5 cups pickling cucumbers
1 bunches of fresh dill
8 cloves garlic, whole and peeled
2 tablespoons pickling spices (pepper, bay leaves)
3 tablespoon sea salt
Soak the cucumbers in cold water for a few hours. Then scrub them thoroughly to prevent any mould from forming during the fermentation process.
Place the cucumbers, dill, garlic and spices in your fermentation pot. Sprinkle a bit of sea salt as you go along.
Prepare a brine of 3 tablespoons sea salt to 4 cups water. Make sure to stir well to dissolve the salt. Fill the fermentation pot with the brine so it covers the cucumbers.
Cover the pot, place it in a warm spot in your kitchen. Allow the cucumbers to ferment for 5 to 10 days.
Taste occasionally during the fermentation process. It’s ready when you’re satisfied with the taste.
Did you know?
Cucumbers are the number one fruit for beauty. A cucumber is made up to 95% water. Water is a key component in flushing out toxins from the body. Toxins cause wrinkly skin and other pigmentation defects.
Garlic, which is closely related to onions, leeks and shallots is normally added to food to enhance the flavour and aroma. However did you know that at its most basic garlic is medicine in nature. Just one clove of garlic has the following components, Vitamin C, B6, manganese selenium and fibre. It also contains calcium iron and potassium which help strengthen the bones in the body. It is known to be very effective for the common cold and flu’s. As it helps boost the immune system to get rid of the accumulated toxins. It is also known to help lower blood pressure, cholesterol and the risk of heart diseases. The antioxidants contained in garlic will help the kidney’s in detoxing the body. It will remove chemicals and other toxins that accumulate over time.