Lacto-Fermentation preserves cucumbers, while increasing probiotic value and adding health benefits of fermented foods
Ingredients:
- pickling cucumbers - bay leaves - filtered water - sea salt - pickling spice - dill - garlic
Cut
Wash and dry cucumbers. Leave whole, or cut into spears or slices. Pack tightly into a clean quart jar
Flavor
Add bay leaves and optional garlic, dill, and pickling spice
Brine
Combine water and salt. Stir until dissolved, then pour the brine over cucumbers to cover
Weigh down
If the cucumbers float up, place a fermentation wait or small bowl on top. Cover with a lid
Ferment
Place the jar on a plate or small bowl and let ferment at room temperature 3-5 days
Burp
Open the lid daily to burp and release air bubbles. Ensure the cucumbers stay submerged. Start tasting on day 3. When desired flavor is reached, move the jar to the refrigerator