Lacto Pickle Kit

The easiest way to make lacto-fermented pickles at home. Your favorite kinds of pickles — from deli-style full sours and half sours, to classic dills and fiery hot pickles — get their signature snappy crunch and tart pucker not from vinegar, but from fermentation. Specifically, lacto-fermentation: salt, time, and nothing artificial.

Here’s the whole process: pack cucumbers (or nearly any vegetable) into the half-gallon fermenting jar with salt brine, set the glass weight on top to keep everything submerged, snap on the airlock lid, and let fermentation do the work on your counter. The included black tea bag is the fermenter’s trick for extra-crisp pickles. No canning, no vinegar, no special skills — the airlock releases gases while your pickles develop that unmistakable deli tang.

The jar, weight and airlock lid are reusable — once you’ve made your first batch, the same setup handles round after round of whatever the farmers market hands you.

Step-by-Step Instructions:

• Lacto Pickle Instructions

Our Favorite Lacto Pickle Recipes:

• Classic Dill Pickles
• Fermented Pickle Chips
• Lacto-Fermented Jalapeño Pickles