About Sidekick

alex and jenny outside at their farmer's market booth

Who We Are

Sidekick founders Alex and Jenny have been inspired by flavors they both grew up with and incorporate these flavors into the products they create.

Being able to transform raw vegetables into something incredibly tasty (and healthy) has become something they are passionate about sharing with their Chicago community.

Each small batch is produced in a commissary kitchen in Logan Square. All Sidekick fermented products are HACCP Certified.

cucumbers being turned into pickles at the commercial kitchen

Lacto-Fermentation vs. Vinegar Pickling

Lacto-fermentation utilizes lactic acid bacteria (present on the skins of all fruits and vegetables) which converts natural sugars into lactic acid. The resulting acidic environment prevents any growth of harmful bacteria, making it one of the safest methods of food preservation.

The process of fermentation creates complex flavors and a diversity of beneficial bacteria (aka probiotics), while also enhancing its nutritional value.

Vinegar pickling is another form of food preservation but is acidified through directly adding vinegar. While also tasty in its own right, pickling in vinegar does not create probiotic bacteria.