Buzz
A well-made pickle is incredibly satisfying, though moving beyond simple fridge pickles might feel intimidating for beginners. However, lacto-fermentation—requiring only salt and an oxygen-free environment—is much simpler than it appears, particularly with the help of a vacuum sealer.
We’ve previously explored lacto-fermentation, such as when we created unexpectedly delightful (and fizzy) pickled grapes. As noted earlier, salt plays a crucial role. It acts as a protective agent, eliminating harmful bacteria and enabling Lactobacillus (the beneficial bacteria) to ferment your produce:
While “lacto-fermentation” may sound scientific (and possibly dairy-related), it’s actually a simple, dairy-free process. The term “lacto” refers to Lactobacillus, a naturally occurring bacteria that converts sugars into lactic acid in an oxygen-free environment. This lactic acid imparts a pleasant tang, while salt prevents unwanted bacterial growth, allowing the beneficial bacteria to thrive.
While it worked wonderfully with grapes, lacto-fermentation can be applied to pickle nearly anything. The duration of the process varies from a few days to several weeks, depending on the moisture and sugar content of the produce. (The higher the sugar content, the quicker the fermentation.)
A friend with a plum tree recently gifted me a bag of plums and insisted on pickling them using this method. His advice turned out to be spot-on. While the plums were enjoyable fresh, they became exceptional when pickled. They offered a perfect balance of sour, salty, and sweet flavors. I’ve enjoyed them in salads, mixed into rice dishes, and paired with cheese and crackers—each time, they were delightful. I’ve also lacto-fermented pears (excellent in salads) and cabbage (essentially sauerkraut). Both turned out salty, tangy, and flavorful, requiring minimal effort on my part.
Lacto-fermentation isn’t primarily for preservation, but it can elevate mediocre fruits and vegetables, turning bland or overripe produce into something truly appetizing. While lacto-fermented pickles can last for several months, with their flavors deepening over time, they aren’t as shelf-stable as canned goods. Be sure to consume them within a few months, store them in the refrigerator, and discard them if they develop unusual mold or an off taste.
To create lacto-pickles, you’ll need the following:
Fruit or vegetable (I recommend plums, grapes, and pears for fruits; onions and cabbage for vegetables, but feel free to experiment.)
Salt (Iodine-free is ideal, though I’ve successfully used table salt.)
A vacuum bag and sealer (Jars or crocks work too, but this method is the simplest.)
Start by weighing the fruit or vegetable you plan to ferment and recording its weight. Cut, slice, or shred the produce to your preferred size and shape, then place it into a vacuum bag. Keep in mind that the bag may expand during fermentation due to the sugar content, so avoid filling it more than halfway.
Next, measure out salt equivalent to 2% of the produce’s weight, add it to the bag, and shake to ensure even distribution. Seal the bag and let it rest at room temperature. Within a day or so, juicy fruits will release their own liquids and begin bubbling. Less sugary or moist items may take longer, and the bag might not swell noticeably. After five days, my plums had transformed into this:
However, after two weeks, my cabbage still appeared like this, even though it was nearly ready to enjoy at that stage:
Once the bubbling subsides, your pickle is likely ready, though bubbles might not completely stop. If unsure, open the bag, taste your pickle, and reseal it to continue fermenting if the flavor isn’t as robust as desired.
If you’re hesitant about how a particular fruit or vegetable will turn out, start with a small batch and expand if you enjoy the results. Lacto-fermentation thrives on experimentation—don’t let anyone limit what can or can’t be pickled. I’m particularly excited to try lacto-cranberries for the holiday season.
