Over the last few years I have taken in an obscene amount of information about food. Cooking food. Nutrition. Cooking for allergies. Recipe testing. Et cetera, et cetera. If I were to point to one specific thing I have learned about that surpasses the rest in incredible-ness it would be learning about pickling.
Not just any pickling mind you. Lacto fermentation. I know that sounds scary, but it is actually a lot more common than you might think. That is the tradition preparation of two popular foods – (real) kosher dills and sauerkraut. There is actually no vinegar involved. Just salt and friendly bacteria.
The resulting food is a delightfully tangy and incredibly nutritious and probiotic rich food.
Click this link for more and the recipe: http://www.worthcooking.net/make-real-kosher-dill-pickles/
