Beginner’s Fermented Cucumbers (No Vinegar, Just Salt & Time)

Type: Wild lacto-fermentation
Prep Time: 10 minutes
Fermentation Time: 5–12 days (depending on temperature and taste)
Skill Level: Absolute beginner
Good For: Gut health, preserving garden produce, ancestral flavour

Ingredients

• 6–8 small cucumbers (pickling or baby cucumbers work best)

• 2 cups (500 ml) water

• 1 tbsp sea salt (non-iodised, like fine sea or kosher salt)

• 2 garlic cloves, smashed

• 1–2 fresh dill heads or stems (or substitute dried dill seed)

• Optional:

  • 1 bay leaf

  • 5 black peppercorns

  • 1 slice of rye bread (to speed fermentation, traditional in Romania)

  • 1 horseradish leaf or grape leaf (to keep them crunchy)

Equipment

• 1 clean glass jar (1-litre size)

• A breathable cloth or loose-fitting lid

• A small weight (like a clean stone or a ziplock bag filled with water)

Method

1. Make the Brine

   • Dissolve the 1 tbsp salt in 2 cups of water. Stir until fully dissolved. Set aside.

2. Prepare the Cucumbers

   • Wash cucumbers well. Trim off the blossom ends (the small point opposite the stem — this helps prevent mushiness).

3. Pack the Jar

   • Place garlic, dill, and any optional spices at the bottom of the jar.

   • Tightly pack the cucumbers into the jar, standing upright if they fit.

   • Tuck in the optional rye bread slice or horseradish leaf if using.

4. Add the Brine

   • Pour the salty water over the cucumbers until they’re fully covered. Leave about 2–3 cm of space at the top.

5. Weigh Down the Cucumbers

   • Use a clean fermenting weight or small jar, or fill a ziplock bag with extra brine and place on top to keep the cucumbers submerged.

6. Cover and Store

   • Cover the jar with a clean cloth or a loose lid (never airtight!).

   • Set the jar in a cool spot out of direct sun (a countertop or cellar works). Let the magic begin.

Fermentation Timeline

• Day 2–3: Bubbles may begin to form. Brine may turn cloudy — this is normal.

• Day 5–7: Taste test! If still too raw, give it more time.

• Day 10–12: Fully fermented, tangy and ready.

• When happy with the flavour, seal the jar with a lid and refrigerate. It will keep for months.

Tips for Beginners

• Always keep the cucumbers fully submerged in brine to avoid mould.

• If a little white film (kahm yeast) forms, just skim it off — it’s harmless.

• If it smells rotten or has visible mould, toss it and try again.

Why It’s Good

• Rich in probiotics for gut health

• No sugar, no vinegar, no heat — just natural preservation

• Packed with vitamin C and natural antioxidants

• A great way to connect with ancestral, seasonal food wisdom