IG: Lactofermenting some of my freshly picked organic mini dill cucumbers and cucamelons today ??! This is the traditional process of pickling that utilizes raw vegetables and the natural presence of healthy probiotic lactobacillus bacteria (hence “lacto fermentation”). There is NO VINEGAR whatsoever here, as with 99% of pickles you will find on store shelves, which are quick-pickled in a boiling vinegar/salt brine and do not contain healthy probiotics. This traditional lactofermentation process takes much longer to produce pickles than quick-pickling with vinegar (about 2 weeks minimum) but maintains the raw nutrients of the vegetable, contains those probiotics I spoke of, are free of preservatives and are equally, if not more, delicious. It’s just a matter of patience, which we all need more of these days anyway! Lactofermentation is simple, requiring only a brine of chlorine-free filtered water + salt (I used Himalayan) and spices of your choice; I have added bay leaves, fresh garlic, fresh dill, peppercorns and mustard seeds. Now Weinstein leave them and wait ??‍?