amyfitfit Posted May 13, 2017 Share Posted May 13, 2017 Hello! I'm a bit confused about the Whole30 guidelines surrounding fermentation. Most (if not all) fermentation processes require sugar in order for the bacteria to feed. I made pickles before I started and figured they were off limits because they were made with quite a bit of sugar. But, in reading the website it seems they allow and encourage pickles. The recipe for pickled radishes linked to on the Whole30 site by Chef Richards has a teaspoon sugar in it and the chef states that the little bit of sugar is used up in the fermentation. My recipe had quite a bit more at a 1/4 cup. Is that too much to have been mostly used up? Kombucha also has quite a bit of sugar, but Whole30 allows it as long as its not added in the second fermentation process. So, does this mean I can have the pickles I made or should I just forget it? Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted May 13, 2017 Moderators Share Posted May 13, 2017 You're right that the fermentation eats a lot of the sugar... i guess it depends on what kind of pickles you made... 1/4 cup of sugar is a lot... were you trying to make sweet or bread and butter pickles? If so, then there's probably more sugar in the recipe than needed for fermentation in order to make them sweet. Ultimately, there's no way of knowing if there's residual sugar left in your home made pickles, so it's up to you. There's a saying: 'when it doubt, leave it out' which is what I would suggest for this situation. Link to comment Share on other sites More sharing options...
amyfitfit Posted May 13, 2017 Author Share Posted May 13, 2017 They were made off of a "Do Chua" recipe which are the kind of pickles that go on top of a bahn mi. Usually they taste pretty sweet like a bread and butter. I'll leave them out this time. Thanks so much!! Link to comment Share on other sites More sharing options...
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