Pickled Almonds

This recipe for Fermented Brine-Soaked Nuts provides a simple and effective method to enhance the digestibility and flavor of nuts. Soaking nuts in salt water helps break down enzyme inhibitors and phytic acid, improving their digestibility and allowing our bodies to better absorb their nutrients. By utilizing ferment-enhanced salt water, or brine, for soaking, we not only promote better digestion but also achieve a sublime addictive flavor that combines crispiness with a hint of salt. Whether you choose to soak almonds, walnuts, cashews, pecans, pumpkin seeds, or any other nuts or seeds, this process remains the same. The result is a delicious and nutritious snack that will keep you coming back for more.

Yield: 4 cups

INGREDIENTS:

• 4 cups almonds or other nuts
• Enough fermented brine to cover the nuts

INSTRUCTIONS:

1. Place the nuts in a bowl and cover them with fermented brine. Allow the nuts to soak in the brine for 12 hours.
2. After soaking, spread the nuts out on a dehydrator tray in a single layer.
3. Set the dehydrator temperature to 103°F (39°C) or lower and dehydrate the nuts for a total of 12 to 14 hours.
4. Check the nuts after 10 to 12 hours. Dry nuts will have a lightly crispy texture, while under-dried nuts will feel soft and pithy. If the nuts are not dry, continue dehydrating for another couple of hours to ensure they are fully dry. Proper drying is crucial to prevent mold when storing the nuts, assuming they aren’t devoured as quickly as they are around here.
5. Once fully dried, store the nuts in an airtight container. They will remain fresh and flavorful for several weeks.

Enjoy these Fermented Brine-Soaked Nuts as a nutritious snack or incorporate them into your favorite recipes. Their enhanced digestibility and addictive flavor make them a versatile addition to your pantry. Experiment with different brines to create a variety of flavor profiles, such as curried brine on cashews or Curtido brine on pumpkin seeds. Let your imagination guide you as you savor the delightful and healthful results of this recipe.

TIPS:

• Choose high-quality nuts: Opt for fresh and high-quality nuts to ensure the best flavor and texture in your final product.
• Use ferment-enhanced brine: The brine used for soaking should be from fermented vegetables or other fermented products. This adds depth of flavor and beneficial probiotics to the nuts.
• Ensure proper coverage: Make sure the nuts are fully submerged in the brine during the soaking process. This ensures that they absorb the brine evenly and achieve a consistent flavor.
• Monitor soaking time: Stick to the recommended soaking time of 12 hours. Over-soaking may result in a soft and mushy texture, while under-soaking may leave the nuts too dry and lacking flavor.
• Use a dehydrator: Dehydrate the soaked nuts in a dehydrator to ensure even drying and to preserve their raw qualities. Set the temperature to 103°F or lower to maintain the nuts’ nutritional value.
• Proper storage: Store the fermented brine-soaked nuts in an airtight container to maintain their freshness. Keep them in a cool, dry place away from sunlight. They should stay fresh for several weeks if stored properly.