The Process of Fermentation
![Illustration of salt and fermentation ingredients](http://www.olivemypickle.com/cdn/shop/files/process-1_flat_660x.png?v=1686179562?format=webp)
Fermentation starts with farm fresh vegetables, spices and pure high mineral sea salt.
![Illustration of barrels with vegetables in front](http://www.olivemypickle.com/cdn/shop/files/process-2_flat_660x.png?v=1686179636?format=webp)
Veggies are placed in a fermentation barrel and submerged under the salt water brine.
![Illustration of happy beneficial bacteria next to picles](http://www.olivemypickle.com/cdn/shop/files/process-3_flat_660x.png?v=1686179676?format=webp)
In this temperature-controlled, oxygen free environment, bad bacteria dies and good bacteria begins to grow and flourish.
![Illustration of a cucumber turning into a pickle](http://www.olivemypickle.com/cdn/shop/files/process-4_flat_660x.png?v=1686179712?format=webp)
The proliferation of beneficial lactobacillus bacteria transforms the taste, texture and color of the veggies as they become preserved.
![Illustration of measuring chemistry](http://www.olivemypickle.com/cdn/shop/files/process-5_flat_660x.png?v=1686179758?format=webp)
The pH and salinity are measured for food safety and doneness. The veggies are now refrigerated, which halts the process of fermentation.
![Illustration of a super pickle!](http://www.olivemypickle.com/cdn/shop/files/process-6_flat_660x.png?v=1686179813?format=webp)
The resulting preserved ferments are now probiotic superfoods! These good-guy bacteria interact with the resident microbiome in a positive way.
![Illustration of happy beneficial bacteria next to a digestive system](http://www.olivemypickle.com/cdn/shop/files/process-7_flat_660x.png?v=1686179844?format=webp)
Microbiome science is the leading edge of 21st century nutritional research. Studies show those who consistently eat fermented foods have lower inflammation and stronger immunity.