I make my own pickles. Amazing!
Since early spring I have successfully made lacto-fermented pickles* out of radishes and garlic scapes. My other attempts were lemons and carrots, but I lost 'em to mold.
The radishes were DIVINE. My visiting family ate the last of the scapes.
It had been weeks since I set anything up to pickle, but on Thursday, when I was at the Farmers' Market, I found the season's first pickling cukes. I bought some, added pickling dill (read: dill in bloom) and garlic. I hope I'm not sorry I didn't have any grape leaves!
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* For those of you who have no idea what I'm talking about:
• Yogurt is certainly the most commonly known (and the only commonly eaten) lacto-ferment in America. It's basically pickled dairy! However, "lacto" goes with "lactic acid", NOT "lactose". Lacto-fermentation has nothing necessarily to do with dairy.
• "fermented" evokes beer, wine and other things alcoholic but lacto-ferments are not alcoholic.
• "pickles" evokes foods soaked in vinegar, but lacto-ferments are not made with any vinegar.
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