Confession: I have been buying fermented pickles for well over a year (maybe two) and swapping for them whenever possible. Once the household got a hold of fermented pickles, there was no turning back. Vinegar-brined pickles have not cut it since. I hadn’t gotten up the nerve to make my own yet. The process is simple enough (veggies sitting on the counter in salt brine and spices), but fermenting veggies is by definition allowing micro-organisms to grow. Ew. I get it, but a mental hurdle for my germ-fighting soul.
Today was the day, though: