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Colleen and I do this and it is so simple and enjoyable! This is by far the best way to store veggies for winter months or to create cultured vegetables for purposes of enjoying more probiotics in your diet.

Make your brine by adding 1 Tablespoon of salt for every 2 Cups of water. Then pour in water until it covers your vegetables! It takes about two weeks for the vegetables to ferment and to be ready to eat. You can then place them in a refrigerator, or leave them covered completely within the same solution in your food-storage area. Should be a cooler area of your house.

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Comment by The Health Seekers Kitchen on April 12, 2012 at 4:56pm

Hi everyone! I just taught a class last night at the Sandy Bosch Kitchen Center using the Perfect Pickler.  It was a hands-on class and everyone took their own Perfect Pickler home with vegetables. I am teaching the second class on April 25th at 6:30 PM.  We will be making Kimchi - hands-on again and learning to make sauerkraut! If you want an easy and fail proof way to make fermented vegetables & fruits, this is it!!  If you want to join us for the next class register at Sandy Bosch Kitchen Center:)  We had a pretty full class last night and most of them have registered for both classes, so register soon if you are interested.  ( 801-562-1212)

Comment by Julie Greenman on April 12, 2012 at 5:13pm

Wonderful! Thank you for your help

Comment by HAZEL PERRY on April 12, 2012 at 5:15pm

The  PERFECT PICKLER WEB SITE in  their  QUESTION AND ANSWER SECTION tell you that pickles  made this way can only be  stored in the refrigerator after the 4 days of processing. So, you can only make small amounts .I am disappointed because I had this idea I could use it for my food storage .Maybe you can add your input my e-mail is perryhazel1@hotmail.com

Comment by Tina Huntsman on April 12, 2012 at 6:05pm

Hi Jim,

In an earlier comment, you link to Cultures for Health, saying that you can buy the lid-set piece for just $3.99 and use it on 1- and 2-quart containers.  But at their site, it specifically says their lids DO NOT fit standard canning jars.  Have you found that the fit is good enough to use without fear of oxygen getting in?

Thanks,

Tina

Comment by James Simmons on April 13, 2012 at 8:12am

Thanks Tina for the memory jogger. Folks I made a mistake; we used the perfect pickler lid on a variety of bottles, but not on mason jars. They did not seal properly on mason jars. For example we used it on the large 8 lbs rectangular Gourmet Popping Corn jar from Orville Redenbacher's and it worked perfectly. The lid fit tight and sealed well. We also ordered the top piece (air-lock valve) without lids from a beer brewing company. We bought ten or so, plus rubber corks they had with holes drilled through them. We pushed the valves through the rubber cork holes, and then we drilled a hole in a metal lid that fit on a one gallon glass jar. We repeated this with an even larger lid that fit on a 3-gallon bucket. Then we filled up 3-gallon buckets with veggies (could have also used the 5-gallon buckets). We even found a plate at the dollar store just the right size that we could place in the top of the bucket and push it down until it submersed the veggies under the brine so that they did not float on top exposed to air. We put something weighted on the plate to hold it down under the brine. It is important to keep all veggies submersed. We really enjoyed using the gallon glass jars for their convenience, ease, and the ability to store them easily in our storage room. Also, the fermentation does not react in anyway to glass. I read mixed reviews about fermenting veggies in plastic containers;   On a practical note, the plastic lids sometimes split as you put a cork in them. This year we are going to drill a hole in a thicker plastic gamma lid top, because we do not think it will split when putting the cork and valve through the hole. When drilling or creating a seal in the drilled hole with the cork, don't force it or you will split any of the thinner plastic lids. If you get a chance, attend the perfect pickler class and enjoy doing this first hand! I will create a post in the next day or so that has pictures of what we did and that also includes some helpful recipes. We had a blast doing this and it is so fast, simple and easy once you learn the simple process.

Comment by James Simmons on April 13, 2012 at 2:51pm

Fermenting Veggies

About two years ago I purchased a Perfect Pickler. At the time, it's lid did not fit our mason jars, but it did fit on the popcorn jar you see on the left. Since then Perfect Pickler has come out with lids that do fit on mason jars. Culture's For Health offers a lid that does not seal right on mason jars I'm told. I made my own lids for gallon jars and for 3 to 5 gallon buckets (not displayed here. Perhaps we will put together a bulk order in the future for those who would like to have big enough containers to easily put up all you need for your family very swiftly.

This is just not a hard thing to do, and Colleen and I did it right the firs time, then taught a few classes, and everyone could hardly believe how simple it is. Anyway, I recommend fermented veggies as a part of your diet. They are a wonderful breeding ground, if done correctly for friendly bacteria known as pro-biotics. These are a truly important aspect of proper digestion. You should have about 2 lbs of these friendly bacteria in your gut at all times, except when fasting for any length of time. They must have plant-based foods passing through you in order to remain populated in the gut. A highly acidic diet that includes lots of meat, alcohol, sweeteners, and so forth, destroy the population of these most important bacteria.

Anyway, I am working on a couple of things, including helping you to be able to culture grains, veggies, and legumes. Each of these are done traditionally within 65 percent of the world's population that does not suffer from the high rates of heart disease, diabetes, and cancer that afflict us here.

Comment by Linda Larsson on April 14, 2012 at 10:28pm

Can you tell me more about how the salt changes in the pickling process?  I recently had a heart attack and must limit my salt intake.  Do I need to be concerned about the salt in this process?

Comment by James Simmons on April 15, 2012 at 12:19am

Linda, I don't know; I caught that comment in the video as well and asked someone yesterday if they could help me locate that very information. I want to know if it changes, how so, by what process, and to what end result. And, how does that salt affect those with high blood pressure, heart disease, and so forth. I will let you know what I learn. Jim

Comment by Kristen on April 15, 2012 at 9:31am

Linda, I'm thinking aloud: I know you don't want to mess with heart-attacks, but do you suppose there would be a difference between your eating fully mineralized salt and processed salt?

Comment by Linda Larsson on April 15, 2012 at 10:53pm

There surely could be a difference between mineralized salt and processed salt.  That is what I am hoping for because I am very eager to add more probiotics to my diet-especially those that are not in an  expensive pill form.  Can't wait to hear what Jim discovers.

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