About Sidekick

alex and jenny outside at their farmer's market booth

Who We Are

Sidekick co-creators Alex and Jenny are inspired by foods they both grew up with and incorporate these flavors into all 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 products are HACCP certified and available for wholesale.

cucumbers being turned into pickles at the commercial kitchen

Lacto-Fermentation vs. Vinegar Pickling

Lacto-fermentation utilizes lactic acid bacteria naturally present on the skins of all fruits and vegetables. These beneficial bacteria convert natural sugars present in vegetables into lactic acid. The result of lacto-fermentation is an acidic environment which prevents any growth of harmful bacteria. This makes this type of fermentation one of the safest methods of food preservation.

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

Vinegar pickling is another form of food preservation. However, its acidification is created through directly adding vinegar. While also tasty in its own right, pickling in vinegar does not create probiotic bacteria. Hence, why fermented foods are also called, “living foods”. It’s alive!