An enjoyable crunchy tasting and sour and tangy tasting

Let's look at the pickles, which are fermented by Enterococcus faecalis.

Enterococcus faecalis ferments sugars present in pickles to produce lactic acid.
A brine solution was used, usually consisting of water and salt, which is used to create the pickling environment.
Many strains of Enterococcus faecalis are considered harmless or even beneficial in certain fermentation processes, some strains can be opportunistic pathogens.