Hello Reader,
🥒 Is your relish... really fermented?
Pretty much, all store-bought relish is pickled with hot vinegar and contains preservatives and nasty ingredients that you probably don’t want to consume.
I really wanted to have a sweet pickle relish without all the typical ingredients, so I adapted the recipe for fermentation for a variety of reasons.
Fermented vegetables are naturally preserved. During fermentation, naturally occurring bacteria create lactic acid. This lactic acid acts as a safe and natural preservative, aids in digestion, and delivers a flavor-popping tang.
By making your own, you can control what goes in it and avoid nasty chemicals. No thank you to high fructose corn syrup, aluminum sulfate, polysorbate 80, artificial flavors, and artificial colors.
Dive into my recipe and learn:
- Which cucumbers to use.
- What sweetener should be used, and when should it be added?
- Ways to use Sweet Pickle Relish. Any grilled cheese sandwich fans out there?
👉 https://www.makesauerkraut.com/sweet-pickle-relish/
💡 Want to branch out? My book includes Cucumber Kimchi and other kimchi-style pickles that pack bold flavor and probiotic punch—no vinegar in sight.
🫙 Jar of the Week: Jalapeño-Packed Kraut with a Kick
“I love this combination! A squirt of fresh lime before eating is like heaven on earth!!”
Why we love it: Joe’s bringing the heat and the zing with this jalapeño-packed kraut. That final squeeze of lime? It’s a flavor twist that shows how a little citrus can turn up the wow-factor, without turning up the salt. Tip: Add citrus zest to a ferment for a sparkle of flavor.
Jar #76 and counting!
👉 Go check out all the beautiful jars and upload your next ferment on the 10KJarChallenge page
https://www.makesauerkraut.com/10kjarchallenge/
🧠 From My Research Notes: Do fermented pickles actually change your gut?
A recent study—The Role of Fermented Pickles in Shaping Gut Microbiota—suggests they do.
Participants eating culturally familiar fermented cucumbers showed measurable shifts in their gut microbial communities and markers of improved gut health.
Why this matters:
- You might assume any pickle equals fermented—but only those fermented in salt brine (not vinegar-packed quick-pickles) are live and probiotic-rich.
- Even everyday fermented staples like pickles and relish can gently nudge your gut microbiome toward more diversity and resilience.
- Simple swaps—choosing brine-fermented over vinegar—can add a probiotic boost to your routine without extra effort.
From: The Role of Fermented Pickles in Shaping Gut Microbiota (pre‑print, Jan 2025)
🧪 Ferment Fact or Fiction?
You need vinegar to make pickles.
Fact or Fiction—What do you think?
❌ Fiction!
Traditional fermented pickles don’t use vinegar at all. Just salt, water, and the power of naturally occurring bacteria.
Vinegar-based pickles are quick and tangy—but they skip the fermentation step, which means they don’t develop the same depth of flavor or probiotic benefits.
Real fermented pickles? They bubble. They change. They get tangy all on their own—no vinegar required.
Takeaway: Want gut-friendly pickles? Skip the vinegar and let the microbes do their magic. 🥒✨
⚡ Other Valuable Creators I follow. Check Them Out!
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Elizabeth Borelli
Mediterranean lifestyle coach and best-selling author
Tired of “nutrition confusion“, never knowing the right way to eat for more energy, weight loss or gut health?
Join me to discover fun and easy ways to tap into the magic of the Mediterranean, the lifestyle diet strongly associated with longevity and wellness. And because we know changing eating habits means more than great recipes, I'll share tips on everything from stress reduction to habit change,
My new program is designed to help get your juices flowing with simple and delicious recipes you can easily make at home.
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Roots and Radishes - Seasonal recipes that nourish and sustain
Tera Gigot
Hi from Wisconsin! I’m Tera, the creator behind Roots and Radishes, where I share everyday seasonal recipes that make nourished & sustainable eating effortless. I believe that small choices—like cooking with fresh, local ingredients—can have a big impact on both our well-being and the planet. In my newsletter, you’ll get flavor-packed, whole-food recipes plus practical tips to reduce waste and make the most of every season’s harvest. If you love good food and want a simpler way to eat seasonally, sign up and let’s cook together! |