 27 Sep 2011 18:17:52 +0000

Thank you for this!! First batch of pickles I made, with the recipe from Nourishing Traditions, were delicious and crunchy, but too salty for my liking, so I went my own way and added less salt for the second batch. The result was no-crunch pickles! Waaah. I’m so excited to try your lacto-fermented recipe and hear that crunch again!!

…wonder if I can pluck oak leaves and freeze them until I make another batch? Minnesota winters come swiftly, afraid I’ll wake up one morning to find bare branched trees!

By: Nicole

Nicole — Wed, 31 Aug 2011 12:57:44 +0000

I read that if you add one or 2 grape leaves to your brine, the pickles will be crunchier. I am going to try this and add some grape leaves. I will let you know how they come out!

By: Katie

Katie — Sat, 27 Aug 2011 15:49:58 +0000

Vicki,
Yes, from what I remember… Katie

By: Vicki

Vicki — Thu, 25 Aug 2011 20:07:36 +0000

Should the finished pickle product look a tad cloudy?

By: Sarah Smith

Sarah Smith — Fri, 15 Jul 2011 12:04:14 +0000

I put together a jar of lactofermented cukes last night using your recipe. I’ve tried the NT recipe before, but my husband was not a fan of the flavor (I thought they were okay, but not great). I’m hopeful these will be better because of the garlic!

By the way, I think the recipe above has the wropng amount of cukes listed. It says only 4 for a half gallon jar, but I’m thinking it should say 8 or so.

Thanks for the recipe!!

By: Katie

Katie — Thu, 30 Jun 2011 20:04:28 +0000

Sandra,
That was absolutely one of the reasons, and the other is related to your second question: the fermented kind keeps quite a while (I think), like months, BUT they have to be refrigerated. I just don’t have that kind of fridge space, so I did canned as well. They’re tasty even if they don’t have health benefits! Katie

By: sandra

sandra — Wed, 29 Jun 2011 14:49:35 +0000

was the point in trying 2 different recipes (lacto-fermented / canned), to see what you like best or is there another reason? how long does the fermented kind keep?

By: Katie

Katie — Sat, 30 Apr 2011 03:11:38 +0000

Got this in email from someone subscribed to the thread:
“Do follow all approved home canning practices for canning and food preservation. You should be able to find some great recipies for both in the Ball Blue Book. I highly recommend cabbage for sauerkraut that has been exposed to frost. It changes the structure of the plant cells and makes for better fermentation.

There are many different recipies for ChowChow and you can add whatever you like, as long as your acid levels are kept safe. The Ball Blue Book has several recipes. I hope you find what your Brother likes.

Lisa K.”

By: shalom

shalom — Fri, 29 Apr 2011 22:05:49 +0000

I saw a process for making sauerkraut & is said something about testing for a pop when it is opened or fizzy. Do I need to use a metal lid, or would a plastic one work just as well?

Funny thing, my grandmother used to make sauerkraut and chow-chow. I didn’t like them, but my tastes have changed since I was a child so I hope I will like sauerkraut now. My bother loved the chow-chow. I will have to ask my dad what was in the chow-chow, I don’t remember it very well since I didn’t eat it.

By: MM

MM — Mon, 31 Jan 2011 19:49:21 +0000

Thanks so much for the info! Can’t wait till pickle season!