Fermented Pickles

What are Fermented Pickles?

Fermented pickles are vegetables preserved through lacto-fermentation, a natural process in which bacteria convert sugars into lactic acid.

The most common fermented vegetables are shredded cabbage, used to make sauerkraut, and cucumbers. In Hungary, fermented cucumbers are known as kovászos uborka and are a popular condiment common in Hungarian cuisine.

Our selection of artisan fermented pickles is made in small batches using fresh local produce. Crafted with traditional recipes, they aim to recreate the authentic flavours of the countryside.

Are All Pickles Fermented? Understanding the Difference

Not all pickles are fermented. While the terms “pickling” and “fermenting” are often used interchangeably, they refer to fundamentally different processes.

Pickling usually involves preserving vegetables in a vinegar-based brine. This method yields quick, sharp acidity characteristic of most store-bought pickles. Although vinegar provides instant preservation and a zesty tang, these pickles tend to have a less nuanced flavour profile.

On the other hand, fermentation involves covering prepared vegetables in saltwater brine for several days or even weeks. This slower, natural process creates a more complex, slightly sour flavour.

How to Use Fermented Pickles

Fermented pickles are incredibly versatile:

• Enjoy them as a quick snack straight from the jar.
• Use them to add crunch and a vibrant, zesty tang to burgers, sandwiches, and wraps, or serve them as a side dish with rich stews.
• Dice fermented pickles for salads or add them to charcuterie and cheese boards for a gourmet twist.
• The tasty brine can serve as a base for salad dressings, be added to marinades, or even be consumed straight from the jar.
• Fermented pickles add a bold flavour to your meals with no added sugar.