Fermented Cucumber | Lacto Fermented Recipe | Cucumber recipe | Probiotic Recipes | Shobha

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.

Wash 1 kilogram of cucumbers thoroughly.

Cut off both ends of the cucumbers.

If cucumbers are large, cut them into pieces or slices for fermentation.

Ensure to remove both ends of the cucumbers before cutting.

Prepare a steel pan and boil water in it.

Add enough water to the pan and bring it to a boil.

Once boiled, let the water cool to room temperature.

Add 1/2 teaspoon of baking soda to a large bowl of water and mix well to clean the cucumbers.

Soak the cucumbers in the baking soda water for 1-2 minutes to remove chemicals.

After soaking, wash the cucumbers again in clean water.

Cut the cucumbers into two pieces if the jar is small, or leave them whole if the jar is large.

Once the water has cooled to room temperature, add 1.5 teaspoons of pink salt to it and mix well until dissolved.

Take a clean glass jar and place the cut cucumbers inside it.

Pour the saltwater over the cucumbers until they are fully submerged.

Ensure that the cucumbers are completely covered by the water to prevent spoilage.

Seal the jar with a lid and leave it on the kitchen slab for 7 days.

Open the jar daily to check on the cucumbers and reseal it afterward.

After 7 days, check if the cucumbers have changed color and taste tangy, indicating they are fermented.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary