I can't believe nobody is talking about this extremely important day! It's National Pickle Day!

Remember, lacto-fermented pickled things are probiotic! While vinegar-pickled things are not. Both are tasty though. This article has a recipe for the former and explains the differences.

#pickles #NationalPickleDay

https://fermenterskitchen.com/fermented-pickles-recipe/

They mentioned tannins such as dill to increase the crispness. Sometimes these still tend to go soggy and mushy pickles aren't going to install a lot of confidence in your budding fermenting abilities. After learning this the hard way, the best way I know to keep them crisp indefinitely is to add a bit of calcium chloride in the brine. You can find this online or at a local home-brewing shop if these exist in your country.

Cheers.

@mikedev Also mentioned: the importance of choosing small cucumbers of the right variety. Store-bought slicing cucumbers often come with a wax coating too, so that helps.

Personally I like making kimchi the best.

Wouldn't use store bought. Just planted this year's cucumber crop a few days ago, and should be making some more in a few weeks.

Love kimchi. Haven't yet had much luck growing cabbage though. We have a serious slug/snail problem and they even find their way into copper-lined planting beds.