Fermented Knotweed Pickles
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Instructions: How to Make Lacto-Fermented Pickles
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Pickles lacto-fermentés
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The Process: Lacto-Fermentation 🥒 The oldest-known food preservation method, lacto-fermentation (or simply ‘fermentation’) is how our ancestors made it through tough times, preserving their food with maximum nutritional impact. The fermentation process is different than ordinary pickling because it uses salt – and not vinegar or sugar – as the preserving agent. 🌊 The results is a delicious tasting pickle and the creation of naturally occurring healthy bacteria called probiotics. Eating probiot
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The best pickles start with lacto-fermentation. Your favorite kinds of pickles—from deli-style full sours and half sours, to classic dills and fiery hot pickles—all get their signature snappy crunch and tart pucker not from vinegar, but from lacto-fermentation. Lacto-fermentation is one of the best ways to preserve vegetables. Most nutrients are well-preserved or even enhanced with added gut-friendly bacteria you can’t get from other pickling methods. It’s easy, it’s fun, and it’s amazingly heal
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