Your favorite kind of pickles- from deli-style full & half-sours to classic dills & more- all get their signature crunch & tart pucker not from vinegar, but from fermentation. Read more Overview The easiest way to make lacto-fermented pickles at home. 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 fermentation. Specifically lacto-fermentation. Lacto-fermentation is one of the best ways to preserve vegetables, especially compared to cooking or canning. While there may be some loss of sensitive vitamins like C, 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 healthy. Let your pickles ferment for 3 days at room temperature, out of direct sunlight, and the brine will turn from clear to cloudy. Check the taste and leave them in for another 1-2 days before moving to the fridge if you prefer a more sour pickle. Pickles are ready to eat, but we like them even more after a week and will keep refrigerated for at least 2 months. Features & Benefits: Fermented lacto-pickle making kit with all the essentials Fermenting preserves foods while retaining most of their nutrients Introduce gut-friendly probiotics through the fermentation process 1/2 gallon glass fermenting jar Glass fermentation weight Lid with airlock Kosher salt Black tea bag (tannins in black tea help to preserve the crisp texture) Instructions included *Please note, chlorinated tap water can inhibit fermentation. Filtered water is recommended.
