Join Amiel Stanek, BA resident fermentation enthusiast, as he helps Jenny recreate the signature half-sour pickle crunch from Zingerman's Deli. Explore the art of pickling, the differences between saltwater brine fermentation and vinegar pickling, and the unique sensory experiences of acidity in fermented foods. Delight in the world of half-sour pickles, home fermentation experiments, and the joy of making and enjoying pickles.