At the Winter Fancy Food Show in Las Vegas, Britt’s Fermented Foods showed off pickles made without vinegar. As the brand says on its site, “we consider our Oak Barrels to be the first ingredient to all our ferments. Our oak barrels help us achieve the ancient practice of Lactic Acid Fermentation.” The no-heat and no-vinegar pickles make the most of lactic acid fermentation for safe preservation, all the while keeping the nutrients and flavors vibrant and natural.
The brand offers varieties like the I.P.O. Pickle, the Peace Pickle and the Spicy Pickle.
As consumers learn more about the importance of digestive health and the role the gut plays in one’s overall well-being, fermentation is being explored in new ways to add value to familiar foods and beverages.
