All posts tagged: kosher dill pickles

Brined gherkins commonly known as Kosher Pickles, Dill Pickles or lacto-fermented gherkins

For the provenance, taste, nutritional benefits and health benefits of fermentation see here. “As far as I know there has never been a documented case of food-borne illness from fermented vegetables.” Fred Breidt, Microbiologist for the US Department of Agriculture. Although initially brined in salt water lacto-fermented vegetables taste pleasingly sour and refreshing. This is because the amount of salt added to the brine is not so strong that it tastes unpalatable and inhibits the growth of all microorganisms. A 10% salt solution roughly 100 gr of salt per litre (the point at which an egg can float) is too salty for any living organism. A 5% salt solution – or 50 gr of salt per litre, on the other hand, is ideal for encouraging the more saline tolerant beneficial micro-organisms whilst inhibiting the colonisation of pathogenic bacteria. Salt-sour fermented brines are common across eastern Europe – from Poland, Ukraine, the Baltic States and Russia through southern and central Europe – Bulgaria, Greece, Turkey and right across the Middle East – Syria, Jordan, Lebanon, Israel and across into …