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Fermented Cucumbers

Photo by: cook with jo blog
  • servings
  • Prep - 5 mins
  • Total - 5 mins
Photo by: cook with jo blog

Fermented food is a great way to get good bacteria into the tummies!  

Servings:
Preparation: 5 mins

Ingredients

  • 6 pickling cucumbers (or small Lebanese cucumbers).
  • 4 dill fronds.
  • 2 cloves garlic, peeled and smashed.
  • 1/2 teaspoon fennel seeds.
  • 1 teaspoon peppercorns.
  • 1 tablespoon sea salt.
  • 1/3 cup whey (if you don't have whey replace with an additional 1 tablespoon of salt).
  • 1 1/2 cup water.

Directions

1. Choose a wide mouth jar that's tall enough to fit the cucumbers with 3cm to spare.

2. Wash cucumbers, cut off ends and soak in iced water for one hour.

3.Place cucumbers in jar (you can cut into spears if you can't get them to fit). Place dill, fennel, garlic and peppercorns in jar.

4. Combine whey, salt and water in a bowl until salt dissolves. Pourinto jar to cover cucumbers, you may need to add extra water.

5. The cucumbers will float as they ferment so try and keep them weighed down by placing a small saucer in the jar. Secure with lid and keep cool at room temperature for about 3 days to ferment. After 3 days transfer them to the fridge. They will last about 1 month.


Fermented food is a great way to get good bacteria into the tummies!

Ingredients

  • 6 pickling cucumbers (or small Lebanese cucumbers).
  • 4 dill fronds.
  • 2 cloves garlic, peeled and smashed.
  • 1/2 teaspoon fennel seeds.
  • 1 teaspoon peppercorns.
  • 1 tablespoon sea salt.
  • 1/3 cup whey (if you don't have whey replace with an additional 1 tablespoon of salt).
  • 1 1/2 cup water.

Directions

1. Choose a wide mouth jar that's tall enough to fit the cucumbers with 3cm to spare.

2. Wash cucumbers, cut off ends and soak in iced water for one hour.

3.Place cucumbers in jar (you can cut into spears if you can't get them to fit). Place dill, fennel, garlic and peppercorns in jar.

4. Combine whey, salt and water in a bowl until salt dissolves. Pourinto jar to cover cucumbers, you may need to add extra water.

5. The cucumbers will float as they ferment so try and keep them weighed down by placing a small saucer in the jar. Secure with lid and keep cool at room temperature for about 3 days to ferment. After 3 days transfer them to the fridge. They will last about 1 month.