Pansy
10-03-2006, 05:55 AM
Real Pickles www.realpickles.com
by Addie Rose Holland
[A note from Nava: IÂ’ve become a real fan of Real PickleÂ’s products. They use traditional pickling methods for their products, making them not only delicious, but turning them into fermented foods that are so good for digestion. Naturally fermented foods are a big part of Asian diets, but a very small or nonexistent part of Western diets. If youÂ’ve only experienced vinegary pickles and sauerkraut, youÂ’d be in for a treat. However, Real Pickles only ships to Northeastern U.S. states, as they are also committed to the ideal of locally grown and produced foods. Still, read on, and perhaps this will inspire you to seek naturally fermented pickled foods in your area.]
The leaves are starting to change, the wool socks are coming out of the drawer, and the wood is finally stacked. AhhhÂ… ItÂ’s that time of year again: Time to start mail ordering Real Pickles products!!
We just concluded a very successful cucumber pickling season, fermenting about 20,000 pounds of locally-grown cucumbers. ThatÂ’s a lot of cukes! The local cabbages are coming by the truckload and weÂ’ll be working like busy bees for the next few months preparing batches of sauerkraut, Asian-style cabbage, red cabbage, and ginger carrot.
Our newest product, Organic Ginger Carrot, is available by mail order. Ingredients include locally-grown carrots (shredded), fresh ginger, and unrefined sea salt. As always, this product is 100% organic, naturally fermented, and raw. Its delicious! WeÂ’ve been eating it in spring rolls, on stir-frys, and by the forkful. We canÂ’t wait to hear what you think.
We make all of our products using lacto-fermentation, a traditional food processing method widely used throughout the world before the development of industrial food production. It is considered to be the “original” pickle-making technique, long used to produce—among many others—dill pickles, sauerkraut, and pickled beets in Europe; kimchee, pickled daikon, and pickled eggplant in Asia; and fermented taro root in Africa and Polynesia. Lacto-fermentation relies on beneficial bacteria to break down sugars in the vegetables and produce lactic acid, the natural preservative which gives old-fashioned pickles their wonderful aroma and sour taste.
These days, particularly in the United States, pickled foods are generally not fermented, but produced using methods suitable to large-scale, industrial food production. In contrast to old-fashioned pickles, they usually include vinegar, chemical preservatives and other additives, and are subjected to pasteurization. Unfortunately, such modern-day pickles do not offer the nourishing, health-promoting qualities of raw, lacto-fermented pickles.
(From Nava Atlas....www.vegkitchen.com)
-----------------------------
Raw Pickles sound great! May have to see about ordering some of these.
Warm Blessings,
Pansy
by Addie Rose Holland
[A note from Nava: IÂ’ve become a real fan of Real PickleÂ’s products. They use traditional pickling methods for their products, making them not only delicious, but turning them into fermented foods that are so good for digestion. Naturally fermented foods are a big part of Asian diets, but a very small or nonexistent part of Western diets. If youÂ’ve only experienced vinegary pickles and sauerkraut, youÂ’d be in for a treat. However, Real Pickles only ships to Northeastern U.S. states, as they are also committed to the ideal of locally grown and produced foods. Still, read on, and perhaps this will inspire you to seek naturally fermented pickled foods in your area.]
The leaves are starting to change, the wool socks are coming out of the drawer, and the wood is finally stacked. AhhhÂ… ItÂ’s that time of year again: Time to start mail ordering Real Pickles products!!
We just concluded a very successful cucumber pickling season, fermenting about 20,000 pounds of locally-grown cucumbers. ThatÂ’s a lot of cukes! The local cabbages are coming by the truckload and weÂ’ll be working like busy bees for the next few months preparing batches of sauerkraut, Asian-style cabbage, red cabbage, and ginger carrot.
Our newest product, Organic Ginger Carrot, is available by mail order. Ingredients include locally-grown carrots (shredded), fresh ginger, and unrefined sea salt. As always, this product is 100% organic, naturally fermented, and raw. Its delicious! WeÂ’ve been eating it in spring rolls, on stir-frys, and by the forkful. We canÂ’t wait to hear what you think.
We make all of our products using lacto-fermentation, a traditional food processing method widely used throughout the world before the development of industrial food production. It is considered to be the “original” pickle-making technique, long used to produce—among many others—dill pickles, sauerkraut, and pickled beets in Europe; kimchee, pickled daikon, and pickled eggplant in Asia; and fermented taro root in Africa and Polynesia. Lacto-fermentation relies on beneficial bacteria to break down sugars in the vegetables and produce lactic acid, the natural preservative which gives old-fashioned pickles their wonderful aroma and sour taste.
These days, particularly in the United States, pickled foods are generally not fermented, but produced using methods suitable to large-scale, industrial food production. In contrast to old-fashioned pickles, they usually include vinegar, chemical preservatives and other additives, and are subjected to pasteurization. Unfortunately, such modern-day pickles do not offer the nourishing, health-promoting qualities of raw, lacto-fermented pickles.
(From Nava Atlas....www.vegkitchen.com)
-----------------------------
Raw Pickles sound great! May have to see about ordering some of these.
Warm Blessings,
Pansy