One way is whey.
Whey has all those good little bits we need and it makes pickles too! Where to find this liquid gold? You know that little milky bit of water on the top of your yogurt when you first open the container? Yep, that's it. Just pour it off and save in a jar in the fridge. It'll last for months. Waiting for you to use it up.
2 tablespoons of whey will ferment a quart of vegetables in just a few days. Get or make some unflavored organic yogurt. Peel back the cover and pour off the whey.
Slice up some pickling cucumbers and onion, add a teaspoon of peppercorns, a tbsp of mustard seed, and pack in a quart jar. Then mix 2 tbsp raw honey and a tsp of turmeric with 1/2 c water and 1/2 tsp salt till dissolved, and pour over. Add your two tbsp of whey, add water to cover (if you've packed it well it'll not be much more water) leaving 1/2" of airspace, and let sit two days on the counter. Now crack open and crunch those wonderful all natural organic bread and butter pickles. Yum. Store in the fridge. (You'll note that my jar is a half gallon jar...they're that good.)
What else? Mango Chutney!
Mix up some chopped mango, cilantro, onion, jalapeño, red bell pepper, a little peppercorn, and again top with a little water and whey till covered. The ratio of mango to other veg is up to you. Set out two days, then munch away. Great on sandwiches or with baked chicken, on tacos etc.
Pickle anything you want! Garlic cloves, whole tiny pickles, sliced cukes with dill and pepper, sliced zucchini and peppers, sliced onions...
And remember that eating 1/4 cup of these fermented veggies just a couple times a week will boost that flora and you'll be rocking along while everyone else is hacking and moaning from the latest bug going around. Enjoy! Let me know if you've pickled anything good lately!
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