pickle

Britt’s Pickles (Lactofermented in Oak Barrels)

britts-secretsI stumbled across these amazing and addictive pickles while passing through Pikes Place Market in Seattle. It was perfect timing as I had just eated a rather cheap steak and egg breakfast and was needing some help digesting it. The Britt’s Pickles stand offers free samples of all of their pickles as well as shots of the brine, which was exactly what my belly needed right then.

I was so thrilled to find these traditionally fermented pickles available. I got the hot and sour and immediately devoured the whole bottle in one sitting. The pickles are almost smoky from the oak barrels they are fermented in. The tannins in the oak interact with the fermentation process creating the most amazing crispy pickle with a very layered taste dimension.

The most powerful thing was just the feeling of goodness and wellbeing, the care taken when sourcing the cucumbers and other vegetables used is obvious. The love and understanding of the fermentation process comes through loud and clear in the amazing flavor of these pickles.

I have to bring two bottles with me whenever I go to visit my mother these days. She has a powerful craving for sour foods and these pickles are her favorite. She expecially loves them as she can just nibble on a piece whenever she wants. These pickles are one of the few things she can eat without having to take enzymes because of her pancreatic cancer. The first day I brought them home my little niece who is 4 years old and my mother both loved them so much they nearly started to fight over the last few pieces! Luckily you can order them in bulk from their website: www.brittsliveculturefoods.com

pickle-jefferson

I also really appreciate that these pickles are chock full of probiotics so they help all of our digestive systems and boost our immunity. I just can’t say enought good things about these pickles! I also look forward to seeing more of these types of naturally fermented products becoming available in stores.

White Man’s Kimchi

White Man’s Kimchi

Although my partner grumbles and complains to high heaven about the smell while I am making kimchi, he usually eats it up and wants more. I have taken out the chilis for this recipe of kimchi and added in burdock root, so it isn't by any means an authentic Korean kimchi, but we like it. It also make ...

Lacto-Fermented Dill Pickles

Lacto-Fermented Dill Pickles

This recipe is adapted from D. Mary's recipe for Cucumbers in Jars on page 75 in the book Preserving Food without Freezing or Canning. 1 1/2 T sea salt per quart (litre) of water unchlorinated water small handful fennel seeds 6-10 black peppercorns 1 T mustard seeds 5-7 cloves 5-6 cloves of ...

Pickled Bean Sprouts

Pickled Bean Sprouts

These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create. I used to make these all the time for my x-husband, who was Burmese and didn't feel like he had a proper meal if he didn't have some kind of fermented food added. Pickled bean sprouts were one of ...

Hungarian Gerkins

Hungarian Gerkins

(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book by Karoly Gundel (1956) 2 kg (4 lb) short thick cucumbers 150g (5 oz) bread (made with yeast) 20g (1 oz) peppercorns 40g (1 ½ oz) salt 2 L (4 pt) water dill (fresh is best) 1 clove garlic 2-3 bay ...

Preserved Lemons

Preserved Lemons

People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor. 6 lemons (thick skins) organic 6 T sea salt Juice of 3 lemons or more Method: Wash and scrub lemons. Cut each lemon in quarters but not right throu ...

Daikon Pickled Pink

Daikon Pickled Pink

A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices. 1 large daikon radish 1 small beet, raw, peeled and cut in slices 3-4 garlic cloves, cut into slices 1 T whey 2 ...

Winter Chutney

Winter Chutney

Adapted from Favorite Recipes of the Lower Cape Fear (Wilmington, North Carolina) 1 lg grapefruit 2 oranges 1 lemon 12 oz raisins 2 lb prunes 2 tart apples 1 stalk celery 2 lg onions 2 lb brown sugar 1 qt vinegar 1 T cinnamon 1 T allspice 1 T nutmeg 1 T ground cloves ...