To the inexperienced, lacto fermentation habitually at best baffling and at worst terrifying. Before I got elbow-deep into the world of sauerkraut, kirnchi and other provoked foods. I had imprecise notions of lacto fermentation including bacteria, milk and jar of mysterious insides sparkling away in dark cupboards. These lacto fermented variegated pickles are crispy, tangy and definitely not threatening to make or eat. In fact they are easiest pickle recipes and unadulterated to serve together with sandwiches, ploughman’s lunch and salad.
Click here for the recipe: http://wearandcheer.com/lacto-fermented-mixed-pickles/
