The most beautiful naturally fermented pickle I’ve ever seen. They start out gorgeous in the jar, purple and orange with strikingly pink centered watermelon radishes. As fermentation continues, all the vegetables turn shades of pink. We now have Pickled Pink Lacto-Fermented Daikon Carrot Pickles. Continue reading Lacto-Fermented Daikon Carrot Pickles – Too Good Not to Share
After brining with spices and water and left to ferment for 4-5 five days, you’ll have probiotic-rich and flavorful, naturally fermented Kohlrabi Carrot Pickles. These crisp and bright-tasting pickles add a welcome crunch when tossed into salads, layered in sandwiches, Continue reading Naturally Fermented Kohlrabi Carrot Pickles ♪♫• Kohlrabi, Oh Oh ♪♫•
Naturally Fermented Kosher Dills – Pickles Made the Old-Fashioned WayMiracle of miracles. My first batch of naturally fermented cucumber pickles taste and look like real kosher dills. Sour, crisp and very flavorful. And surprisingly rewarding for something so quick and easy to make. Naturally fermented in a salt brine seasoned with Continue reading Naturally Fermented Kosher Dills – The Real Deal
