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Fermented Pikliz

A probiotic riff on a favorite Haitian pickle

Peter
Nov 14, 2024
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Fermented Pikliz
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I wrote recently on my other Substack about pikliz, the spicy pickled Haitian slaw which, like giardiniera in the previous post, straddles the pickle-salad-condiment space with aplomb. Traditionally it’s made with vinegar, sometimes with the addition of citrus juice, and I do it that way often since it’s super quick and extra tangy. But a lacto-fermente…

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