Hello Reader,

Tired of ending up with mushy, slimy pickles?

You're not alone—and the solution is simpler than you think. With just the right cucumbers, the right salt, and a few small tweaks, you can make crisp, tangy pickles that stay crunchy and naturally boost your gut health.

Let’s take the guesswork out of fermenting cucumbers—starting today. 🥒

• What’s the deal with grape leaves?
• How to spot the best cucumbers for fermenting—hint: size matters
• Why a cloudy brine can be a very good sign

👉 https://www.makesauerkraut.com/fermented-pickles/​

🫙 Jar of the Week: Evelyn’s Pear-Fennel First!

“Yummy ingredients like pear and fennel bulb make this special. This was my first time making sauerkraut.”

Why we love it: A fresh take on sauerkraut with a sweet-savory twist—and a great reminder that first-time ferments can be both simple and special.

Jar #75 and counting!

👉 Want to be featured? Upload your next ferment on the 10KJarChallenge page

​https://www.makesauerkraut.com/10kjarchallenge/​

🧠 From My Research Notes: Fermented Foods vs. Probiotic Pills

Are you taking—or do you think you should be taking—probiotic capsules?

You're not alone. Many people reach for supplements, hoping to boost gut health. But here's the surprising truth:

🥄 Fermented foods like sauerkraut and kimchi offer something capsules can’t.
They contain a wide variety of living microbes—often over 100 strains—plus enzymes, beneficial acids, and prebiotics that help those microbes thrive. Most pills only deliver a handful of isolated strains.

👉 When it comes to feeding your gut, whole fermented foods are the real superstars.

(From: Your Gut Wants These 5 Foods, Not Probiotic Capsules – Rolling Out)

🧪 Ferment Fact or Fiction?

You need to “burp” your ferment daily to prevent explosions. Fact or Fiction—What do you think?

✅ Fiction!

If you're using a jar with a loose-fitting lid, cloth cover, or an airlock system, there's no need to burp it. These setups allow gases to escape naturally.

✅ Fact!

Daily burping is only necessary if you're using a tightly sealed lid without a way for CO₂ to escape, like a mason jar with the ring cranked down tight. In that case, yes, pressure can build up.

Bottom line: The type of lid that you're using determines whether you need to burp your ferment. Realize also that with most ferments, excess gases are only being produced during the first week.

In Case You Missed It...

Must-try fermented carrot sticks Want a simple, tasty way to get more probiotics? Fermented carrot sticks are delicious, easy to make, and perfect for everyone. Plus, they add a nice pop of color to your meals! READ

Fermented radishes Learn how to create flavorful fermented radishes effortlessly. Enhance salads, top tacos, or enjoy them as a crunchy snack. READ