It’s week #2 of the Keep the Harvest Challenge at Nourished Kitchen and we’re working our way through August by ditching our canners, and brushing up on old-world, traditional techniques for food preservation. Our first week was all about fermentation – the magical transformation of fresh food into pickled through the function of beneficial microorganisms. If [...]
Sour Pickles
July 29, 2009 By 48 Comments
Sour pickles are a mainstay at our summer dinner table. Naturally fermented, sour pickles are rich in beneficial bacteria and food enzymes, offering a dairy-free source of probiotics. Vinegar pickles lack the beneficial bacteria and many of the heat-sensitive vitamins found in traditional, sour pickles. You see, real pickles are naturally fermented through [...]
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