More pickles, and green beans (lactofermented)


We did some more pickles, in rounds this time for sandwiches. And my friend suggested green beans, so I picked some up at Costco and did those too.

Hannah and I have been devouring the pickle spears that we made last week. And since we’re mostly milk free, I’m thrilled to be getting some good bacteria for us (through the whey) that most people can get from yogurt.

Honestly, as healthy and frugal as I try to be, I still way too often find produce rather… wilted… at the bottom of my fridge at the end of the week. Preparing my veggies this way keeps that from happening, which is great for our health and dollars.

More about easy nourishing lactofermented veggies

And this ties right into what Kimi is talking about at The Nourishing Gourmet, not wasting food. Hop on over there for more frugal fare at Pennywise Platter Thursday

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  1. They all look great, specially the cucumber slices. How did you make them? Did you have to add salt to the sliced cucumber to drain the water off first? During the fermentation days on the counter do you have to burp the bottle often? I would like to make the Cucumber and the Beet Kvass one of these days. Thanks!

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