The Fermentation Series, Part One: What’s the Dill, Pickle?

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As a child, that oversized barrel of dull, green, rubbery floating objects swimming in a tub of liquid ambrosia was always a source of marvel and excitement. The aroma that ascended when the barrel lid was lifted was enough to send me spinning. As it was positioned next to the deli counter, the mere thought of the long walk to the back of the store to get lunch meat brought forth feelings of joy (at the thought of fishing out my own), angst (Would I be allowed to have one?) and the sheer delight that only a kosher dill pickle could bring (Well, that and the Mr. Softee truck, the Italian Ice truck, the freezer in the corner store where the bomb pops lived…you get the point-it was important!).

Fast forward some um-hmm odd years and pickles are not really a thing for me anymore. Don’t get me wrong. I do enjoy them occasionally as accompaniment to a nice sandwich or as a necessary ingredient in a bomb macaroni salad, but aside from that, I rarely think of them.

What IS a thing for me, however, is good digestion and gut health! And fermented foods and beverages have been shown to be excellent for both. So in the interest of my childhood nostalgia and in my quest to add more fermented foods to my diet, eating pickles made the old-fashioned way is a no-brainer. Continue reading