Our bacterial cultures for pickling contain Lactobacillus plantarum bacteria, which belong to the group of lactic acid bacteria. Designed for the fermentation of vegetables, fruits, and juices. 1 sachet is enough to pickle 2 lbs of vegetables.
Ingredients/equipment needed for pickling
1 packet of bacterial cultures for pickling
- Select vegetables or fruits
- 1 sealable fermentation vessel (for pickling, use a stoneware, ceramic, glass, or enamel vessel)
- 1 clean boiled board or plate
- 1 weight, such as a boiled stone, a jar of water, or another heavy object
Since pickling is an anaerobic process, it's crucial to ensure the vegetables are well covered with sourdough water and that the vessel is tightly closed. Therefore, for finely cut vegetables like shredded cabbage, it's beneficial to mash or beat them with a wooden pestle to release the juice and eliminate air gaps.
After pickling, open the container and store it in the refrigerator to slow down further fermentation.
Follow proper hygiene practices when preparing pickles (sterilize equipment with boiling water, thoroughly scrub or peel root vegetables). If foreign bacteria or yeast enter the starter, it may result in an unusual smell, taste, or a white mold-like deposit on top. In such cases, it's advisable not to consume the product. This can occur due to unhygienic preparation or leakage of the vessel, allowing the entry of foreign microbes.
Vegetables and fruits can be pickled whole or already cut as if preparing a salad. The pickling time will vary accordingly.
You can use the brine liquid to soak vegetables or fruits intended for consumption for a few hours or overnight. The bacteria present in this liquid helps break down pesticides and other harmful substances. Some pesticides and toxins are not water-soluble, so simply washing fruits and vegetables is insufficient to remove them.
Most vegetables are suitable for pickling, including various types of cabbage, cucumbers, peppers, beans, onions, asparagus, pumpkin, zucchini, and squash. Root vegetables ferment well, such as carrots, beets, celery, turnips, radishes, and parsley. Mushrooms and fruits like apples and plums can also be pickled.
Various spices can be added to the starter, such as dill, cumin seeds, fennel seeds, peppercorns, juniper berries, allspice, fresh ginger root, horseradish root, parsley, small hot peppers, marjoram, and rosemary.