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Lacto-fermented pickles are naturally sour, probiotic-rich pickles made by submerging cucumbers in a salt brine with dill, garlic, and horseradish for 10 days—no vinegar or canning required.
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Soak cucumbers in ice water for an hour or two before pickling.
Slice cucumbers in half or quarters.
Mix the salt, spices, and water together until dissolved.
Add cucumbers and the grape or horseradish leaf to the brine, making sure everything is completely submerged below the brine.
Ferment for approximately 10 days until sour and tangy.
If Kahm yeast (white film) appears on the surface, skim it off and continue fermenting.
Transfer to the refrigerator once fermented to your liking. Keeps for a few months.
Written automatically by CookOS, not by the creator.
Transfer fermented pickles to the refrigerator once fermented to your liking; they keep for a few months.
Written automatically by CookOS, not by the creator.
Fermented pickles use salt brine to develop sourness and beneficial bacteria over time, while vinegar pickles rely on added acidity. Fermented pickles are probiotic-rich and tangy without vinegar.
Ferment for approximately 10 days until they reach your desired sourness and tanginess. Transfer to the refrigerator once fermented to your liking.
Kahm yeast is a harmless white film that can appear on the surface during fermentation. Skim it off and continue fermenting—it does not affect safety or taste.
Yes. Maintain the ratio of 5 tablespoons finely ground sea salt per 3 quarts filtered water, and scale ingredients proportionally. Keep cucumbers fully submerged.
Once transferred to the refrigerator, fermented pickles keep for a few months.
