It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground. – Sally Fallon-Morell and Mary Enig of the Weston A. Price Foundation. (Source)
These are a very easy and extremely delicious lacto-fermented snack that everyone will enjoy! Crispy, crunchy, salty, tart, and sour… all at the same time.
- 3-6 cucumbers, washed, ends cut and then cut in half or in spears
- 3 cloves of garlic, peeled and cut in half
- 2 tsp. dill seed, 1 TBS fresh dill weed or 2 fresh dill heads
- 1-2 tsp. white vinegar
- 1 tsp. sauerkraut or kimchi brine (optional)
- 4 or more cups of brine
- (Brine recipe: 6 TBS fine sea salt (or 9 TBS course sea salt) to 8 cups of filtered water, so 4 cups of water use 3 TBS of fine ss and 2 cups of water use 1.5 TBS of fine ss)
- Place half of the garlic, dill, and cucumbers in jar.
- Layer the jar with the other half. You can cut the cucumbers in half again to allow them to fit in your jar.
- Fill with brine to 1 inch below top of jar.
- Place lid on jar tightly and let sit on counter for 3-7 days. Test for desired fermentation after day 3.
- Enjoy!!! Warning: these are really really good 🙂
- Store in refrigerator.
These are a must have in any traditional real food kitchen.
What foods do you ferment, I'd love to know in the comments!