The Basics of Lacto-Fermentation
The science and art of fermenting food in saltwater brines. Spoiler: it has nothing to do with milk.
The People Behind the Pickles
Local artisan food-makers Shai and Charlotte at Olive My Pickle have a product steeped in tradition. They use old-world fermentation techniques passed down from Shai's grandmother to bring their fermented offerings, like kimchi and pickles, to life at local stores and farmers' markets throughout our region. Love pickle juice? Don't hesitate to drink this brine! It's probiotic-rich and your belly will thank you for it.
MORE ON FERMENTED FOODS
The Basics of Lacto-Fermentation
The science and art of fermenting food in saltwater brines. Spoiler: it has nothing to do with milk.
The Appeal of Fermented Foods
What draws us to fermented and probiotic-rich foods? Part science, part culture and a little bit of intuition thrown in...
Communities Near You
Related Stories & Recipes
The Appeal of Fermented Foods
What draws us to fermented and probiotic-rich foods? Part science, part culture and a little bit of intuition thrown in for good health.
Generations of Food
Long before Olive My Pickle began making pickles for a living, fermenting foods was part of her husband’s history. Now, it's become part of hers too.