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I love to ferment vegetables, not only cucumbers and cabbage but also onions and peppers.  I've also dabbled in sourdough, which reminds me of my mother who kept her biscuit starter alive for years.

So many human cultures and even some non-human cultures have traditional fermented foods, it feels near universal.  Even so, there can often be cultural stigma around fermented foods.  Growing up half Dutch in South Dakota, I joined in my culture's habit of mocking the Norwegians.  Their love of lutefisk was among the proofs of their inferiority.

Later in life, I found joy in making lacto-fermented cucumber pickles and tempeh.  While dining at a Polish restaurant, my partner was thrilled to order pickled herring which brought back happy memories of her growing up Jewish in Boston.  Because of my connection with the growing list of ferments in my own kitchen, I hesitantly tasted and was surprised to discover a delicious treat.  I've still not tried lutefisk, but I regret mocking my Norwegian neighbors.

This is why pickles, and fermented foods in general are sacred to me.  They are an opportunity for me to realize how all people are alike, an opportunity to me to grow beyond the prejudices of my tribe to feel connection to all people.