- 400g of Mini Cucumbers or Sliced Cucumber
- 300ml Unchlorinated Water
- 1 Shallot, Sliced Thinly
- 1/2 Tablespoon Unrefined Sea Salt
- 1 Caldwell’s Vegan Starter Culture for Fresh Vegetables
- 500ml Jar
- In a bowl, mix together 200ml of your water with your salt to make a brine.
- In another bowl dissolve the starter culture in your remaining 100ml of unchlorinated water and let the solution sit for 8-10 minutes to activate the starter bacteria.
- Whilst you’re waiting for the culture to activate, arrange your cucumbers in your jar. If using mini cucumbers, place them straight into the jar. If using regular cucumbers slice them into discs or long strips and add them to your jar. Try to leave as few gaps as possible.
- If you'd like the add some dill or other spices then you can add them to the jar at this stage.
- Mix the two bows of water together and fill both jars with the mixture up to the shoulder of the jars, making sure to cover all of the vegetables and leaving a gap of at least 1 inch at the top. If you need more water simply top up with more unchlorinated water.
- Mix everything together for a couple of minutes to make sure your two solutions are combined.
- Make sure that your vegetables stay submerged in the brine. The best way to do this is to use other vegetable, carrot and potato work well but we prefer to use cabbage leaves or a pickling weight.
- Seal the lid and let it ferment for 3-7 days at room temperature and out of direct sunlight.
- Once the bubbles in your ferment start to die down, transfer your jar to the fridge (or a consistently cold place).