Gut health is a hot topic in healthy eating. It seems like everything is chopped up to leaky guts. I honestly don’t know how much I quite understanding the whole leaky gut thing BUT I do know tasty. When I decided to set-out to make my own pickles I started to explore recipes and the thought of adding sugar and white vinegar to healthy lifestyle just made me think of an MS inflammation and flair-ups. So lacto-fermenting seemed like an obvious choice. Other than making my own kimchi this was the first time I have experimented lacto-fermenting pickles and it’s a great start to your fermenting adventures to better support your MS.


  • 10 small pickling cucumbers
  • 5 tablespoons of Kosher salt
  • bottled of filtered water
  • 2 garlic cloves
  • 4 small grape leaves (these will keep your pickles crisp)
  • 3 tablespoons of pickling spice mix
  • 2 canning jars



  1. Place your canning jars and lids in a large pot, add water and bring to a boil.
  2. While your jars and lids being sterilized, wash your cucumbers, grape leaves, remove the paper from your garlic & gather your supplies
  3. Once your jars have been sterilized, carefully remove from the water. Be extra careful to not touch the inside of the jars or lids
  4. Once cooled – place your spices and your grape leaves on the bottom of the jar. I went to a local health food store and bough their mix. It had a bit too much caraway for my taste  but still did the trick and MUCH cheaper then buying each spice individually.
  5. Add your salt, your garlic, and pack in your cucumbers. You want to make sure they are all tight (they will shrink)
  6. Add your water until all of cucumbers are submerged BUT be careful that they don’t float up and hit the lid when screwed on. This will potentially cause mold and not the good kind. If needed add a grape leaf to the top and weight it down with a sterilized rock
  7. Leave out on the counter, away from direct light in a cool/warm space. Remember lacto-fermenting loves a perfect 70-75 degrees. Remember to”burp” your jar daily to prevent a gas build-up. This is a good chance to keep an eye out for mold.
  8. Your pickle water may turn cloudy – this is okay.
  9. Depending on weather, your pickles may began to float at around day 5 – this is fine and great sign. From here you can continue to ferment your pickles to your desired taste. A great excuse to taste your creation!
  10.  If you’re satisfied place in the fridge to slow the fermentation process.IMG_9068