Old-Fashioned Pickles in a Newfangled Device

A jar of handmade, countertop pickles; who would think there was such a mighty food right under our noses? And yet you will find no better source of core nutrition than this humble, old-fashioned food. The American diet is sadly lacking adequate amounts of fresh, culture active foods, such as fresh homemade pickles. Over the past few generations their core nutritional benefits have mostly vanished—and in their place a whole lot of medicinal digestive aids are being swallowed. How do you spell relief? Let me expand....

How do You Spell R-E-L-I-E-F?

Good news! When you reintroduce fresh pickles to our diet on a regular basis, the body takes to them, improving digestion with every bite. Later in this article you will learn the secret to this renascence of culture.

What gives? Mention the word “pickle” in conversation: it makes us laugh.

Who's the pickle-in-the-middle? I'm really in a pickle now! Boy, did I get pickled last night!

What’s the source of all this merriment? Once you learn the secrets of these heavenly borne foods you, too, will laugh with joy. Pickles tickle the soul!

Actually, these type of pickles are a fermented food where the micro-culture that does the fermenting is not destroyed by pasteurization, unlike the kind you find on store shelves. They stay active in the finished pickles.
They can also be called:

Cultured pickles Raw-cultured vegetables Live-cultured vegetables Probiotic vegetables

These pickles are found in the refrigerated section of the store. When you build a recipe of pickles using the unique Perfect Pickler^TM these cultures magically appear.
1. Cut up fresh vegetables
2. Add a saltwater brine
3. Perfect Pickler™ begins spontaneously
4. Four days later, classic pickles!

There is no need to add a culture starter like when making yogurt. The culture already lives in a state of mutualism on the vegetables. Like
the movie Field of Dreams—build a baseball diamond and the players will come—just add vegetables, salt and water to the Perfect Pickler™ and the pickles will come; they always do. Here’s how.

Make Pickles - You are Known for the Culture You Keep?

Beneficial bacteria through the action of a low-salt fermentation transform vegetables into a distinctly different class of food. Pickles are no longer raw, although they contain more nutritive essence than in their raw food state. Pickles are not cooked, yet they’ve become tender and more digestible, like cooked food. The warmest these type pickles ever get is by the heat of the sun in garden and field. Pickles are then transformed into a third state of food; not raw, not cooked—we call them culture active pickles. These beneficial cultures, billions and billions in fresh pickles, bathe the human digestive tract, which contains trillions and trillions of the very same culture. As our elders came to know, but rarely expressed, “you are known for the culture you keep.” Moreover, the longest lived elders learned to add pickled foods to their meal. This wisdom has now been scientifically validated, pickles help to break down hard to digest foods. Within the chew of a pickle are billions of safe bacteria and their armies of digestive enzymes. They attack the food as soon as it reaches the mouth. By the time you have swallowed, these aids have been mixed into the proteins, starches, and fats to ensure complement digestion. If you look at the great and lasting cuisines of the world you will see this wisdom of combining pickled foods with the staples of their meal. BUT....if you look at the modern diet, these traditional pickled foods have been stripped of their culture and enzymes. We have lost our culture and we are impacting our culture.

The Perfect Pickler™ Creates Spontaneous Nutrients

LOAD AND LOCK THE PERFECT PICKLER TM, then Nature's kingdoms begin a primordial dance and perpetual transfer, rendering common vegetablesinto superior nutrition. Introducing Überpickles ....

Vitamins: MICROFLORA CREATE VITAMINS & transform vegetable based vitamins into highly bioactive forms. Minerals: MACRO & MICRO MINERALS from unrefined sea salt and plants are released and rendered into highly absorbable matrices. Enzymes: HIGH CONCENTRATIONS are formed through fermentation and combine with vegetable enzymes to both predigest the pickled food, and help with hard-to-digest foods. Enzymes power our digestions. Microcultures: PRODUCES THE COMPLEXES above, and multiplies into billions of microflora to replanish our own resident cultures. They also limit pathogenic bacteria as our first line of immune defense.

IF YOU WERE TO GO to a health-food store and purchase each of these listed ingredients off the shelf, you would be paying dearly for the very good ones. There is much cost in extracting each supplement then keeping them bioactive, and fresh. To pay premium prices for a premium supplement is sometimes our only choice. But now you can make your own for pennies a serving. When you make your own pickles, you are creating the very best quality on the planet. And the cost is minimal. If you gather fresh vegetables, good quality sea salt, and spring water, you will be making the Rolls-Royce of supplements at the cost of a roller-skate! Using unrefined sea salt dissolved in spring water allows microflora to flourish. They produce enzymes to break down plant nutrients into a variety of food complexes. These long-chained strands of life-force unlock vitamins & minerals through enzymatic frenzy. Pickles are packed with concentrated vitamins, minerals, and enzymes more dynamic than any formulae on store shelves.

Modern Hobby Pickling Makes a Countertop Cultural Revolution

In a parallel universe right under our noses lies the workings of earliest life. The ancient technique of pickling is now brought to the realm of modern hobby- pickling. Microflora, one of the oldest life forms on Earth, have traveled beautifully and continue to culture today’s vegetables into a core renewal food. These mighty microbes go about their work just as they have always done. They are the alpha food, the “mother seed”, and repair or strengthen that which has been weakened by our past nutritional imbalances. When you ail, go back to the beginning. Bathe your digestion daily in culture active foods like fresh pickles, where your own microbial garden within will absorb and reset your path towards evolving health. With the Perfect Pickler^TM you can now become active in your own kitchen. Just like yogurt makers, juicer extractors, you can add pickle making to your countertop.

Where Have All the Microbes Gone?

In the past two to three generations most of our culture active foods have disappeared. With pasteurization out goes the live-culture, and away with the enzymes. In that same time frame a great deal of dietary imbalance has impacted America’s health. We can now unlock the secret of those world cultures that have traditionally long, active lives.

Long-lived, hardy people have always used culture active foods to balance their staple diet

• Asian societies add fermented soy sauce, and fish sauces to their cooked rice dishes. The Japanese are the longest lived people in the world. They serve pickles at every meal.
• Mediterranean peoples grate culture active cheeses over their pasta and rice dishes. Pickled peppers, and antipasto pickles are a separate, beginning course of the meal.
• Northern European’s add sauerkraut and dill pickles to their cooked meats and potato dishes to bring them back to life.
• Scandinavians slather culture active relishes on their fish and meats to render them more digestible.
• Central Americans top their dishes with culture active sour creams.
• Middle Easterners add yogurts and pickles to their cooked foods to render them more digestible.
• In fact, if you were to study world cuisines, each and every society has unlocked the power of cultured foods and their fellow enzymes.

At Home with Mother Nature and Her Wonders

LOOK AT YOUR OWN DAILY MEALS, do you employ the power of spontaneous cultured pickles? It is so easy to ramp up and correct the imbalance. But now with the introduction of home pickling with the Perfect Pickler^TM, you can create your own superior culture active foods as easily as cutting vegetables and measuring water and unrefined sea salt. Once brewing begins, the pickles are finished in just four days. What is different from our ancestral pickling, we don’t need to put up or preserve bushels of vegetables! Now you can brew a two quart or one quart batch of your favorite pickles, dills, sauerkraut, or mixed vegetable giardinera. Join the new generation of long lived people, start your pickles, start your Perfect Pickler^TM!. That will make pickles-in-the-middle of your refrigerator!
© 2005, Perfect Pickler, Inc.

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