Here is a simple guide to fermenting cucumbers, an easy, natural and healthy way to introduce probiotics to your diet:
Invest in a large wide mouth glass jar with an airtight lid. Wash with soap and rinse well. The amount of the ingredients depends on the size of the container.
Ingredients:
- Fresh persian cucumbers
- Cabbage sliced in a dome shape.
- 6-10 Garlic cloves peeled
- Rinsed Dill/Cilantro/Parsley (choose one you like)
- 5-10 Peppercorn
- 1 Jalapeño
- 2-4 Bay leaves
- Sea salt without iodine
- Purified water
Directions:
- Soak cucumbers in water and vinegar for 20 min. Rinse well. Trim tips if necessary.
- Clean container with soap and hot water.
- Weigh your container and record the number.
- Place half the garlic, bay leaves, herb, one jalapeño, and peppercorns in the bottom of the container.
- Start stacking the cucumbers. Half way through, add remaining garlic, herb, bay leaves, and peppercorns.
- Stack remaining cucumbers and seal with cabbage or cauliflower, making sure that the cabbage/cauliflower exert pressure on the side walls to act as a vertical stop, filling the container to ¾ full.
- Fill the container with purified water until veggies are covered and weigh the container again.
- Subtract the first number from the second number. Multiply by 2%. That is the amount of salt to add into the container.
- Close the container tightly, and leave on the counter for at least 10 days.
- You can open every few days to release the gas.
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