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Want to learn my fermentation methods? Link in bio 🔗 A lot of people pickle vegetables thinking they're getting probiotics for their gut. They're not. Vinegar kills bacteria. That's how it preserves food. Fermentation grows bacteria. That's the whole point. When you ferment with salt and water, you're creating live lactobacillus. Billions of bacteria. Organic acids. Probiotics. That's what supports gut health. That's what makes it probiotic-dense. Vinegar pickling? You get sour vegetables. But
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Fermented Pickles Recipe: Ingredients: - 3 small cucumbers - 2 cups filtered water - 2 tsp non-iodized salt - garlic cloves to taste - 1 tbsp peppercorns - 2 sprigs fresh dill Recommended Equipment (Find everything you need linked on this reel!) - fermentation weight - fermentation lid - wide mouthed mason jar Directions: - Start with a 30 minute ice bath - Make the brine by adding salt to water and stir well - Cut cucumbers in any style you’d like and add to jar - Add garlic, peppercorns, or an
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