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Winemaking
Fermented cucumbers are a great addition to dinner, and also to spring sandwiches. It's worth reaching for them all year round, because they are a source of valuable probiotics that have a positive effect on strengthening our immunity. In addition, fermented cucumbers contain plenty of B vitamins, vitamin C, K, E and A. Moreover, they contain a lot of water—they quench thirst and, importantly for people on a diet, reduce cravings for sweets and speed up metabolism. They have a positive effect on our skin and nails, which will be appreciated mainly by women. These are just some of the advantages of fermented cucumbers. The fundamental one, of course, is their taste, which foreigners also admire. We recommend a simple recipe for fermented cucumbers that always turn out!
Start with the jars. If you are reusing ones that have already been used, make sure they are clean, the lids show no signs of rust, and they tighten well. All this is to ensure your work does not go to waste.
For 1 kg of cucumbers, you will need 2 jars with a capacity of about 1 L. We realize that you usually prepare a larger batch at once, so the base recipe is easy to double or triple as needed.
- Wash the cucumbers, dill and horseradish root in cold water.
- Cut the horseradish into two pieces.
- Separate the garlic into cloves (you don't need to peel them).
- Place a sprig of dill, 3 cloves of garlic and about 2.5 cm of horseradish root on the bottom of the jar.
- Arrange the cucumbers vertically so they fit tightly together. You can place small ones horizontally on top to fill the jar.
- Prepare the brine for the cucumbers - a salinometer will be helpful (use 1 heaping tablespoon of salt per liter of water).
- Pour the hot brine over the cucumbers in the jars so that it covers all the cucumbers.
- Tighten the jars firmly and leave them for 3 days at 20℃.
- Then you can move the jars to a place with a lower temperature.
- The cucumbers are ready after about 2–3 weeks.
We can also ferment in stoneware crocks; this traditional fermentation method allows you to achieve excellent flavor. The undeniable advantages of stoneware include its high resistance to acids and thermal properties that ensure high temperature stability inside the vessel.
