Everyone knows fermented foods are a healthy superfood! When seasonal vegetables are abundant, fermenting them is a perfect way to prevent spoilage, reduce waste, and enjoy their goodness for months to come.
Have questions? Leave them in the comments below! And when you make your own, don’t forget to tag @EwasVibes—I’d love to see your preserved food creations!
Fermented Cucumbers – Quick & Simple Recipe
Ingredients & Equipment:
- Fresh cucumbers (the younger, the better)
- Dry dill flowers or seeds
- 1-2 fresh garlic cloves per jar
- 1-2 fresh horseradish leaves (optional, but helps keep cucumbers crunchy)
- Salt
- Clean, sterilized jars
Instructions:
- Prep the Cucumbers: Wash the cucumbers thoroughly. For an extra-crisp result, soak them in cold water or ice water in the refrigerator for about 2 hours. After soaking, clean them again and cut away any blemishes or soft spots. You can slice them, quarter them, or ferment them whole.
- Sterilize Jars: Ensure your jars are clean and sterilized. Rinsing them with boiling water is a great method. (Check out my video below for an easy, effective demonstration!).
- Make the Brine: For every 1 liter of water, add 1 tablespoon (approx. 30g) of salt. Bring the water and salt to a boil, then allow the brine to cool completely to room temperature.
- Assemble the Jars: To each jar, add a layer of dill, garlic cloves, and horseradish leaves. Pack the cucumbers tightly on top, leaving some space at the neck of the jar.
- Ferment: Pour the cooled brine over the cucumbers, ensuring they are completely submerged. Weigh the solids down with a small, clean weight (like a shot glass or fermentation weight). Seal the jar with a lid, place it on a tray (to catch any potential overflow), and leave it in a dark spot at room temperature.
- Wait & Enjoy: Let the jars ferment for a few days (typically 3-7, depending on your taste). Once they’re bubbly and tangy to your liking, transfer them to the refrigerator to slow the fermentation. Enjoy your fermented cucumbers in salads, as a side dish, or straight from the jar!
Important Tips for Success
- Cleanliness is Key: Always work with clean hands, utensils, and surfaces. Unwanted bacteria can spoil your ferment.
- Trust Your Senses: Fermented food should have a pleasantly sour and tangy smell. A thin, white foam on the surface is normal during fermentation. However, any foul odor or visible mold (grey, black, or green) means the batch should be discarded.
- The Crunch Factor: Horseradish leaves or root are optional, but they are a natural trick to keep your fermented cucumbers wonderfully crunchy. If you don’t grow horseradish yet, I sell it in my online shop at www.foodforestseeds.au and ship Australia-wide (except where restricted).
