Get to Know the “Pro-Bios” Pickles!

Our major immune system and second “brain”!
Do you know where the majority of your immune system lies? Think about it, the answer could surprise you!

Amazingly, 70% of our immune system is concentrated in our intestines! Yes, in our intestines, isn’t it surprising? Our intestines is where the digestion of the foods we ingest ends and where we find our second “brain”, that is to say part of our nervous system.

Our intestines are responsible for the holistic health of our body from digestion, to weight maintenance, hormones, energy and humor, among other functions. This is the reason why it’s very important to take care of our gut microbiome where most of the bacteria of our body resides.

And you will ask: “What’s the best way to take care of our intestines?”. The answer is very simple: “With probiotics!”.

Probiotics and Gut Flora, what are they?
The term “Probiotic” comes from Greek “Pro-bios” which means “For life”, in other words, “in favour of life”. According to FAO & WHO’s definition (Food and Agriculture Organization of the United Nations), Probiotics are Live microorganisms which when consumed in adequate amounts as part of food confer a health benefit on the host, especially on gut microbiome.

Taking into account that our gut is inhabited by “good” and “bad” bacteria, it’s good practice to include fermented food rich in probiotics weekly, as they will provide good bacteria and will help restore your gut flora.

Restore gut flora in a delicious way!
Combining business with pleasure, and with Nature’s help, eat yummy foods rich in probiotics! Some examples are kefir (natural!), olives (natural!), yeast (sourdough bread), miso and, finally, fermented vegetables like pickles which I am fan of recently!

In this article, you will find the recipe to make pickles easily and quickly. We love them here at home 😉



  • Ingredients:
    • 9 Small Cucumbers
    • 1 ½ White or Purple Onion
    • 6 Cloves of Garlic
    • Carrots q.b.
    • 1 Red Pepper q.b.
    • 3 Tsp of Cumin
    • 6 Bay leaves
    • Himalayan Salt or Sea salt (preferably local) q.b.
    • Optional: 1 Tsp of Ume Su (Umeboshi vinegar) q.b.
    • Mineral Water or Filtered Water
    • 3 Glass Quart Jars


  • Preparation:

1. Soak cucumbers in a bowl of mineral or filtered water for one hour to enliven them. Note: Use mineral or filtered water to avoid garlic turning to blue colour;

2. Place 2 bay leaves, 2 cloves of garlic, 1 teaspoon of cumin, half sliced onion, sliced carrots and diced red pepper in the bottom of a quart jar;

3. Add the cucumbers into the jar, packing them in tightly;

4. Dissolve 1 teaspoon of Himalayan salt or Sea salt in mineral or filtered water (not the same water you use to soak cucumbers, it must be new fresh water) and pour it over the cucumbers until completely covered. Note: If you use Ume Su, combine half teaspoon of it with half teaspoon of sea salt or Himalayan salt;

5. Close the jar leaving 1-inch of space between the top of the water and the top of the jar and cover with a kitchen towel or cheesecloth (if using cheesecloth, secure with rubber band),

6. Leave the jars in a cool place during at least 2 weeks. Check the colour of cucumbers until their green gets lighter and water gets cloudy and slightly bubbly. When pickles reach desired taste, cover and refrigerate.



Suggestion: I prefer the version with Ume Su, vinegar made from Umeboshi plums, to replace the commom vinegar which is more acid.

Ah… pickles! One of my recent favourite recipes 😛 And you know what? After having written this article, I’m craving pickles!

Try this recipe which is not only yummy, but also helps to heal your gut!

I hope that it will be as successful as it is here at home. I’ll be waiting for your feedback!

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