This naturally fermented pickle has no vinegar, in fact, the process is so simple that allow vegetables soak in a jar with nothing but seasoned brine and time will do the magic. The perfect fermented pickles taste so good; they are crunchy, sour, crisp and refreshing. Eating them uncooked aids in digestion and definitely much tastier than digestive tablets. <br /> <br />The biggest advantage for making your own pickles is that the fermentation is an on-going process and you get the active bacteria all the time when you eat your own pickles unlike the one you brought from supermarket which had been processed in certain extent for them to be shelved for a long time. <br />

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