Recipe for crispy fermented cucumbers

Steps

• 1
  Wash the cucumbers thoroughly, removing their prickly hairs with a brush.
• 2
  Cut off both ends, then make a crosswise incision, but do not cut them in half.
• 3
  Place a large bunch of dill and the peeled garlic cloves at the bottom of the jar.
• 4
  Arrange the cucumbers tightly against the sides of the jar, filling any gaps with smaller pieces.
• 5
  Pour the brine (1.5 liters of water and 33-35 grams of salt) into the jar until the cucumbers are completely covered.
• 6
  Seal the jar and place it in a not too warm, sun-protected place.
• 7
  Each day, slightly open the lid of the jar to allow the accumulating gases to escape.
• 8
  Observe the fermentation, indicated by bubbles and cloudiness. Taste it too; there's a lot to learn from it!
• 9
  The cucumbers are usually ready in 7-10 days, but they are most delicious after 14-20 days.
• 10
  For longer storage, transfer the cucumbers into smaller jars and refrigerate.
• 11
  We think dill and garlic are plenty, but you can experiment with horseradish, mustard seeds, or even coriander seeds alongside the cucumbers – adjust the flavor profile to your own taste!