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Easy peasy pickles

On daily bases I receive questions about fermentation. From workshop participants, to professionals and anyone interested in this healthy preservation technique. The most frequently asked question is "What is an easy recipe to start fermenting."


If you want to start fermenting it is useful to understand the basics. When you know what happens during a fermentation process and where your leverage is, to control this process, you can vary endlessly. You can delve into books, articles or immerse yourself by following courses and workshops or even buy all kinds of ingenious fermentation gadgets. But of course you can also just start with it, in your own kitchen without any fuss. And that is exactly how it use to be. Thousands of years ago people started fermenting, without knowing what fermentation was. With a good basic recipe you can start your brand new fermentation adventure today. When asked for an easy recipe for starters, I always give the basic pickle recipe. It's super simple, you don't have to do much, only the fermentation process takes some time. But you can leave the latter entirely to the healthy lactic acid bacteria if you follow the following steps: Ingredients:

750gr hard vegetables 1 tbsp spices of your choice water 1.5% salt 1L jar


1. Roughly chop your vegetables, but don't peel them. 2. Place your clean jet empty jar on a kitchen scale and press TARE. 3. Put your chopped vegetables in your pot and add the herbs of your choice 4. Fill your jar with water up to 3 cm below the rim. It is important to keep 3cm of headspace. 5. Read the total weight of your ingredients (including water) on your scale. 6. Now calculate 1.5% of this total weight. This is your amount of salt 7 Add the calculated amount of salt to your jar and stir or shake it well. 8. Close your jar and let your pickles ferment at room temperature for 5 days.

After 5 days, carefully open your jar. But be carefull as pressure has built up during the fermentation process. You can now munch your pickles or put them in the fridge to stop the fermentation process.





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