Fermented Pickles | Our Easiest Fermented Dill Pickle Recipe - Cultures For Health (2024)

FAQs

Are fermented dill pickles healthy? ›

Fermented pickles are a good source of probiotics. Probiotics protect your gut microbiome, or the bacteria in your gut, Peart says. “Having healthy gut bacteria can minimize symptoms of an irritable bowel. And it can help us digest food and absorb nutrients.”

It equals 7 grams of salt per 1 cup of water. Or, 1 heaping teaspoon salt (1 1/4 teaspoon salt ) per 1 cup of water. This ratio allows one to drink the brine (like a shot) because it is not too salty and is designed for a shorter fermentation period ( 3-5 days). Crunchy, lightly fermented pickles!

For those that are used to fermented or probiotic foods and consume a good amount of fiber, the right amount is three times a day. The amount you consume doesn't have to be a lot. Serving sizes are quite reasonable, for example, a half a pickle, or a quarter cup of sauerkraut.

The differences in their preservation does result in several differences in their available health benefits. The main difference in the health benefits between pickled and fermented foods lies in their probiotic properties. Fermentation generates more beneficial bacteria in foods, making them probiotic.

To cater to the gut microbiome, seek out pickles like traditional dill, naturally fermented with garlic and spices, or briny delights like sauerkraut and kimchi, which offer a bevy of live bacteria.

If it feels very soft and mushy, or the texture is different than usual, they're definitely not safe to eat. If you're ever unsure or if you feel like your pickles might be bad, it's always better to err on the side of caution. Remember, to avoid foodborne illness — when in doubt, throw it out.

An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.

Use the right amount of salt. Too little salt is not enough to kill unwanted bacteria while too much salt can stop fermentation. Vegetables need 2.5 percent by volume which works out to 12.5 grams (½ ounce) of salt per 500 grams (1 pound) of vegetables. Weigh vegetables and salt for accuracy.

Can you use tap water for fermenting pickles? ›

Tap water often contains chlorine, which kills bacteria. When making a vegetable ferment, the bacteria are critical for a good outcome, and filtered water provides a stronger guarantee of success. However, there are two easy ways to get around using filtered water: Boil water, then let it cool to room temperature.

Salt in fermentation encourages the growth of healthy bacteria, while at the same time kills off bad bacteria. We need to be precise when measuring the salt and water, especially when fermenting vegetables that will be submerged in brine. Too much salt may kill off all the bacteria, thus preventing fermentation.

It boosts gut health

The vinegar in pickle juice can help your belly stay healthy, too. Vinegar is a fermented food. Fermented foods are good for your digestive system. They encourage the growth and healthy balance of good bacteria and flora in your gut.

Pickles are also high in particular types of fibre that feed beneficial gut bacteria, acting as prebiotics – food for the probiotic gut bacteria. Studies have shown that adding fermented vegetables to your diet may help with digestion and manage symptoms of constipation and diarrhoea³.

According to anecdotal evidence, a glass of pickle juice may help relieve stomach pain. If this is true, the juice may have this effect when the pain results from low stomach acid production, a condition called hypochlorhydria.

Fermented pickles are full of good bacteria called probiotics, which are important for gut health. Fight diseases. Cucumbers are high in an antioxidant called beta-carotene, which your body turns into vitamin A.

Fermented foods like pickles are basically probiotic superfoods, packed full of good bacteria that can support the health of your gastrointestinal microbiome and are good for your gut bacteria. Be sure to go for fermented pickles rather than vinegar-pickled.

“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.

People preserve some pickles in a fermented brine that contains beneficial bacteria, which means they can be a good addition to a healthful diet. Fermented pickles offer more health benefits than other pickles. Even unfermented pickles, however, are rich in vitamins such as vitamin K and vitamin A.