Fermentation #6 – Spicy Cucumbers

The cucumbers were looking lovely at the farmers market and decided to do a quick ferment!

Fermentation is a lot of fun. I love how you can transform raw ingredients with just salt, water, temperature and time. It doesn’t involve a lot of equipment and really just relies on a few core concepts to get you started. It’s super accessible and can also be taken to very complex places if desired.

This is the first lacto fermentation recipe that I’m sharing on my substack as a standalone feature and figured starting with cucumbers was a good place to start! The cucumber pickle is one of the most common and instantly recognizable ferments in the US. And while pickles are ferments are a bit different, we’re still calling these pickles because you know… they’re pickles (if that makes sense).

We’re keeping this one pretty standard with some Coriander & Cumin Seeds and a few Garlic Cloves. I got some local gochugaru from the farmers market and added that as well for some heat.

I always say this with fermentation, but you can really use any herb or spice that you like and can even use more acidic ingredients like lemon peels or ingredients like fresh grated ginger. Go wild, have fun and try different things.

I hope that you enjoy.

Cheers,

Joey

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