Description
First we ‘lacto ferment’ baby cucumbers with salt, fresh dill and spices for several weeks, when they reach the perfect point of acidity and flavour, we add a low acidity pickle juice. Our lacto gherkins have a depth of flavour unmatched by regular pickled gherkins, which are merely cucmbers briefly cooked in vinegar. They have a delicate sweet dill flavour.
These products are best kept in the fridge. This is because, they are ‘raw, live and unpasteurised’ and so full of the heathful gentle bacterias and pro-biotics. If they get warm, they will begin to ferment again, the living bacteria will produce carbon dioxide, the lid may bulge, and liquid may begin to leak out under the pressure. This is perfectly natural and demonstrates the bio-activity of the products. This does not mean the products have ‘gone off’.
