EP 6/12 — Fermentation 101: What do pickles, sauerkraut & kimchi have in common? 🫙🥒 ➡️ Lacto-fermentation — one of the oldest (and tastiest) preservation methods in the world. Here’s the secret: it’s not about milk, it’s about lactobacillus — the friendly bacteria that naturally occur on veggies and transform them into tangy, probiotic-rich superfoods. But you can’t just wing it. The magic happens when you hit the right salt-to-veg ratio: 2–5% salt by weight of your vegetables or water (if you
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Scoop it, serve it, spoon it on top – this Cucumber Kimchi Pico de Gallo does it all.​ 🌶️ Tangy, spicy flavor explosion in your mouth​ 👍 Naturally fermented kimchi, packed with probiotics​ Get the full recipe 👉 https://www.olivemypickle.com/blogs/recipes/cucumber-kimchi-pico-de-gallo | Olive My Pickle
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