By Patrick Kong
Lacto-Fermented Pickles
7 steps
Cook:144h
The easiest introduction to fermenting at home. Watch the video for an in-depth explanation behind the process. This recipe can be customized with nearly any vegetable or fruit.
Updated at: Thu, 17 Aug 2023 04:42:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
15
Low
Glycemic Load
0
Low
Nutrition per serving
Calories3.9 kcal (0%)
Total Fat0 g (0%)
Carbs0.9 g (0%)
Sugars0.4 g (0%)
Protein0.2 g (0%)
Sodium388.1 mg (19%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
If cucumbers are dirty, give them a light wash with water.
Step 2
Weigh out cucumbers in a glass jar. Take note of this weight.
Mason Jar
cucumbers
digital scaleStep 3
Tare the scale and add enough water to over the cucumbers and take note of the total weight of the cucumbers and water.
waterdigital scaleStep 4
Pour water out of jar and into another vessel. Add and dissolve salt equal to 2 % of the combined weight of the cucumbers and water.
kosher saltStep 5
Pour the salty water back into the jar with the cucumbers.
Step 6
Ensure cucumbers are submerged (you may have to put something in the jar to keep them submerged) and seal the jar.
Step 7
Leave at room temperature away from direct sunlight for 5-7 days, depending on how sour you want the cucumbers. Make sure to open the jar every 2 days to release any built up gasses.
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