They are soooo good!!! To ferment your cucumbers, slice them and add plenty of spices such as juniper, peppercorns, fennel seeds (but feel free to be adventurous and try different spices), a sliced onion, and a clove of garlic. It’s very important to ensure that the cucumbers don’t turn into a mushy, less delicious texture, so add a source of tannin. Either an oak leaf would work or also some green tea (I used green tea). Then, I put a cabbage leaf on top to prevent spices or cucumbers from making it outside the salt brine and attracting mold. So, after fermenting and being pushed down by a smaller jar filled with water, you will get wonderfully crunchy cucumbers!!
Enjoy!!
