The Pickled Dad

The Pickled Dad preserving the harvest preserving my health by eating locally fermented organic produce

Never made sauerbraten before. Three turnips and the appropriate amount of salt…here we go…thanks Lance
02/28/2026

Never made sauerbraten before. Three turnips and the appropriate amount of salt…here we go…thanks Lance

Im conflicted! Got these great looking sprouts (yes they’re still ‘on the vine’ here in February)Anyway, my sis is after...
02/23/2026

Im conflicted!

Got these great looking sprouts (yes they’re still ‘on the vine’ here in February)

Anyway, my sis is after me to make frogballs, but a friend wants us to make brusselled white button mushroom soup.

I can’t decide!?

So anyway an overnight salt brine is saulgoodman …I’ll decide tomorrow

Ive got 99 ferments and sauerkraut ain’t one. Seriously i could sample a tablespoon of each one for the next 90 days to ...
02/22/2026

Ive got 99 ferments and sauerkraut ain’t one. Seriously i could sample a tablespoon of each one for the next 90 days to decide which ones i like the best

BUT i didnt write down all the ingredients, ferment responsibly, label everything

I really dont like frozen leftovers ... cooking for one most always has some. Ive tried all kinds of containers, markers...
02/19/2026

I really dont like frozen leftovers ... cooking for one most always has some. Ive tried all kinds of containers, markers, and rotations for the leftovers, but they usually dont taste good ... and they always get lost and thrown out.

However I do like freshly made soups, with an extra portion or two to put in the fridge. reheat a couple of times :) better than a crockpot.

So with this whole meal prep thing, I'd like your ideas for your favorite small batch soups, stews, chilis, or just beans that I could make, eat some, and have another portion or two in the fridge

And with of course, a dollup or two of one my krauts!

Like, hell idk, seven of them or so, for a weekly meal prep plan

Heat and re-eat :)

02/14/2026

Listen to the video cause I’m an educator, food microbiologist, authority on methods of fermentation, author, and getting pickled! … and 🙏 influencer

Today I went just a little bit against the grain. No IG or FB publicized recipe. I looked at what I had and made a decis...
02/13/2026

Today I went just a little bit against the grain. No IG or FB publicized recipe. I looked at what I had and made a decision of what to make and what I had a hankerin for ... a nice wholesome soup. A 13 bean soup with bacon and chopped carrots, celery, & onion ... just kinda wingin it.

I knew how to saute then bacon, then the veggies (and yes I soaked the beans!)

there was measuring, slicing, and dicing! Didn't take long to put it all together and it was good. But it needed garlic, lots of garlic!

But I absolutely, unequivocally, without a doubt, hate peeling garlic so I cheated just a bit and used my unpeeled brined garlic (bout a month in and it slips so easy outta the skins lmk if you wanna learn how to make it?

So I'm gonna come right out and say it. I'M A COLLABORATOR!I grew up fermenting things. Most of the time I just let thin...
02/08/2026

So I'm gonna come right out and say it. I'M A COLLABORATOR!
I grew up fermenting things. Most of the time I just let things sit around and rot, but my dad tried to teach me how to control it.

I had the desire and perceived outcome, but I didn't know what I was doing, pretty much cause I wouldn't listen.

First my dad (who grew up doing all of this because his family needed this for survival ) ... but I knew better
Then asking my friends (cause I wanted their input, based on their parents and grandparents stories) ... but I still wanted to do it my way
Then searching the internet (with all these complex newbie questions) cause I really didn't wanna learn these simple age old techniques cause I knew better

I tried many times, based on who I collaborated with and what I thought would be better. Succeeded quite a few, but failed many too. You know if I do it my way, this might happen. But if I did it that way, that would happen.

BUT its really simple! Kraut, wine, mead, sourdough, brines are all about controlled rot... it happens with or without us. Lets control it for our benefit. This is some good s**t (rot) just control it , its easy ...wish I woulda listened earlier!

But now there's AI

ittybitty footnote :
TPD collaborating with AI found stuff too!

Found these 99 cent ‘little smokies’ at the store today. Had a full container of leftover TPD’s ‘simply kraut’ … dinner...
02/06/2026

Found these 99 cent ‘little smokies’ at the store today. Had a full container of leftover TPD’s ‘simply kraut’ … dinners gonna be epic with leftovers 😎

So today it’s oat milk yogurt. Easy, but there was bit of prep.First of all, I had to find organic rolled oatsSecond, I ...
02/05/2026

So today it’s oat milk yogurt. Easy, but there was bit of prep.

First of all, I had to find organic rolled oats
Second, I had to soak them in some water
Third I had to nutribullet them
Fourth I had to inoculate them
Fifth I had to wait
… my gosh … what a nightmare !!!
but tomorrow heaven
balancing systems in my body, with yet another, really good for me homemade probiotic !!!

A friend told me about last nights potato soup, how good it was and what coulda been added … Im thinking corn and pepper...
02/04/2026

A friend told me about last nights potato soup, how good it was and what coulda been added … Im thinking corn and pepper.

So … fermented cabbage cores, sliced potatoes, and packaged kielbasa
02/04/2026

So … fermented cabbage cores, sliced potatoes, and packaged kielbasa

So I made this soup today. Freezer, fridge, and what ever looked good. Then I realized it was pretty much veggie medium ...
02/01/2026

So I made this soup today. Freezer, fridge, and what ever looked good. Then I realized it was pretty much veggie medium carb, with no protein ... so I added a couple of cups. The problem sometimes is that its filling and healthy, but not fulfilling

Then I found some cabbage cores I had been fermenting, since I made sauerkraut sometime last fall, sitting out on the counter. Clean with an extremely low ph!

Some of you will say I killed all the probiotics by cooking them, well all I gotta say is you're right, but the taste, the texture lets just say "je ne sais quoi" ... still healthy and tastes amazing

Check out para and post biotics

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The Science of Sauerkraut...its all a crock :)

Healthy ways of preserving the harvest including ‘ferments of my imagination’, sprouting and krauting starter kits, fermentation unweights and sprouting screens, and ...