There’s magic happening inside two ceramic crocks at my house, where common cukes are turning into delicious garlic dill pickles. Well, it’s actually not magic, but lacto fermentation, the process where microbes turn vegetables into great things like pickles, sauerkraut and kimchi.
Maybe you’ve made pickles before? You’ve never done it this easily, because five minutes and a handful of ingredients is all you need.
Seriously, if you like pickles you have to try this. There are thousands of recipes online, but this one from Alton Brown is a terrific place to start. My Polish fermenting crocks were a Christmas gift, but it’s not about fancy equipment, but a simple and ancient technique.
There have been a lot of interesting food exploits in my house in the last year: smoking meats, making bacon, brewing beer, stuffing sausage and now the pickles and kimchi. I need to have a party where all that stuff is served together.
An acquaitance once scoffed at my wife for making her own jam. Why do all that work, she said, when you can buy that stuff at the store. The poor woman. She’ll never understand what it’s like to create something special fro a pile of raw ingredients. You go buy some jam in the store. We’ll feast on our pickles.