Fermented Pickle Puree

 

Ever since I bought my fermentation crocks, we have been making pickled vegetables at least once a week. We don't enjoy chewing on the sour pickles but we do like it in puree form, as a dip, or a condiment. Laden with probiotics, this pickle puree tastes good and has done wonders for our digestion. The Husband is plagued with digestive problems: constipation, flatulence and bloatedness. I was able to remedy his constipation and bloatedness with milk kefir.

Now, the pickle puree has fixed his flatulence. Yay!

We are no longer culturally used to eating fermented foods. M's family in Myanmar has no fridge nor freezer. All their vegetables and meat are stored as fermented, dried or salted foods. In between watching Li Zi Qi and Dian Xi Xiao Ge, and listening to M reminisce about her village back home, I am motivated to experiment with more traditional foods. So far, we have had 2 Myanmese helpers, both of who developed allergies after 6 years with us. Now that M is back on fermented foods, her allergies are also getting better.

It tastes good too!