Fermented Cucumbers
1w 3d 10m
Fermented Cucumbers are a great pantry staple to add a bit of crunchiness and brightness to the cold and dark winter months. For better results, choose cucumbers that are firm, without soft spots or signs of overripeness.
The smaller the cucumbers, the crisper and more flavorful the results are likely to be. These cucumbers are perfect as a side for meats and fishes, in charcuterie boards, and on sandwiches and salads.
Fermentation can be a risky business, and you are most likely going to have some failures. I recommend the book "The Noma Guide to Fermentation" by David Zilber as an incredibly thorough and comprehensive introduction to any curious minds in regards to fermentation and preservation methods.
Trim 500 g of peeled pickling cucumbers. Quarter them lengthwise and cut into bite-sized pieces
Mix the cucumbers by hand and transfer them to an airtight jar
Trim, peel, and thinly slice 1 small onion
Thinly slice 1 chili pepper
Peel and slice 1 small horseradish
Weigh 300 g of water
Add 32 g of non-iodized salt and stir until dissolved
Cover the vegetables with the salty water
Close the jar and let it rest at room temperature for 3-5d until it starts to fizz. Open the jar every day to release the gasses from the fermentation
Transfer the jar to the refrigerator and let it rest for 7d until there is no notable gas left. Open the jar every day to release the gasses from the fermentation
The fermented cucumbers are ready. Enjoy them with meats, fish, charcuterie boards, or as you prefer!
Yield 8 portions
Peeled Pickling Cucumber
500 g
Small Horseradish
1
Small Onion
1
Small Chili Pepper
1
Non-Iodezed Salt
32 g
Water
300 g