Pickled Cucumber

1. Layer the solid ingredients in a jar (roughly 4/5 full), press down firmly and weight it down (e.g. with a clean, sterilised stone).

2. Combine the water, sea salt and Molkosan®, and pour over the cucumbers. The surface of the brine should stand a good 2 cm above the cucumbers.

3. Cover with a piece of cheesecloth or a loosely fitting lid, making sure that the carbon dioxide produced during the fermentation process can be released.

4. Leave to stand in a warm place for 5 to 7 days. Then move to a cool, dark place (around 16 °C) to ferment further. When bubbles have stopped forming, seal the jars and keep them in a cool place. Pickled vegetables last roughly 6 months.