Pickle Day Feature – FinAllie Ferments

What are pickles?

This was a question I initially thought would be fairly simple to answer, but as I combed through (sometimes heated) discussions about what constitutes a pickle, kimchi, kraut, etc. I realized that not even pickles can be strictly pinned down. I will, however, do my best to give you some basic pickle knowledge gained from my foray into vinegar and ferments, in addition to introducing you to one of the coolest local pickle makers: FinAllie Ferments. Stay tuned for an equally delicious local favorite: Real Pickles!

All of this is inspired by INTERNATIONAL PICKLE DAY, which is on May 16th. We will be celebrating in conjunction with our annual Plant Sale and you can read about the festivities here.

Vinegar Pickles – This is the pickle I pictured as a pickle novice. Your shelf-stable vinegar pickle. These are vegetables (or sometimes other things!) soaked in an acidic brine (usually vinegar, though sometimes other things!) that kills bacteria and imparts a sharp tanginess to the food. The main benefit of a vinegar pickle is that you extend the life of an otherwise quickly-spoiled food.

Ferments – Ferments, on the other hand, are full of “good bacteria” that has transformed the make-up of the pickle over time. Rather than a vinegar brine, a salt brine is used that slowly converts sugars into lactic acid, which also preserves the food. The flavor of a fermented pickle will change over time as the fermentation process continues and will not remain edible as long as a vinegar pickle. The fermentation process is drastically slowed at lower temperatures, which is why these pickles must be refrigerated. The upside is a more complex, umami flavor, and the presence of probiotics and vitamins that vinegar pickles lack.

There are upsides to all pickles and there are many, many valid pickle opinions out there. Our recommendation would obviously be to try every pickle you possible can.

On to our local pickle heroes!

FinAllie Ferments

Bren, our Perishables Buyer, pictured with Allie, Owner of FinAllie Ferments

Mural by Travis Czekalski

FinAllie Ferments is, in my mind, one of the ultimate examples of a local business with the spirit of Vermont at its core. Allie spent many years on organic farms, eventually becoming something of a partner and consultant for many of them, learning how to use “waste” and “uglies” to create ferments. Eventually, she settled in Vermont saying that “The community is just different here”. In an excellent way, of course! Allie, herself, is just as vibrant as the production facility she’s created, where she and our Perishables Buyer Bren are pictured above. If you ever get the chance to meet Allie, WE DEFINITELY RECOMMEND IT.

FinAllie Ferments uses as much Vermont produce as possible, only extending beyond Vermont when absolutely necessary. As you can see, they used 70,844 pounds of produce in their ferments last year (and, of course, they found the most delightful way to communicate that).

In Allie’s words: “Smaller everything is better. Smaller batches, smaller businesses, smaller, more local connections to farmers and distributors. As soon as you get too big you lose connection, you lose integrity, you lose the magic”. The only time she might disagree with that sentiment is when she’s making her Pickle on a Stick, a very large cucumber pickle that is only made for very special occasions and is not available for retail sale. Allie very much retains the magic in this business.

FinAllie staff is also made up of awesome people who contribute so much to the Vermont community. They are musicians, glass artists, unicyclers, and, of course, pickle makers.

The Ferments

Heavy Nettle Kraut

Made with Nettles, which are rich in calcium, iron, magnesium, and Vitamin B6. Tangy, Earthy, Ginger.

Dill With It Kraut

Notes of dill-like gourmet pickle. Very tangy and tart.

Electric Curry Kraut

Warm, juicy, and crispy with a kick. This kraut is fermented with turmeric, one of nature’s best anti-inflammatories.

Black Garlic Kimchi

Sweet, sour, and spicy. Featuring FinAllie’s own fermented black garlic, Sugar Bob’s Finest Kind Smoked Maple Syrup, and savoy cabbage.