#Fermented Pickle

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#Fermented Pickle Reel by @wendythefoodscientist (verified account) - What's the difference between fermentation and pickling? 🥒🥕🥬 By @wendythefoodscientist As a food scientist, I get this question a lot: are all pi
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@wendythefoodscientist
What’s the difference between fermentation and pickling? 🥒🥕🥬 By @wendythefoodscientist As a food scientist, I get this question a lot: are all pickles fermented? What makes a pickle a pickle? Let’s dive into the food science: 🥬🥒 Lacto-fermentation is a natural process where beneficial bacteria (mostly Lactobacillus) convert sugars into lactic acid. This lowers the pH to preserve the food and it gives that signature tangy, complex flavour. Fermentation takes days to weeks, depending on temperature, salt, and food type. It also creates probiotics, which may support gut health. In this video I make kimchi and fermented dill pickles. For the kimchi I use my favourite vegan recipe from @thekoreanvegan ❤️(I halve the gochugaru because I can’t handle too much spice). For the fermented dill pickles I use a simple 2% salt brine. 🥕🧅 Acid Pickling is fast. Instead of relying on microbes, we add acid (usually vinegar) to instantly lower the pH. The result is a bright flavour of the vegetable, plus the aromatics you add. Most quick pickles are ready in a few hours. Here I make Vietnamese Đồ Chua (carrot & daikon for bánh mì). My family’s recipe is in the comments :) For the pickled red onions I use a 1:1 vinegar-water brine with 2 tbsp sugar + 1.5 tsp salt. 🧪 Both methods reach a pH < 4.6, which is key to preventing harmful bacteria like Clostridium botulinum. So whether you want the depth of fermentation or quick tangy pickling, both are safe and delicious ways to preserve your veggies. 💬 Do you prefer fermentation or pickling? 👇 Save this post for your harvest and preservation season! Follow me @wendythefoodscientist for more food science + from-scratch magic #fermentation #lactofermentation #pickling #guthealth #foodscience #quickpickle #fromscratch #preserved #harvestseason #kimchi #fromscratchcooking
#Fermented Pickle Reel by @revolveprimalhealth (verified account) - 🥒EASY Homemade Fermented Pickle Recipe 👇👇 Happy fermentation Friday!! ❤️Save this recipe if you want to eat more fermented foods for a healthy g
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@revolveprimalhealth
🥒EASY Homemade Fermented Pickle Recipe 👇👇 Happy fermentation Friday!! ❤️Save this recipe if you want to eat more fermented foods for a healthy gut!  😫The pickles you find on grocery store shelves offer very little nutritional value - they are soaked in a vinegar brine and heat treated to extend their shelf life.  😍These pickles get their flavor and are preserved through lacto-fermentation, which makes them rich in probiotic organisms that feed your good gut bugs!  Here’s how to make your own at home:  * 2-3 lbs pickling cucumbers * Filtered water * Sea salt (I like @redmondrealsalt )  * 1 bunch fresh dill (or other spices of choice) - 10 garlic cloves - 2 bay leaves 1️⃣Prep the cucumbers: remove the blossom end and soak in ice water to crisp up. Place your fermenting vessel on a kitchen scale and tare it. Add the cucumbers to the jar and layer in the dill and garlic. Add filtered water until the cucumbers are submerged.  2️⃣Make the salt water brine: Take the measurement of the cucumbers + the water and multiply by 3.5% (.035). That is the amount of salt you need to add. 3️⃣Tare the kitchen scale and measure the amount of salt you need to add. Shake until the salt is dissolved. Add 2 bay leaves to keep the pickles crisp. 4️⃣Use a fermentation weight or other object to weigh down the cucumbers - they must be submerged in water to avoid mold - and top the jar with a fermentation lid or a normal lid that is not fully screwed on to allow gas to release.  5️⃣Let it sit out at room temperature and ferment. I like to let them sit for 14 days. Taste after 14 days. For a half sour, let them sit for less time. 6️⃣When they’ve reached your desired flavor, transfer them to the fridge!  👩‍🍳Have you ever made homemade ferments?? If you’re ready to start making ALL the nutrient-dense food at home make sure to follow for my weekly fermentation tutorials! #fermentedfoods #fermentedpickles #learntocook #nutrientdense #nourishingtraditions #guthealth
#Fermented Pickle Reel by @itsladisaa - Ferment Friday: Ep. 1 - Fermented Pickles If you love the classic vinegar pickle, then you're gonna love these! These are fermented… meaning they're
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@itsladisaa
Ferment Friday: Ep. 1 - Fermented Pickles If you love the classic vinegar pickle, then you’re gonna love these! These are fermented… meaning they’re packed with probiotic goodness- the flavor comes from salt, time, and good bacteria. No vinegar. No preservatives. Just science in a jar. Here’s what I used: • 1 lb cucumbers • 2 cups water • 2 tbsp salt • 6 cloves garlic • Peppercorns • 4 chili peppers • 2 bay leaves (for crunch — tannins help keep them crisp) Dissolve the salt into the water to make your brine. Pack everything into a jar, fully submerge the cucumbers with the brine, and let it sit at room temp for 8-10 days. It’ll start to become bubbly and alive so Burp daily to avoid a mess. Taste and observe as the days go by. If you want them more sour, let them sit longer but if they’re at the point that you like, pop em in the fridge to enjoy. The salt keeps the bad bacteria out. The good bacteria do the fermenting. The bay leaves (tannins ) help keep that classic pickle crunch. And just like that… probiotic rich fermented pickles.! What shall we ferment next?
#Fermented Pickle Reel by @arazada (verified account) - Easy Homemade Pickles! Lacto fermented pickles have so great health benefits and also, they're extremely delicious! There is no need to buy pickles fr
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@arazada
Easy Homemade Pickles! Lacto fermented pickles have so great health benefits and also, they’re extremely delicious! There is no need to buy pickles from the store when you can easily make them at home with a few simple ingredients. . What’s your favorite kind of pickle? . Save this and make it yourself . 2lbs firm pickling cucumbers 34 grams Kosher salt or pickling salt **DO NOT USE TABLE SALT** 4 cups purified water **do not use tap water** 3 cloves garlic 1-2 Tb peppercorns 1 bunch fresh dill . Wash cucumbers and place them in a bowl of ice water for 15-30 min, this will help them firm up (you can skip this step if you want but it help keep them crispy) Slice off just the very tip of the flower end of the cucumbers about a 1/16”. This will help keep the pickles crispy. If you can’t identify the which side is the flower end its usually the lighter end of the cucumber. Combine salt and water and mix until it’s dissolved. place everything into a clean jar and make sure the brine is completely covering the cucumbers. Loosely cover the jar with lid or cover it with a towel. Place it in a cool dark place for 5-7 days. The liquid will get cloudy and you will see bubbles coming up when you tap the jar, this is all normal. After 5-7 days taste your pickles and when they are sour enough for you they are finished! . Merch www.arazada.com Hats @crown.minded . #chefarazada #abowwwguy #armenianchef #pickles #lactofermentedpickles #fermentedpickles #picklesrecipe #easypickles #homemade
#Fermented Pickle Reel by @zaidough - Fermented Pickled Cucumbers Recipe Ingredients: • 10 cucumbers (small to medium size, firm and fresh) • 4 cups water (non-chlorinated) - 900g • 2
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@zaidough
Fermented Pickled Cucumbers Recipe Ingredients: • 10 cucumbers (small to medium size, firm and fresh) • 4 cups water (non-chlorinated) - 900g • 2 tablespoons sea salt or kosher salt (non-iodized) - 30g • 3 garlic cloves, peeled and halved • 2 sprigs of Fresh dill • 10 black peppercorns • 1-2 bay leaves Vinegar Pickled Cucumbers Recipe Ingredients: • 10 cucumbers (small to medium size, firm and fresh) • 2 1/2 cups water • 1 1/2 cups white vinegar • 4 TBSP Salt - 60g • 2 TBSP sugar - 30g • 3 garlic cloves, peeled and halved • 2 sprigs of Fresh dill • 1/2 tsp red chili flakes • 1/2 tsp mustard seeds Preparing Brine (pickling solution) - Fermentation brine is simply water and 2-5% Salt (relative to weight of water). Go with 3% sea salt and stir till the salt is fully dissolved. - Vinegar brine, bring the salt and sugar to a simmer to ensure they are fully dissolved, and let the solution cool down before pouring into the jar for maximum crispness. Pickling and storage - My ideal time is 1 week pickling on the shelf and then store in the fridge - Fermented pickles need to remain in the fridge all the time after the first week. - Vinegar pickles can remain on the shelf till they are opened, then best stored in the fridge. Preparing Jars - It is critical that you sanitize the jars used for fermentation. My preferred way is to boil in shallow water for 12 minutes. - For vinegar pickling, a good clean jar will do without the need for sanitization (for home use) Usage - I find fermented pickles to be best for Arabic dishes, shawarma, Falafel ... - And Vinegar pickles with burgers, crispy chicken.. #مخلل #مخللات #pickles #fermentation #pickling #zaidoughpickles #მჟავეები #ბათუმი
#Fermented Pickle Reel by @barefoot.mimosas (verified account) - FERMENTED PICKLES. Here's some things to note: 1. to keep them crunchy, use PICKLING CUCUMBERS and soak them in ice water for an hour before using. B
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@barefoot.mimosas
FERMENTED PICKLES. Here’s some things to note: 1. to keep them crunchy, use PICKLING CUCUMBERS and soak them in ice water for an hour before using. Bay leaves help, too. 2. You have to keep everything submerged. You can use a weight, plastic bag with water, or just remember to shake a few times a day so mold doesn’t have the chance to grow. 3. You can add other veggies to this. Once the brine is fermented, anything added into it will ferment too over time. Recipe: 3-4 small Cucumbers 2 tbsp salt 2 sprigs or dill 1 tbsp mustard seed 2 bay leaves 3-4 cloves garlic 1 tsp honey (the yeast will eat this all up - there’s no sweetness added) And fill the rest of the quart jar with filtered water. I think that’s all! Enjoy. 🥒 #fermentation #homestead #urbanhomestead #selfsufficiency #canningandpreserving #selfsufficient #gardening #guthealth #probiotics
#Fermented Pickle Reel by @baketrailwithutkarsh - That crunch says it all 🥒✨ Once you make these lacto-fermented cucumbers at home, you'll never go back to store-bought pickles again. Detailed reci
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@baketrailwithutkarsh
That crunch says it all 🥒✨ Once you make these lacto-fermented cucumbers at home, you’ll never go back to store-bought pickles again. Detailed recipe in the comments👇 Tag your pickle-loving friend & save this to try this weekend! [fermented cucumbers, lacto fermentation, probiotic pickles, gut health, homemade pickles, fermented foods, fermentation recipes, cucumber brine, healthy snacks, fermentation basics, beginner ferment recipes] #fermentation #lactofermentation #guthealth #probiotics #homemadepickles #fermentedfood #fermentwithme #fermentationlove #realfood #naturalfermentation #fermentedcucumbers #healthysnack #fermenter #foodphotography #fermentationrecipe #probioticfood #pickles #cleaneating #fermentationcommunity #fermentationjourney #slowfoodmovement
#Fermented Pickle Reel by @daywithmei - Pickle of the Week Ep. 1 🫙 I'm starting a new paocai jar (Sichuanese infinite pickles) to show just how simple it is to ferment your own pickles. Fo
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@daywithmei
Pickle of the Week Ep. 1 🫙 I’m starting a new paocai jar (Sichuanese infinite pickles) to show just how simple it is to ferment your own pickles. Follow to learn how to start, maintain, and cook with paocai. 🌐 Paocai recipe is on my blog
#Fermented Pickle Reel by @kirstykaminski - Pickling vs Fermenting - why the confusion & what's the difference? 🥒🧅 Some foods, like dill pickles, include the word pickle but can actually be fe
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@kirstykaminski
Pickling vs Fermenting — why the confusion & what’s the difference? 🥒🧅 Some foods, like dill pickles, include the word pickle but can actually be fermented. The key difference is the source of acidity. In pickling, vegetables are soaked in a vinegar based brine which creates all the flavor. The tangy taste comes from the vinegar, not a biological process. Pickling is usually faster and ready within a few hours or days, however the end result is not probiotic. Fermenting, on the other hand, preserves food through the activity of beneficial microbes and the acidity and tangy taste is created by naturally produced lactic acid. Vegetables are submerged in a saltwater brine and left to ferment at room temperature for several days or weeks. No vinegar is used because it actually kills the beneficial bacteria needed for the fermentation process. The flavor profile is more complex, they’re rich in probiotics, but the method also takes longer. 🫙 If you’re interested in the recipes + all my fermentation/pickling knowledge, check out my ebook (link in bio) or comment “YES” and I’ll send you the link to purchase my ebook! ❤️ #fermentation #pickles #guthealth
#Fermented Pickle Reel by @gubbahomestead (verified account) - Fermented pickles recipe⬇️ Probiotic supplements will never outshine fermented pickles, fermented milk (kefir), sauerkraut, or any fermented food. O
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@gubbahomestead
Fermented pickles recipe⬇️ Probiotic supplements will never outshine fermented pickles, fermented milk (kefir), sauerkraut, or any fermented food. One of my favorites is fermented pickles. Im still eating these from summer! Ill be making hamburger sliders with them next week 😍 Fermented pickles and other naturally fermented foods are incredible for gut health! One of the most rewarding parts of homesteading for me has been learning how to preserve food, and fermentation has become an essential tool in my kitchen. Not only do fermented foods develop a delicious tangy flavor, but they’re also packed with beneficial bacteria that support digestion and overall well-being. You can ferment cabbage into sauerkraut, ferment milk into kefir (YUM) and, like I’m doing here, ferment cucumbers into pickles! Unlike traditional pickling, which uses vinegar to create an acidic environment, fermentation relies on natural microorganisms to preserve food and produce probiotics. This process breaks down sugars naturally, resulting in a probiotic-rich food. It’s truly amazing (and delicious!) Many conventional probiotics come with potential downsides like GMOs, artificial sweeteners, and other questionable additives. The best way to ensure quality ingredients? Make it yourself at home! Here’s how to make fermented pickles: 1. Wash cucumbers and trim the blossom end. Leave whole, slice into spears, or cut into coins. 2. Make a brine by dissolving 2 tbsp non-iodized salt in 1 quart of water. 3. Pack jars with spices, herbs, and cucumbers, leaving 1 inch of headspace. Pour in the brine and submerge cucumbers completely with a fermentation weight. 4. Seal the jar and store in a cool, dark place (65-75°F). Check daily to keep cucumbers submerged and leave the lid loose so gas can escape. 5. After 3-7 days, they’ll be tangy and ready to enjoy! Taste daily after day 3 to find your perfect flavor. What’s your favorite fermented food? #homesteadlife #homesteadinglife
#Fermented Pickle Reel by @kirstykaminski - EP 11/25 - Fermentation 101: Garlic Dill Pickles! 🥒🧄 (fermented cucumbers) INGREDIENTS organic cucumbers garlic cloves fresh dill 2-3 bay/grape/hor
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@kirstykaminski
EP 11/25 — Fermentation 101: Garlic Dill Pickles! 🥒🧄 (fermented cucumbers) INGREDIENTS organic cucumbers garlic cloves fresh dill 2-3 bay/grape/horseradish leaves 3% BRINE • 30g salt per 1L water ➡️ use filtered water without chlorine ➡️ depending on the size of your jar you’ll need anywhere from 1-3L of brine CLEANING & SANITIZING • before starting, thoroughly wash your hands, jars, lids, weights, and utensils with hot, soapy water • rinse vegetables well to remove dirt, but avoid scrubbing too hard (you want to keep the good bacteria) SAFETY TIPS • keep everything submerged – ensure vegetables are fully covered in brine to prevent mold and unwanted bacteria • check daily – look for bubbles (a sign of active fermentation) and ensure no veggies are floating above the brine • avoid cross-contamination – always use clean utensils (not fingers) to handle the ferment INSTRUCTIONS Add the salt to water and stir until fully dissolved. Cut off the flower end of the cucumbers, then place together with garlic, dill and bay leaves into a clean jar. Pour the brine into the jar up until the top. Place a fermenting weight on top to help keep the vegetables submerged. Close the jar and put in a dark spot to ferment for 7-21 days. Place a plate underneath to collect any over flowing liquid. Open or ‘burp’ the jar carefully 1-2x a day for the first week when fermentation is most active to avoid pressure buildup and potential jar breakage. Once pickles have reached the desired taste/crispiness, move to the fridge to slow down fermentation. The pickles can be stored in the fridge for many months up to a year. If you’re interested in learning more recipes + all my fermentation knowledge in one convenient place comment ‘YES’ and I’ll send you a link to check out my ebook 🫶🏼 #fermentation #guthealth #f101
#Fermented Pickle Reel by @gutbasket (verified account) - Should we keep sharing more fermentation recipes like these? 🧪 Fermented Pickles (like this one): -Made using salt + time. -No vinegar added. -Natu
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@gutbasket
Should we keep sharing more fermentation recipes like these? 🧪 Fermented Pickles (like this one): -Made using salt + time. -No vinegar added. -Natural Lactobacillus bacteria convert vegetable sugars into lactic acid. -This acid preserves the cucumber and creates probiotics that support gut health. -Tangy, fizzy, alive! 🧴 Vinegar Pickles (like Subway’s): -Soaked in acidic vinegar brine. -No live bacteria. -The acidity comes from vinegar, not from fermentation. -Quick to make, shelf stable — but no probiotic benefit. So while both are called “pickles,” only one is alive ✨ Recipe for 2L jar ( Halve the ingredients for 1L jar) Ingredients: Cucumbers 900 g (6 medium) halved Dill (Suwa leaves) 40 g (1 small bunch) Bay leaf 2 pc Garlic clove 2-3 pc Chilli flakes ½ tsp Mustard seeds 1 tsp Black peppercorn ½ tsp 1 Tea Bag Water 860 ml (~4 cups) Sea salt 40 g (2 tbsp) Process: -Chop the cucumbers' ends ( For 1 L jar, chop into 3 inch halves) -Place tea bag at the bottom of the jar. Tea contains tannins that help keep the cucumbers crunchy. -Add dill leaves, garlic and all spices. -Neatly stack the cucumbers in the jar. -Place the glass weight on top to keep the cucumbers pressed. -In a separate vessel, dissolve the sea salt in water to create a brine. -Pour the brine over the cucumbers in the jar, ensuring they are completely submerged. -Seal the jar with the airlock lid. -Allow the mixture to ferment at room temperature for 3-5 days. Check daily to ensure the vegetables remain submerged, pressing down if needed. -Begin tasting from day 3 onwards. Once the pickles have reached your desired flavor and crunch, remove the glass weight, airlock and refrigerate. -They can be stored in the refrigerator for up to 3 months. (fermented cucumbers, probiotic pickles, gut health, lacto fermentation, fermented vegetables, healthy gut, cucumber pickle recipe, gut-friendly foods, microbiome support, natural fermentation) #FermentedCucumbers #ProbioticPickles #GutHealthIndia #FermentationRecipe #CucumberPickles #FermentedFoods #LactoFermentation #FermentationJourney #HomemadeFermentation #PickleRecipe *Should we keep sharing more fermentation recipes like these?*

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