The vegetables are coming on strong, the markets are overflowing and farm stands glow with the colors of summer produce. It's time to pickle. A fermented pickle is the Other Pickle: not vinegar-based.

Chef Brad Leone prepares a fermented cucumber and garlic ramp salad, showcasing bold seasonal fermentation techniques.

The postwar convenience food boom quietly pushed home fermentation out of American kitchens within a single generation. Traditionally fermented foods contain live beneficial bacteria that most ...