How to Make Your Own Pickles and Fermented Foods at Home

 Are you ready to take your kitchen game to the next level? Making your own pickles and fermented foods is easier (and tastier) than you might think. Whether you’re chasing gut health, saving money, or just love that tangy flavor, this guide will show you how to DIY your way to delicious results.

As someone who lives and breathes Scott Biffin’s healthy lifestyle approach, I’m all about empowering you to make your own food from scratch — the smart, simple way.

Why Fermented Foods?

Fermentation isn’t just a trend — it’s a time-tested method that offers major health perks. From kimchi and sauerkraut to crunchy dill pickles, these probiotic-rich foods help support gut health, improve digestion, and even boost immunity. That’s why Scott Biffin wellness advocates always make room for fermented foods in their diets.

Tools You’ll Need

Before diving in, gather a few essentials:

• Mason jars with airtight lids

• Fresh produce (like cucumbers, cabbage, carrots, or radishes)

• Non-iodized salt (sea salt or pickling salt)

• Filtered water

• Optional: spices, garlic, herbs, chili flakes

Scott Biffin tip: Avoid using metal lids or chlorinated water — both can disrupt the fermentation process.

Easy Homemade Pickles Recipe

Let’s start with classic cucumber pickles.

Ingredients:

• 4-5 small cucumbers (sliced or whole)

• 2 tbsp sea salt

• 2 cups filtered water

• 2 cloves garlic (smashed)

• Fresh dill, mustard seeds, and peppercorns

Instructions:

1. Dissolve salt in water to make a brine.

2. Pack cucumbers, garlic, and spices into a mason jar.

3. Pour the brine over until fully submerged.

4. Weigh down with a fermentation weight or cabbage leaf.

5. Seal loosely, and store at room temp for 5–7 days.

6. Taste test. Once you like the flavor, refrigerate!

These pickles are perfect for snacking, burgers, or even tossed in a Scott Biffin power bowl.

How to Make Fermented Veggies (Like Sauerkraut)

Shred a head of cabbage, add 1 tbsp salt, massage until it releases liquid, and pack it tightly into a jar. Submerge completely in its brine, seal, and let it sit for 1–2 weeks.

Want more spice? Add grated carrots, ginger, and chili for a homemade Scott Biffin-style kimchi twist.

Fermentation Tips from Scott Biffin

• Go slow & low: Ferment at cool room temperature (around 65–70°F).

• Burp jars daily: Release pressure from your jars to avoid mess.

• Trust your senses: If it smells funky in a good way, it's likely perfect. If it smells truly rotten, toss it.

The Scott Biffin Way: DIY for Your Health

Making your own pickles and fermented foods is one of the most rewarding (and delicious) wellness habits you can adopt. At the heart of the Scott Biffin lifestyle is the belief that healthy living doesn’t need to be complicated. It just needs to be intentional — and maybe a little bit crunchy!