Lacto-fermented Green Olives

Probiotic-rich olives using natural fermentation with unpasteurized kraut or pickle juice as a starter. Complex, tangy flavors develop over the fermentation period.

Prep: 20 min · Cook: 0 min · 12 servings · Medium

Ingredients

• 2 lbs green olives
• 8g kosher salt per quart water (initial brine)
• 1/8 cup unpasteurized sauerkraut or pickle juice
• 40g kosher salt per quart water (finish brine)
• 1/4 cup white wine vinegar

Instructions

1. Slash green olives on both sides with a knife
2. Prepare initial brine: 8g salt per quart water plus 1/8 cup unpasteurized kraut or pickle juice
3. Place olives in container and cover with initial brine
4. Change brine weekly for 4 weeks (using same salt ratio)
5. After 4 weeks, drain olives
6. Prepare finish brine: 40g salt per quart water plus 1/4 cup white wine vinegar
7. Transfer olives to clean jar and cover with finish brine
8. Refrigerate and enjoy

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