Natural Fermentation – The Pickled Cucumber

For many people I know including myself at times “maintaining health” is one of the most overlooked aspects in everyday life. We live in a fast paced world, the demands are many and the distractions are endless. We are simply too busy that good health is habitually taken for granted and undervalued. It is only when under painful or extreme adversity caused by terrible illness that the true value of good health emerges. It is during those dark days that all the wealth in the world will appear insignificant by comparison to simply alleviating relief and regaining the freedom of our physical and mental normalcy. Good health allows us to better appreciate all the things around us including the tea we drink. Good health provides us with the capacity to live a fuller life adding color and joy to our journey through life. With more research pointing to the importance of maintaining a healthy gut flora (Ref 80% of our immune system is in our gastrointestinal (GI) tract), this is where I will begin with the humble pickled cucumber.

In my books what you see before you is a superfood awaiting transformation (... think Clark Kent and Superman). The above picture show freshly prepared cucumbers  (w/ dill and red peppers) immersed in a salt brine solution awaiting natural fermentation to take place. By selecting the most natural ingredients available, you create an environment for natural bacteria and beneficial microbes to thrive. Natural fermentation does not require heating or pasteurization and is kept free from artificial preservatives in order to maximize the benefits. In this case only salt, water and fresh cucumbers make up the essential ingredients.