Natural Pickles - Lacto Fermented Cucumbers

salt

💰Cheaper: kosher salt

Kosher salt is often less expensive and works well for fermentation.

garlic

💰Cheaper: garlic powder

Garlic powder can be a more convenient and less expensive option.

dill

💰Cheaper: dill weed

Dill weed is a dried version that can be more affordable.

mustard seeds

💰Cheaper: celery seeds

Celery seeds provide a similar flavor profile at a lower cost.

Welcome to the video on lacto fermented cucumbers.

Introduce the main ingredients: cucumbers, salt, and water, with additional spices for flavor.

Mention using about 1 pound of Kirby cucumbers, or Persian/English cucumbers, no larger than 2 inches in diameter.

Explain the importance of removing the blossom end of each cucumber to prevent mushiness during fermentation.

Show the option to slice cucumbers into rounds (1/8 inch thick) for one jar, packing tightly into a quart jar.

Demonstrate cutting cucumbers into quarters for another jar, ensuring they are packed tightly to prevent floating.

Show how to pack whole cucumbers into a jar, again ensuring they are tightly packed.

Slice garlic cloves into quarters to release flavor better, tucking them between cucumber slices in the jars.

Add bay leaves (3 small) to each jar for crispness, tucking them in between the cucumbers.

Add 1 teaspoon of dry dill or 1 to 3 whole fresh sprigs to each jar, depending on availability.

Prepare the brine by dissolving 3 to 4 teaspoons of sea salt in 2 cups of water, explaining the salinity level for optimal fermentation.

Pour the brine over the cucumbers, ensuring they are fully submerged.

Seal the jars loosely to allow gases to escape during fermentation.

Place the jars in a cool, dark place for 1-2 weeks, checking daily for bubbles and taste after a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary