In a fermented pickle 🥒

The term pickle comes from the Dutch word pekel, meaning brine. Here we share the famous cucumber 🥒 pickle, the not so famous but tasty pumpkin pickles. Green tomato pickle. Japanese pickles are nothing like the pickles found in Western cuisine. Traditional Japanese Tsukemom, no vinegar is added, like all naturally fermented foods, the varying sourness is from the natural vinegar that gets made as part of the fermentation process. So while you can simply put sugar, salt and vinegar on vegetables and fruit, not only would that be "cheating" but it would cheat you of the full flavour and benefits to the gut and immune system, that naturally Fermented original versions offer.