Now reap the benefits of preserving your food the natural way with our Pickle-Pro set up! Yes you can make Pickles and Sauerkraut, and that is just the start. Lacto-Ferment all your veggies and fruits into delicious foods which are better for your health. According to Sally Fallon of the Weston A Price Foundation, “The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”
Our set up for Pickle-Pro, allows you to provide your own jars! They will fit any wide mouth quart or wide mouth half-gallon canning jars! We provide the lid with airlock and a rubber seal, you provide the glass jars and the ring to secure it to the jar. No muss no fuss… no broken jars in transit. And best of all, they will fit on all your wide-mouth canning jars! Now when your bounty is fermented, all you do is remove the Pickle-Pro set up, and seal your jar with a regular metal canning lid.
We’ve tried to make this as easy as possible. And to get you started we’ve included our recipe for Garlic Dill Pickles!
Remember, you can lacto-ferment with a salt brine, or whey, or with cheese cultures like our Abiasa Meso III.
And to learn more about lacto – fermentation, check out this great online class by Wardeh Harmen, learn from her by watching videos and receiving her instructions. We even provide the kit for her class, which includes our amazing Pickle-Pro Lids!
here is the link for Wardeh’s site… http://gnowfglins.com/ecourse/classes/ferment
Here is a tasty and easy fruit recipe you can eat by itself, use on cereal, or with yogurt:
Slice apples or pears and place in quart jar, top with Blackberries, blueberries or strawberries (even can be frozen fruit) Pour whey over the fruit, leaving 1 inch air space to the top. Seal jar with our Pickle-Pro Lid. Leave on counter for 3 days.