PICKLING: the lowdown
Before you try Gill’s recipe on p36, here’s some more info on lacto-fermentation, the process that cold-ferments the pickle. The term refers to a specific type of bacteria (lactobacillus), often found on low-growing plants as well as in dairy and meat products. Unlike potentially harmful bacteria, lactobacillus helps to preserve, rather than spoil, food and can thrive in salty environments without oxygen.