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I am trying to make probiotic foods at home. And pickles were the best way i read to get good gut bacteria grown at home. So just soaked cucumber, carrot, radish in 2% brine solution. After 5 days the result was amazing. It had this sour taste and still crunchy carrot and raddish. But cucumber got mushy. May be i am doing something wrong. And is there any other ways such as kimchi and sauercraut people have tried here?
Pickling veggies like cucumber, carrot, and radish in a 2% brine is a good start for probiotics, but getting the texture right can be tricky. Kimchi and sauerkraut are also popular and delicious options to try for homemade fermentation.
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