Lacto-fermented Cucumbers

Vegan, gluten-free, dairy-free, egg-free, refined sugar-free

〰️

Makes 2 litre jar's worth

〰️

Vegan, gluten-free, dairy-free, egg-free, refined sugar-free 〰️ Makes 2 litre jar's worth 〰️

Have you ever wondered how pickles are made?

Almost all of the pickles that you buy at the supermarket sit in a vinegar brine, giving them that tangy flavour that we know and love. However, they are really easy to make at home by fermenting the cucumbers instead. Homemade lacto-fermented cucumbers not only taste wonderful, and can be flavoured using whatever herbs and spices you fancy, but they also contain beneficial probiotic bacteria due to the fermentation process. Probiotics live in our large intestine, but their importance spans much further than just gut health. In addition to supporting optimal digestion, probiotics play a key role in our immune function and mental wellbeing.

You simply create an environment where the lactic acid bacteria on the skin of the cucumber want to thrive (using water, a specific amount of salt - we’ll get to that, and an air-tight container), and the bacteria do the hard work. The bacteria consume the carbohydrates in the cucumber and produce lactic acid. You’ll find that the cucumber becomes less sweet, and instead adopts that tangy lactic-acid flavour. Before you know it, your homemade pickles are done!

To see a video of how to make this dish, click here.

INGREDIENTS

• 550 grams baby Lebanese cucumbers, washed gently, ends removed and sliced into coins

• 2 dried bay leaves

• 1 tablespoon mustard seeds

• 30 grams fresh dill, washed and roughly chopped

• 5.0% of the weight of the cucumbers in pure sea salt (this batch required 28 grams)

• 750 millilitres filtered water

METHOD

1. Wash and cut the cucumbers then weigh them on a scale. Determine what 5.0% of the total cucumber weight is, as this will be the quantity of salt needed (see notes below). To do this, follow the below equation:

   Weight of cucumbers (in grams) x 0.05 = weight of salt needed (in grams)

   550 grams baby Lebanese cucumbers

2. Add all of the ingredients to a clean and sterilised 2 litre glass jar. Use a clean metal spoon to gently stir the ingredients so that they are evenly distributed within the brine.

   2 dried bay leaves
   1 tablespoon mustard seeds
   30 grams fresh dill, washed and roughly chopped
   5.0% of the weight of the cucumbers in pure sea salt (this batch required 28 grams)
   750 millilitres filtered water

3. Seal the jar and leave to sit on the kitchen bench. Gently stir and burp the cucumbers once every day until fermentation is complete (see notes). The time it takes for fermentation to complete will depend on the local climate. I live in a tropical, humid climate, and so fermentation only took 5 days, but it might take anywhere up to two weeks depending on the time of year.

4. There are a few tell-tale signs that fermentation has finished. You will notice that the cucumbers have become an olive-hue colour with translucent flesh, bubbles will stop forming on the surface of the brine, and the brine smells sour. At this point, move the cucumbers to the fridge to stop fermentation and for long-term storage. Enjoy in burgers, bao buns and tzatziki.

   Notes:

   1. It is crucial that the correct amount of sea salt is added. You are creating an environment that encourages the lactic acid bacteria on the cucumber skin to grow, and too much or not enough salt will disrupt this.

   2. Make sure you are use a clean spoon each time you open the jar to minimise the introduction of non-desirable bacteria. You will notice a white scum appear on the surface of the brine if this has occurred. In this instance, the batch must be discarded.