The lactic acid bacteria in the cucumber make it sour and preserve it during the process. It becomes round and mild in taste, and if you want them similar to the classic pickled cucumbers, you can add a bit of vinegar when they are fully fermented.
Recipe for fermented cucumbers
Fermented cucumbers are a great alternative to pickled cucumbers.
The lactic acid bacteria in the cucumber make it sour and preserve it during the process. It becomes round and mild in taste, and if you want them to resemble classic pickled cucumbers, you can add some vinegar once they are fully fermented.
The cucumbers can be used, among other things, for a smashburger.
Servings: portion
Fermented cucumbers
The lactic acid bacteria in the cucumber make it sour and preserve it during the process. It becomes round and mild in taste, and if you want them similar to the classic pickled cucumbers, you can add a bit of vinegar when they are fully fermented.
Equipment
- Patent Glass
Ingredients
Fermented cucumbers
- 1 pcs. Cucumber
- 1000 gram Water
- 100 gram Salt
Flavoring Agent
- Vinegar
Instructions
- Cucumbers are very watery and therefore a strong saline solution is needed to ferment them.
- Bring water and salt to a boil to dissolve the salt.
- Cool the liquid, and when it reaches room temperature, it can be used.
- Put the whole cucumbers in a large jar with a clamp lid and add the saline solution. It is important that it covers completely; if not, you need to make more saline solution.
- You can optionally put a cabbage leaf on top to ensure that the cucumbers are under the liquid at all times, otherwise the fermentation process will not work.
- They need to ferment for about 4 weeks if you can place the jar in an environment at around 14-15 degrees Celsius (57-59 degrees Fahrenheit). If it is warmer, the process will go much faster.
- Co2 is produced during the process, so it is important to release the air from the clamp jar, otherwise, pressure will build up and the jar may explode. This is done by simply opening the lid once a day and closing it again. Halfway through the fermentation process, the activity increases, and it is a good idea to open the lid twice a day.
- When they are ready, it is a good idea to cut them into thin slices and place them back in a new, clean jar along with the saline solution. You can advantageously add vinegar to get a bit of acidity.
- They should be refrigerated from then on and use tongs to take them out, as bacteria from your fingers will counteract the process.
- Enjoy.