Making pickles with Nordwise® starter and spice mixture
Nordwise®'s unique fermentation culture provides the necessary bacterial strains for fermentation, which help the cucumbers to ferment properly. Nordwise® sourdough starter for pickling cucumbers with a mixture of spices ensures a stable and correct pickling process, lowering the acidity of the product from the first day until the end of the pickling process.
Ingredients: dried dill, coriander, black pepper, horseradish root, bay leaves, allspice, dried garlic, dried carrot, lactic acid bacteria Lactobacillus plantarum TAK59.
Preparation of 2 kg pickles:
You will need:
- Cucumbers
- Water
- Salt
- Sugar
- Can (3 liter)
- Nordwise® sourdough for pickling cucumbers
1. Wash the cucumbers.
2. To achieve an even result, alternately place the cucumbers in the jar with the sourdough-seasoning mixture.
3. Prepare the brine according to the size of the jar: Heat 1 L of water to boiling, add 2 tablespoons of salt and 1 tablespoon of sugar. Cool the liquid to 40°C.
4. Pour the cooled brine over the cucumbers so that the cucumbers are completely covered. Close the jar immediately.
5. Place the jars in a room suitable for acidification, where the temperature is around 20°C.
Depending on whether you want less acidified or more acidified cucumbers, acidification lasts 2-3 days.
Storage of sourdough: Store at a temperature of +2...6 °C.