Pickled Sausage

Lacto-fermented pickles are easy and fun to do. They are delicious and go with sausages and burgers. The taste is superb and you do not get tired of it as you do with vinegar pickles processed.

Lacto-fermented pickles are healthier than commercially processed pickles. The lactobacillus bacteria are essential to aid digestion, especially for consumption in the meat, which are rich in uric acid and can cause stones. So always add the lacto-fermented vegetables with your meat dishes. Eating lacto-fermented vegetables also reduces asthma, autoimmune diseases, skin problems and normalizes gastric acidity.

Here's what you need:

4-5 cucumbers

1 tablespoon sea salt

4 tablespoons whey

1 tablespoon mustard seeds

2 tablespoons dill seeds

1 cup filtered water

A canning jar quart

How the whey: I put a carton of plain yogurt in a cheesecloth-lined strainer over a large bowl. Leave it for 12-24 hours or overnight. The liquid flowing yogurt is whey and has many health benefits. It has lots of minerals that keep the joints, ligaments and muscles flexible. It is used for fermentation of all kinds of vegetables. You can use the curds rest for any recipe with cream cheese.

Here's how I make the marinade:

I slice cucumbers about 1 / 4 inch thick and put them in the pot. I combine the remaining ingredients and pour over cucumbers. Make sure the liquid covers the pickles and still leaves about 1 "margin. Add water if it is still liquid. Let stand on your kitchen counter for about three days and then transfer to refrigerator.

Āc 2009 Ohme Shanna