Fermented Pickles | Our Easiest Fermented Dill Pickle Recipe - Cultures For Health (2024)

FAQs

Are fermented dill pickles healthy? ›

Fermented pickles are a good source of probiotics. Probiotics protect your gut microbiome, or the bacteria in your gut, Peart says. “Having healthy gut bacteria can minimize symptoms of an irritable bowel. And it can help us digest food and absorb nutrients.”

Here's what you need to remember: Pickling involves soaking foods in an acidic liquid to achieve a sour flavor; when foods are fermented, the sour flavor is a result of a chemical reaction between a food's sugars and naturally present bacteria — no added acid required.

It equals 7 grams of salt per 1 cup of water. Or, 1 heaping teaspoon salt (1 1/4 teaspoon salt ) per 1 cup of water. This ratio allows one to drink the brine (like a shot) because it is not too salty and is designed for a shorter fermentation period ( 3-5 days). Crunchy, lightly fermented pickles!

For those that are used to fermented or probiotic foods and consume a good amount of fiber, the right amount is three times a day. The amount you consume doesn't have to be a lot. Serving sizes are quite reasonable, for example, a half a pickle, or a quarter cup of sauerkraut.

An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.

To cater to the gut microbiome, seek out pickles like traditional dill, naturally fermented with garlic and spices, or briny delights like sauerkraut and kimchi, which offer a bevy of live bacteria.

If it feels very soft and mushy, or the texture is different than usual, they're definitely not safe to eat. If you're ever unsure or if you feel like your pickles might be bad, it's always better to err on the side of caution. Remember, to avoid foodborne illness — when in doubt, throw it out.

I've found a couple brands - Nathan's Half Sours and Ba Tampte Garlic Dill - which are pretty good and have no vinegar in them. It's a good option for the off season when my cucumbers aren't growing and is cheaper than making my own with pickling cucumbers from the store.

Fermented Foods. Canned products have a remarkable shelf life and there have even been tests done on canned foods by the U.S. Army that have determined that many cans are safe to eat many years or even decades after the expiration date.

Are fermented pickles OK to eat? ›

People preserve some pickles in a fermented brine that contains beneficial bacteria, which means they can be a good addition to a healthful diet. Fermented pickles offer more health benefits than other pickles. Even unfermented pickles, however, are rich in vitamins such as vitamin K and vitamin A.

The white milky substance that commonly appears on the surface of fermented vegetables is kahm yeast. It's a type of wild yeast and it's not harmful. It's not very attractive and it can cause a bad odor if left alone.

Proper salting is critical for successful fermentation. Too little salt is not enough to kill unwanted bacteria while too much salt can stop fermentation so don't be tempted to adjust the salt in recipes. The best salts to use are pickling salt, canning salt or coarse salt. Read the salt label.

Salt in fermentation encourages the growth of healthy bacteria, while at the same time kills off bad bacteria. We need to be precise when measuring the salt and water, especially when fermenting vegetables that will be submerged in brine. Too much salt may kill off all the bacteria, thus preventing fermentation.

Water. Tap water often contains chlorine, which kills bacteria. When making a vegetable ferment like dill pickles, bacteria are critical to a good outcome, so filtered water (no chlorine) provides a stronger guarantee of success.

Fermented pickles are full of good bacteria called probiotics, which are important for gut health. Fight diseases. Cucumbers are high in an antioxidant called beta-carotene, which your body turns into vitamin A.

Fermented foods like pickles are basically probiotic superfoods, packed full of good bacteria that can support the health of your gastrointestinal microbiome and are good for your gut bacteria. Be sure to go for fermented pickles rather than vinegar-pickled.

“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.