As the Pacific Northwest gardening season winds down, our focus shifts from the garden beds to the kitchen counter. The harvest is in, and now the quiet, magical work of preservation begins. One of our favorite methods is lacto-fermentation, and there's no better visual for this living process than a jar of pickles, happily bubbling away.

Many people who are new to fermenting get nervous when they see this activity. Is it safe? Is it supposed to do that? The answer is a resounding YES! Those bubbles are the sign of a healthy, successful ferment.

An animated GIF showing a large glass jar of homemade pickles actively bubbling during the lacto-fermentation process.

Why Are My Fermented Pickles Bubbling?

 

The bubbling you see is actually the release of carbon dioxide. It's a byproduct created by the hardworking bacteria (specifically, Lactobacillus) as they consume the natural sugars in the cucumbers and vegetables.

Think of it this way:

  1. You create a saltwater brine, which protects the cucumbers from harmful bacteria.
  2. The beneficial Lactobacillus bacteria, which are naturally present on the vegetables, thrive in this salty environment.
  3. As they eat the sugars, they produce lactic acid (which gives fermented pickles their tangy flavor and preserves them) and carbon dioxide (which creates the bubbles).

So, when you see those bubbles, give yourself a pat on the back. It means your ferment is alive and well, creating a delicious, probiotic-rich food right on your countertop.

 

Our Simple Fermented Pickle Recipe

 

Want to see this magic in your own kitchen? Here is our basic, go-to recipe for crunchy, tangy fermented pickles.

 

Ingredients

 

  • Pickling cucumbers, enough to fill a half-gallon jar
  • 6-8 cloves of garlic, peeled
  • A large handful of fresh dill
  • 1 tablespoon peppercorns
  • Optional: 1-2 bay leaves, a few hot peppers for spice
  • 4 tablespoons non-iodized salt (sea salt or canning salt)
  • 2 quarts of non-chlorinated water

 

Instructions

 

  1. Make the Brine: Dissolve the 4 tablespoons of salt in the 2 quarts of water.
  2. Pack the Jar: Place the garlic, dill, and other spices in the bottom of a clean half-gallon jar. Tightly pack your cucumbers into the jar.
  3. Cover with Brine: Pour the salt brine over the cucumbers until they are completely submerged.
  4. Weigh it Down: Use a fermentation weight or a small jar to keep the cucumbers below the brine.
  5. Ferment: Cover the jar with a loose lid or an airlock and let it ferment at room temperature for 5-10 days. You'll see bubbling start within a couple of days.
  6. Store: Once the pickles reach a tanginess you like, move them to the refrigerator to store.