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Since cucumbers are not starchy, the microbes mingling with this porous veggie will primarily create acid, giving pickles that signature sour bite. This is known as lacto-fermentation .

The cucumbers need to soak for 30 minutes in ice water. The pickles need at least 3 days' fermentation time, or more as needed (see below). The fermented pickles can be refrigerated for up to 1 month.

“With chocolate, many people don’t even realize that it’s a fermented food,” said Ramon Perez, owner of the highly regarded Puur Chocolat based in Sacramento.

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than ...

The vegetables are coming on strong, the markets are overflowing and farm stands glow with the colors of summer produce. It’s time to pickle. A fermented pickle is the Other Pickle: not vinegar ...

This article originally appeared on FoodPrint.. When I was growing up in the 80s and 90s, the word "fermented" prompted scrunched noses, sickly frowns and gagging.