Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 22, 2011 11:36 PM

are lacto fermented vegetables like "salt pickles"?

My good friend is suffering from terrible morning sickness and she says that pickles calm her stomach. However, she finds vinegar pickles to be too acidic for her taste. Her family in Romania makes pickles using salt instead of vinegar. I was thinking of trying to make some pickles for her as a gift, but I am not sure how to proceed. Do you think salt pickles might be the same as lacto fermented vegetables? Do these vegetables have a slightly sour taste like a pickle?

  1. Click to Upload a photo (10 MB limit)
  1. Lacto-fermented vegetables contain no vinegar or sugar I buy organic sauerkraut, sour dill pickles and kimchi from Thirty Acre Farm in Maine, they use only Celtic sea salt and organic spces. Here's what they have to say about the product:

    The pickles have a mild sour flavor. You can probably find recipes on-line if you don't already have one.

    1. While you're figuring out the pickles, call your girlfriend and tell her that lemon water in the morning helps a lot with morning sickness, according to a friend of mine. I couldn't believe it, but then saw something about it on the tube.

      1. I am the hugest pickle freak. My favourite is also the natural fermented, no vinegar no sugar style of pickle. I have used the recipe at the following link and it works out really well:
        Also, Alton Brown did a 'Good Eats' episode where he shared his recipe and process for making fermented pickles. I think you can find the episode online - it may help you a lot.
        One note if you try: do not use chlorinated water. It inhibits the growth of all the lovely fermentation beasties that do their magic changing a cucumber to a pickle. Use filtered water or spring water or similar.

        1. I don't think these are fermented. I just use a sugar/salt combo. It's not sour.

          1. Here is a great lacto-fermented pickle recipe from the Wild Fermentation guru Sandor Katz:


            This site has much info on the subject!