Your favorite kinds of pickles— from deli-style full sours and half sours, to classic dills and fiery hot pickles — all get their signature snappy crunch and tart pucker not from vinegar, but from fermentation. Specifically lacto-fermentation.
- 1/2 Gallon Glass Fermenting Jar
- Glass Fermentation Weight
- Lid with Airlock
- Kosher Salt
- Black Tea Bag
