Fermented Pikliz

A probiotic riff on a favorite Haitian pickle

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…