I made homemade pickles recently using the whey fermentation technique, and they turned out awesome:
My inspiration came from this book, highly recommended reading for anyone interested in an ancestral health approach (if you are interested in a vegan technique, btw, you should check out this post on using vinegar to make fermented salsa):
Making whey is easy, I just drained the liquid from some goats’ milk yogurt overnight in the fridge:
The liquid got combined with some chopped cucumbers and sea salt, leaving some room at the top of the jar. You have to let pickled veggies sit at least 3 days to ferment, although I enjoyed checking on it daily and seeing the bubbles form inside:
The book is pretty specific about how this process occurs and all kinds of interesting variations:
My fermented cucumbers were crisp and slightly tart…just like pickles should be:
I served them on pretty much anything, including my favorite dinner of ground bison and veg, served over white rice:
I tried another batch with cukes and onions, too:
Obligatory cat bomb pic:
Some people might like homemade fermented veggies as a holiday gift:
But, something sweet would probably be more appropriate. Along those lines, I tried making fermented apricot butter. The unsulfured dried apricots were simmered in water to get soft:
The water was drained and the apricots got processed with whey, salt, and raw honey:
After only two days, I got the most delicious fruit butter I’ve ever tasted, served simply on a spoon:
My goal is to provide inspiration for healthy, balanced living.
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