Fermentation is a way of conserving food. It is one of the oldest ways to preserve food and have enough to eat during ‘hard’ times like winter or dry periods. I prepared homemade gherkins or pickles.
There is evidence of beer made 13.000 years ago. Alcoholic drinks were prepared 7.000 years ago in the Neolithic period. Alcohol is the most known fermentation. But there are others like kefir, sourdough bread, Sauerkraut and gherkins or pickles.
Fermented food is rich in probiotics and helps the gut bacteria to be healthy and rich in diversity. I love Sauerkraut but can’t digest it due to a very sensitive histamine situation. But I can eat gherkins, they don’t affect my well-being. And so last year I already tried to make them at home, because this way they are without added sugar and who knows what else strange the food industry puts in everything. And they came out so incredibly yummy I bought a few kilos of these little cucumbers with the bumpy skin and made my own reserve.
It is super easy. You just need the cucumbers, water, salt, vinegar and spices. And those are your choice. I bought a ready mix of mustard, laurel, dill, onion and pepper. But garlic is a great addition, too. I used also some honey to make them a little sweet.
I am ready now for winter with my gherkins/pickles. Before they won’t be ready anyway, they have to sit for at least a couple of months.
Did you ever make some homemade pickles or any other fermented food to enjoy in the winter season= Let me know in a comment below!
So, let’s pickle!