Fermented Dill Pickles (to can, or not to can, that is the question)
Fermented Dill Pickles (to can, or not to can, that is the question) It's time for another cucumber-related food blog entry! This one is more involved. Well, more involved as far as time, because part of it is a long waiting period. You'll see. This time we are doing Fermented Dill Pickles , the first fermented item I've included in the blog. Why make fermented foods? They are full of “good bacteria” - all sorts of things that are good for your gut. They help digestion, and fermented foods are great for general, overall health. If your gut is happy, the rest of your body will be happier. Sometimes the gut is even referred to as our “second brain”. Also, making fermented foods is easy. People have done this for ages as a way to easily, safely, and healthfully preserve foods. It's a really good way to preserve the particular food's nutrients, and the process helps make those more readily available to us. You can ferment practically anything. We are all familiar ...