Lacto-Fermented Cucumbers  

These babies are super easy to make, with the proper equipment, you really cant go wrong.

I highly recommend using a good glass jar with the weight and air lock lid system so you dont need to do daily burping and there is no risk or air getting in causing mould to grow.

If you use the correct equipment this recipe is pretty much fail safe as long as you weight the ingredients exactly and use clean equipment.

These pickles are the OG pickles, full of delicious flavour and packed with beneficial microbes that will boost gut health and overall immunity. 

Lacto-Fermented Cucumber Recipe

Ingredients:

• 460g cucumbers
• 320g filtered water
• 20g finely diced red onion
• 1 thyme sprig
• 1/4 tsp black peppercorns
• 1/4 tsp mustard seeds
• 28 grams salt

Equipment:

• 1L Jar
• Fermentation weight

Steps:

1. Add salt, herbs, onions, and spices to your jar.
2. Wash your cucumbers in cold water.
3. Cut the very tip off either end of your cucumbers, then slice them into spears.
4. Add cucumbers and water to your jar.
5. Place a tight-fitting lid on the jar and secure it.
6. Shake for 1 minute to dissolve all the salt.
7. Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the cucumber pieces and weight fully in the liquid.
8. Secure the lid to the jar.
9. Let the cucumbers ferment for 14 days at room temperature.
10. If using a regular mason jar lid, you will need to burp the jar daily when it is bubbling.
11. After 2 weeks, taste test. The pickles should smell pleasantly sour and taste like a pickle, with a smoother finish than a vinegar pickle.
12. Store in the fridge.