Prep time: 15 minutes
Fermenting time: 7 days
Storage: Up to 3 months in the fridge
Fermentation is “the transformation of food by various bacteria, fungi, and the enzymes they produce.” (Sandor Katz, The Art of Fermentation) This transformation makes the food more nutritious, easier to digest, and often tastier. Fermenting is not a recipe; it is a method of changing the taste profile of ingredients as well as a method of preservation that also enhances the health properties of the food. Fermented food evolves over time and there is no ‘magic’ time to when it is ready. It is very much up to your own personal preferences – so taste your ferments regularly.
- Whole vegetables or fruit soaked in filtered water and salt solution
- To make a brine solution start with 1 litre of water, and add the 10 grams of Celtic sea salt for every % of brine solution required. For example, a 2% brine solution would be 1 litre of water with 20 grams of Celtic sea salt.
- 10-15 medium size cucumbers
- 1 handful fresh dill
- 5 cloves garlic
- 2 tbsp juniper berries
- 1 tbsp peppercorns (any colour)
- 1 tbsp of mustard seeds
- 8 tsp Celtic sea salt or pink Himalayan salt
- 1 litre filtered water
- Wash the cucumbers and keep them whole and unpeeled and place in a fermenting vessel.
- Layer with the fresh dill, garlic, juniper berries, peppercorns and mustard seeds and cover with the brine.
- Mix the salt in the water and pour over cucumbers. Cover and let sit for 7 days, taste, then store in a glass jar in the fridge.
Tip: You want these to be crispy with a slightly soft interior.