There are a handful of fermented items that can make their way into your grocery cart, like kombucha, kimchi, sauerkraut, and ...

Unlike dill pickles, which are often fermented in a vinegar brine ... salt, and water, with kosher salt being the preferred choice due to its clean, non-iodized taste. The vinegar is boiled ...

That process of creating acid – lacto-fermentation — is why foods fermented with just salt still taste sour. Traditional kosher dill pickles, for example, get their distinctive flavor this way.

Major brands are making dill ... Because pickles pack way more of a punch than bread, the balance of flavors in a pickle-wich will be different. A full-sour pickle, which is fermented in a salt ...