Lacto-Fermented Pickles & Dill Pickle Sourdough | Alaska Homestead Kitchen Ep.2

Video Description

We did a little fermenting this week, and baked a Dill Pickle Cheddar loaf to go with it! Lacto Fermenting is our preferred method of making shelf stable pickles, quick, cheap and easy. We show you how! Lactic acid preserves these probiotic rich, immune & gut supporting pickles. People have been preserving foods by this method of fermentation for many years. -Dennis, Amy & Lena filmed at our cabin on the fringes of the wilderness DILL PICKLE SOURDOUGH 1/2 C active starter 1/2-1C water 2 tsp unrefined salt 4 C flour 2tbsp dill 1/2C cheddar 1 whole bulb of roasted garlic 1) Mix starter, flour, water, and salt. Add flour, stir until a shaggy dough forms. Let ferment 1.5 hrs and do 2-3 stretch and folds over 4-5 hours. On second stretch and fold, add in roasted garlic, dill, and cheddar. Shape your ball and let rise another 1-1.5 hours. Bake covered at 450 in a hot dutch oven for 20-25 minutes and uncovered another 20 min or until golden. LACTO FERMENTED PICKLES -2 tbsp unrefined salt -1 C boiling water -quart mason jar optional: dill, garlic, peppercorn 1. Dissolve salt in one cut hot water in a mason jar. Let cool completely. 2. Pack cucumbers in jar, add sprices and garlic. Top with cool water. Cap and let ferment 5 on counter days or as long as desired. Burp jar occasionally once fermentation begins.