You can use fermentation to preserve freshly harvested cucumbers without cooking. The secret to the success of traditional raw food preservation without fire is he althy microorganisms. Read here how to ferment pickled cucumbers in a tasty way. You can find out the interesting differences between pickling and fermenting here.
How to ferment pickles?
To ferment, fillpickles, spices and brineinto a preserving jar. Before sealing the jar tightly, place afermentation weight. After two to three weeks, the pickles are fermented, taste sour and can be stored in the refrigerator for three months.
What is the difference between pickling and fermenting?
Cucumbers can be kept unrefrigerated for years after pickling. Fermented cucumbers must be storedrefrigeratedand have a shelf life ofthree months. This difference is due to the method of preservation:
- Pickling: Cucumbers are boiled in a vinegar-water mixture and preserved because microorganisms cannot multiply in an acidic environment. Cooling is not necessary.
- Fermentation: Cucumbers are filled with brine into an airtight container and fermented within a few weeks without cooking using live lactic acid bacteria. The microorganisms living in the ferment require cool storage.
What utensils do I need to ferment pickles?
To ferment pickles you will needMason jars,Fermentation weights, a knife as well as labels and a pen.
The ingredients for the basic recipe are pickled cucumbers, onions and filtered water as well as the spices s alt, dill, peppercorns and garlic cloves. Since the brine plays a central role in fermentation, ideally use sea s alt, iodized s alt or Himalayan s alt.
What recipe can you use to ferment pickles?
For the basic fermentation recipe, add cucumbers, spices and brine to afermentation weight in an airtight preserving jar. This is how it works:
- Put cucumbers in ice water to make them crunchy.
- For the brine, dissolve 35 grams of s alt in 1 liter of water.
- Cut off the ends of the cucumbers
- Fill the cucumbers with onion strips and spices into the preserving jar.
- Place fermentation weight.
- Pour brine up to 2 cm below the edge.
- Close the jar, label it and leave it at room temperature for 3 days.
- Then store the jar in the refrigerator for 2 to 3 weeks.
- Use pickles as a side dish or for burgers.
Tip
Fermented cucumbers are he althy
The lactic acid bacteria contained in the ferment ensure he althy intestinal flora, good digestion and strengthen the immune system. Lactic acid bacteria naturally colonize the human intestine in large numbers and eagerly fight harmful bacteria. If you regularly consume fermented cucumbers, the existing lactic acid bacteria receive fresh reinforcement for the benefit of your he alth.
