Lacto Fermented Cucumbers
We’re shining the spotlight on our friend lactobacillus, aka, Lactic Acid Bacteria (LAB). These lil’ buddies like to snack on lactose sugars and carbohydrates found in fruits and vegetables. They create lactic acid and carbon dioxide as byproducts — this means the longer they are left to eat, the more acidic our food will become, which in turn preserves our food. LAB can handle a bit of salt, but DOES NOT like oxygen. Make sure you keep your ferments fully submerged in brine, away from oxygen, while also creating an escape plan for the carbon dioxide, cause no one likes effervescent pickles. (Unless you do! No judgment.)
This method will work for most all vegetables and fruit. Avoid leafy greens.
Thoroughly clean all jars and tools. Be careful not to use antibacterial soap -- we want to keep our micro-friends alive!
Cut your vegetable to desired shape.
Weigh out the veggies and calculate 4% of the weight = needed salt amount.
Pack the veggies into a clean jar.
Add any desired spices (dill, coriander seeds, peppercorns, bay leaf, garlic).
If salt is measured out, dump it straight into the jar and fill with water
If salt is not measured out, mix salt into water until it tastes like sea water.
Use a weight or bag filled with water to ensure all of your veggies are submerged under the brine. Then cover with a lid or an air-lock to keep all oxygen out.
Keep the ferment in a cool (50-70F), dark environment. Taste after a few days. Your ferment will only become more and more acidic over time. When you enjoy the taste, place the jar in the fridge to slow the fermentation process.
NOTE: Always use a clean utensil when removing your ferment from the fermentation vessel — we want to keep that environment as sterile as possible. Also, if you see that some brine has been displaced as you eat your ferment, or just your ferment has been bubbling away, just make a 4% salt solution (100g of water + 4g of salt) and add that to the jar.
