HOW TO FERMENT CUCUMBERS

HOW TO FERMENT CUCUMBERS
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Fermenting cucumbers is very easy, like any vegetable, it is about preparing a brine and keeping them submerged in it for a few days.

You can flavor them with herbs, add peppercorns, some garlic cloves, whatever you want. To start, I recommend fermenting the vegetables separately and seeing what flavors and the resulting texture it acquires.

With all the vegetables already fermented you can make combinations, delicious salads, mixing them with fresh vegetables, with pickles and seasoning them with homemade sauces based on olive oil, yogurt, mustard, etc.

Fermented vegetables are especially delicious as a garnish, what about a Brackwurst with sauerkraut and fermented cucumbers, with mustard sauce and some fresh arugula leaves?

It is just an example of what can be done with fermented vegetables, I love them in salads, and mixed with sprouted legumes, for example, a red lentil sprouted with fermented onion and carrot, on a base of green leaves, with a good vinaigrette olive oil and fermented lemon.

Fermenting cucumbers and other vegetables is easy and very cheap.

Yes, lemons are also fermented and delicious, they are kept for many months in the refrigerator and you can use them little by little, since I started making them, I use them a lot.

How to use fermented lemons? That way, first, I will give you three ideas: in hummus, in baba ganoush and in any dressing or vinaigrette, but there are more options, I will tell you in this post.

 

fermented cucumbers

 

Going back to cucumbers, I will tell you that it is one of the fastest fermenting vegetables, especially in summer, if the ambient temperature exceeds 23-24ºC, between 5 and 10 days it will be more than enough, if it is higher, look to see what such are after 5 days, surely you can consume them.

The first day, when the containers and you cover them with the brine, the water will be transparent, the next morning after 8-12 hours, there will already be many bubbles rising from the bottom of the boat to the surface, it is a very good sign, the process has started.

On the second day the water will have become cloudy and from there, every day it will be a little whiter, do not worry, it is the bacteria and yeasts that are growing, which indicates that the fermentation is going very well.

Remember that temperature and time are two fundamental factors, the higher the temperature, the less time you need, the fermentation will take place more quickly, while at low temperatures, the fermentation slows down and you will need more time to obtain the desired result.

What do I need to prepare my fermented cucumbers?

As I have said before, few things, the most important a little patience, you also need preferably organic cucumbers, filtered water, sea salt and a clean glass jar.

 

To make these fermented cucumbers there is a fundamental ingredient, patience.

 

Wash the cucumbers, remove the ends and make longitudinal cuts, leave the four parts together at one end, do not remove the skin, it will bring more microorganisms to the fermented.

 

fermented cucumbers

 

Prepare the brine, for these cucumbers I made a 2% brine, this means that for every liter of water I put 20 g of sea salt, it is important to dissolve the salt well in the water before adding it to the pot.

Put the cucumbers in the pot, put them vertically, try to occupy all the space with them, if they fit better, they will have less tendency to float.

Now you can add peppercorns, herbs like dill, cloves, coriander seeds, cumin, whatever you like best. I usually ferment them as is, without adding anything, or simply a few balls of black pepper.

Add the brine, cover the cucumbers completely.

If the cucumbers are tight in the pot, they won't float, but if you can't adjust them as much, you'll need to make sure to put a weight on them so they don't come out of the liquid.

You can put half a lemon, a piece of carrot fitted to the mouth of the pot as a "beam" or a glass container (a small glass), filled in turn with brine.

 

fermented cucumbers

 

Cover the bottle, if it is one that closes hermetically, you will have to open it every so often so that the CO2 that will be generated comes out.

You should store the pot in a cool, dry and dark place, make sure it doesn't get it in direct light.

 

Improve your digestive health by preparing plant ferments, a very natural way to take care of yourself.

 

In summer, at a temperature above 20-22ºC, you will have them ready in 5 days, if it is winter, at a temperature of 18º or below, you should leave them longer, in any case I advise you to test them, it is your decision to stop fermentation based on flavor, acidity point, etc.

As you can see in the image, one way to consume them is in a salad, accompanied by other fermented ones, in this case purple onion, with some green leaves and with a sauce based on mustard.

They are an excellent garnish for smoked meats, I also like them very much to accompany blue fish, or some good quality German sausages.

If you are vegetarian @ you can combine them with legumes, sprouted or not, with sprouts, with rice, the combinations are many, when you try them you can check that fresh, sour and acidic flavor, and decide what to combine them with.

To dress them you can opt for extra virgin olive oil or to prepare a dressing, what works best is mustard, you can add a Dijon mustard, or make a lighter sauce with yogurt, lemon, and spices.

 

Why I like these fermented cucumbers so much:

  • Its elaboration requires little effort and little time, it is a very simple process.
  • The result is surprising.
  • I like them as a garnish.
  • Any fermented food, even if it is short fermentations, contributes live microorganisms to our microbiota and enriches it.

 

fermented cucumbers

 

If this idea is appealing to you, try preparing them at home, and then tell me. Improve your diet and digestive health with these preparations, I recommend it. Health! 😉

 

Bibliography:

  • Pure fermentation. Sandor Ellix Katz.

 

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fermented cucumbers
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HOW TO FERMENT CUCUMBERS

Learn how to ferment cucumbers, it is a short and easy process, the result will surprise you, with a yogurt and mustard sauce they are a delight.

DIsh Fermented, Ferment
Kitchen HOMEMADE
keyword fermented cucumber
Preparation time 15 minutes
Total time 5 days
Servings 4 rations
Calories 12 kcal
Composer missblasco

Ingredients

  • 400 g medium cucumbers (4 units)
  • 1 l filtered water
  • 20 g sea ​​salt
  • assorted spices (Optional)

Elaboration step by step

  1. Wash the cucumbers, remove the ends and make some longitudinal cuts, leave the four parts together at one end, do not remove the skin.

    fermented cucumbers
  2. Prepare the brine, for these cucumbers I made a 2% brine, this means that for every liter of water I put 20 g of sea salt. It is important to dissolve the salt well in the water before adding it to the pot, you can temper the water to make it easier.

  3. Put the cucumbers in the pot, put them vertically, try to occupy all the space with them, if they fit better, they will have less tendency to float.

  4. Add the brine, cover the cucumbers completely. If the cucumbers are tight in the pot, they won't float, but if you can't adjust them as much, you'll need to make sure to put a weight on them so they don't come out of the liquid.

  5. Cover the bottle, if it is one that closes hermetically, you will have to open it every so often so that the CO2 that will be generated comes out.

  6. Leave the pot in a cool, dry and dark place.

  7. If the temperature exceeds 22-23ºC, in 5 days they will be ready, if it is lower you can leave them longer, up to 15 days, but I advise you to try them and consume them when you consider that you like them the most.

  8. Consume them in salad, as a garnish, with mustard, with EVOO, with vinaigrette, it is your decision.

    fermented cucumbers
Nutritional Information
HOW TO FERMENT CUCUMBERS
Amount per serving (100 g)
Calories 12 Derivatives of 9 fats
% of the recommended daily value *
Fat 1g2%
Saturated fats 1g6%
Sodium 1952mg85%
Potassium 136mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Proteins 1g2%
Vitamin A 72IU1%
Vitamin C 3mg4%
Soccer 22mg2%
Iron 1mg6%
* Percentages of Daily Values ​​are based on a diet of 2000 calories.



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