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Favorite Lacto-Fermented Pickle--Apple Poll!!!

posted 7 years ago
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Thanks to Julia Winter for the idea (https://permies.com/wiki/73179/Apple-poll-ideas#609630), I'm starting a poll on favorite lacto-fermented pickle!



If you have more pickles you want mentioned, make a comment. And, be sure to discuss why your pickle is your favorite!

(Oh dear, I just realized that people might take that last sentence in a rather...um...different direction. Oh dear. o.O )
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Bettina Bernard
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posted 7 years ago
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I would sunchokes to the list of good ferments.  It is a very lively ferment, which means less gas from you!
Staff note (Nicole Alderman) :

Added to the list!

 
Nicole Alderman
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posted 7 years ago
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Oooo, I'l have to try that! We have sunchokes, but I haven't tried fermenting them yet!

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posted 7 years ago
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Fermented cucumbers are always great, but another, more recent favorite of mine is pickled green tomatoes.
I was introduced to the idea by my wife who is from Romania where this is a popular type of pickle. It's a great use of fruit that doesn't ripen before the end of the season and very delicious -- especially when you throw a slice or two of fresh horseradish root into the brine.
Staff note (Nicole Alderman) :

Added to the list!

 
Judith Browning
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posted 7 years ago
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I make sauerkraut the most regularly but my all time favorite has been the salsa from Sally Fallon's 'Nourishing Traditions'...does that count as a pickle?  I see the title is specific to 'pickles' rather than any old 'ferment'.  If it doesn't fit that's ok...I just recommend it as a tasty ferment

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Nicole Alderman
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posted 7 years ago
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Isn't sauerkraut made with cabbage? Cabbage is on the list, and when "pickled," it's sauerkraut, so let's call it a pickle!

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Judith Browning
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posted 7 years ago
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Nicole Alderman wrote:Isn't sauerkraut made with cabbage? Cabbage is on the list, and when "pickled," it's sauerkraut, so let's call it a pickle!



definitely. cabbage/sauerkeraut/kimchi,etc.....the one I was asking about though was the  'salsa ferment' from Nourishing Traditions? not exactly just 'tomato' as it has a lot of ingredients.  No big deal as it's not as clear cut as the rest....it is very good and one of my favorite ferments.

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Craig Dobbson
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posted 7 years ago
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I love to pickle hot peppers.  Fermented banana peppers are great for a side dish.  I use hot cherry peppers to make fermented chili sauce. After fermenting on the counter for a month, I drain the brine off and then blend the peppers with a little bit of honey. Then I let it sit on the counter until it stops bubbling (about 4 days), before I bottle it up and put it in the fridge.  

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Staff note (Nicole Alderman) :

Added peppers to the poll!

 
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