To the uninitiated, lacto-fermentation often sounds at best confusing and at worst frightening. Before I got elbow-deep into the world of kimchi, sauerkraut, and other fermented foods, I had vague notions of lacto-fermentation involving milk, bacteria, and jars of mysterious contents bubbling away in dark cupboards. Some of this is true, some of it isn't, and I'll get to that in a minute. But one thing is for sure: these lacto-fermented mixed pickles are crisp, tangy, and definitely not intimidating to make or eat. In fact they're one of the easiest pickle recipes out there, perfect to serve alongside sandwiches, salads, or a Ploughman's lunch.