When it comes to pickles, the lacto-fermented version will not only provide you with the best tasting, but also the healthiest option, packed with probiotics, vitamins, minerals, and enzymes.
In this video, Karen shows you how easy it is to make Perfect Pickles using ChouAmi!
Karen Wang Diggs, Chief Fermentation Officer
32 fl oz (1 Liter)
When it comes to pickles, the lacto-fermented version will not only
provide you with the best tasting, but also the healthiest option,
packed with probiotics, vitamins, minerals, and enzymes. We also made it easy for you with a pre-mixed Perfect Pickles Spice Blend!
1 Tablespoon (15 ml) Celtic Sea Salt
3 cups (711 ml) filtered water
1 lb. (approx.) (450 g) Kirby or mini Persian cucumbers
1 Tablespoon (15 ml) ChouAmi's Perfect Pickles Spice Blend*
1–2 sprigs fresh dill
2–3 cloves garlic, peeled
3–4 slices onions, optional
1 red chili, seeded, optional
Dissolve the Celtic Sea Salt in water. If you do not have a good quality water filter, then bring water to a boil for a few minutes, add salt to hot water, and allow to return to room temperature before using.
Trim off about 1/4 inch (0.625 cm) from the blossom end of each cucumber.**
Place the Perfect Pickles Spice Blend into the bottom of the Le Parfait glass jar.
Add in the trimmed cucumbers. Depending on the length, you may need to cut them so that the top doesn't exceed the "MAX" line on the jar.
Tuck in the dill and garlic, and if using, onions and chili.
Pour the salt brine over the ingredients until it covers the top of the cucumbers by 1 inch (2.5 cm).
Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
*If not using our Perfect Pickles Spice Blend, substitute with 1 Tablespoon (15 ml) mustard seeds, 2 juniper berries, 1/8 teaspoon (0.625 ml) whole black peppers, and if available, 1 Tablespoon (15 ml) organic green tea leaves.
**Trimming the cucumbers at the blossom end and the tea leaves from the spice blend help to keep your pickles crunchy.
Taste note: If you like "half sour" pickles, then stop the fermentation at room temperature on day 4 or 5, and consume. Keep any left over pickles in the fridge with the brine. Please note that it usually takes a minimum of 7–8 days for the lactobacilli strains (probiotics) to develop, so although half sours taste good, they will not have optimal health benefits.
Original recipe by Karen Wang Diggs
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