Fermented Pickles
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Ingredients
For the whole Kirby Cucumbers:
  • Kirby cucumbers, washed and trimmed (enough to fill a 2lt jar)
  • 5 Garlic cloves, sliced in half
  • 3 Garlic Scapes
  • 4 sprigs Dill
  • 1 Tbsp Dulse
  • Brine, to cover
For the chopped Kirby Cucumbers:
  • Kirby Cucumbers, washed, trimmed and cut into 1 inch rounds (to fill a 1lt jar)
  • ½ small Red Onion, thinly sliced
  • 4 sprigs of Dill
  • Brine, to cover
For the Lemon Cucumber:
  • 3 Lemon Cucumbers, cut into wedges (enough to fill a ½lt jar), wash and trim
  • 4 Thai chilies
  • 1 sprig of Dill
  • 1 tsp Dulse
  • Brine, to cover
For the Beans:
  • Beans (Dragon tongue, green, yellow, purple) (enough to fill a 1lt jar), wash and trim
  • ½ Fennel bulb, thinly sliced
  • 1 tsp Fennel Seeds
  • 1 Lemon, zest
  • 1 tsp Dulse
  • Brine, to cover
For the Padron Peppers:
  • Padron Peppers (or other small peppers or chilies) (enough to fill a 1lt jar), wash and trim
  • 6 Thai chilies
  • 4 Garlic cloves, sliced in half
  • 1 tsp Dulse
  • Brine, to cover
For the Carrots:
  • Carrots (orange, yellow, purple) (enough to fill a
  • 5 Slices of Ginger
  • 5 Slices of Turmeric (or ½ tsp dried)
  • 3 Garlic clove, sliced in half
  • ½ tsp Cumin seeds
  • ½ tsp Dulse
  • 2 grinds of Black Pepper (for better turmeric absorption)
  • Brine, to cover
For the Brine:
  • 6 Tbsp sea salt
  • 8 c filtered/spring water (the chemicals and additives in tap water can prevent proper fermentation)
Instructions
For the Brine:
  1. Dissolve the salt in the water by whisking it together in a bowl and giving it a bit of time (15 minutes?)
  2. If you're anxious to get going, heat up ½ a cup of the water on the stove with all of the salt. Simmer it until it all dissolves and then add it to the rest of the water (this means you won't have to heat the whole brine and wait for it to cool down).
For the Pickles
  1. Pour this over the veggies in the jars, leaving about an inch at the top
  2. Weigh it down with a cabbage leaf and/or another weight.
  3. Put the lid on and put the jar in a dark place.
  4. Burp the jars twice a day (unscrew the lid to let air escape, and then screw it back on).
  5. Three to four weeks later, (taste for acidity, it will take longer in cooler temperatures) transfer to the refrigerator.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/condiment/fermented-pickles-homemade-probiotics/