Last year I made pickles for the first time. The problem was it wasn’t a true lacto-fermentation. All I did was dump pickling cucumbers into old pickle juice. Bathing cucumbers in pickling juice is not the same as making pickles. What I took in pride in doing last year now seems embarrassing.
Well, two weeks ago I did it correctly. Dill, garlic, sea salt and patience. The result was much better tasting. Some of the best pickles I have ever had.
If you are interested in learning more about making fermented foods, I recommend the book Wild Fermentation. This book also has the foundation I started with when I began making kimchi.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz