Lacto-fermented pickles jarred and ready to store in the fridge
Fermented pickles are definitely way better in taste and health benefit than vinegar-brined cucumbers. Basically, you get a probiotic pickle.
In the past, I’ve always made lacto-fermented pickles using whey (the liquid that separates from curds in milk). Whey inoculates the brine with lactobacilii and makes the fermentation faster. It was always a reliable method for me and pickles were always ready in about 3 days (in the summer months).
Since my little one had a dairy protein sensitivity at birth, I’ve been exploring all the ferments I used to do with whey…with just salt. One down-side is that the fermentation process takes 1-2 days longer for the lactobacilii cultures to build up.
However, the up-sides are many. Using just salt, more of a diverse culture of beneficial bacteria emerge in your ferment (at least, that is the word on the street). As well, I think the taste is better…a cleaner taste, if you will. And, finally…you don’t have to hunt down a pastured dairy farmer and purchase milk…separate the whey and curds…and all that jazz. You just need salt.
Cold, lacto-fermented pickles are a great teething medium for little ones. So, I really wanted to have some on hand for her to chew on.
So, here is my attempt at my usual lacto-fermented pickles, only using a salt brine. It seems that the bumpy, pickling cucumbers definitely stay firmer than other cucumber varieties.
The process is easier than you think.
Lacto-fermented Cucumbers
Rinse the cucumbers
Quarter the cucumbers
Pack the vessel or wide-mouth jars with cucumbers, garlic cloves, and dill (fresh is ideal, but you can use dried)
For every 2 cups of water (spring water is most reliable for ferments), add 2 tablespoons of sea salt
Fill the jars until you can press the cucumbers below the brine
Use a glass or dish with some water for extra weight, to weigh down the cucumbers (they must be below the brine)
Place in a room temp, shaded area and cover with a cloth napkin
Wait 3-5 days and check pickles for sourness
When you have arrived at desired sourness, remove the weight…cap and transfer to fridge.
Should last for 3-6 months in the fridge…but I never really get to find that out because we eat them so quickly!
After preparing the cucumber wedges and the brine, I submerged the cucumber wedges in this ceramic pitcher. I then weighted down the cucumbers with a ramekin that I had on hand to make sure they stayed submerged.
After about 5-6 days, the pickles were ready. Depending on ambient temperature, your pickles could take a longer or a shorter amount of time.
Then, the pickles were ready to be jarred and placed in the fridge.
Lacto-fermented pickle goodness
Lindsay Kolasa 