Are lacto-fermented pickles a part of your diet? They’re not? They should be*! And today is the day I convert you with this super easy, super approachable recipe.
There is a tiny Lebanese take-out in our neighborhood where Maxence and I like to get sandwiches on lazy weekend days. (For those of you who own a copy of The French Market Cookbook — you rock, btw! — it is the very place that’s featured in the pistachio, cardamom, and coffee dessert jars.)
I usually opt for the falafel sandwich (see my baked falafel recipe) or the chicken shawarma sandwich, and part of what makes both stellar is the liberal inclusion of crunchy turnip pickles, softly pink and delectably sour.
Some pickles are made by steeping the vegetables in vinegar, such as for this quick carrot and ginger pickle, but these particular pickles are lacto-fermented, and I started making them myself a few years ago.