Yes, you can make a pickle that’s absolutely good for you but you’ve gotta play dirty. Naturally!
I love a good pickle! The delightful sour scent of vinegar, garlic and dill makes my mouth water. Oh, the crunch of it all!
However, I’ve been reading a lot about my beloved dilly bites and decided that it’s high time I ask for more. Since reading Michael Pollan’s “Cooked” and following some of the sources he sites about fermenting, I couldn’t help but want to give fermenting a try.
When I began researching information about fermentation, I found myself a bit overwhelmed with the plethora of health benefits bacteria and yeasts all around us have to offer. That’s right, those dirty little critters we’ve been taught to sanitize and sterilize are the thing that many of us are missing in our diets. By shewing them away with anti-bacterial strategies, we’re denying ourselves nourishment.
Click here for more:
http://www.happybellyfoodie.com/fermented-dill-pickles/
