Small space gardening, cooking, and crafts

lactic acid fermentation


NY Deli Style Lacto-Fermented Dill Pickles

Query most people and they will say that pickles come from jars filled with vinegar and spices. Growing up in the northeast, however, my first pickle was of a whole different sort. Salty and sour, but not tart, they would be served from the depths of a cloudy brine, either in barrels or countertop glass jars. As time went on, it became harder and harder to find sources of these fermented to perfection pickles. After moving… View More