I am reading this wonderful book called NOURISHING TRADITIONS, it's my new bible,
I bought a copy for my mother and sister.
I have been inspired by the book to make home made pickles, as they praise the benefits of lacto-fermented vegetables. It is said that if you ferment your vegetables, they become even more nutritious, and enhances the digestibility of your other food, by encouraging the growth of healthy bacteria in your intestines.
My favorite is the cucumber pickles. You just wash then put a bunch of baby pickles in a jar, filled with filtered water, 1 tablespoon or more of salt( I put 2!), dill ( as you like), and 1 tablespoon of mustard seeds. I'm not very good with measures, I just do a "cha bu duo".
The book says to leave it out for 3 days, but I only left it 1 day because somehow, when I left it for 3 days the 1st time, it grew mold somehow. Maybe the jar was not air tight,and also it's too hot in summer!
So after 1 day, I put it in the fridge, and after 3 days, it was already tasty and crunchy! If course if you can wait longer, it's better ;).
And you can add garlic, and other goodies in it.
Cucumber has many medicinal benefits which make it an essential part of an ideal summer diet, due to its cooling effect. It also has diuretic properties which helps flush out toxins, and is rich in Vitamin B, phosphorus, calcium, zinc and other minerals.
After a few months of trying I finally found the perfect balance (photo above) for the perfect taste and texture:
1- 1,5 cup of white vinegar + 1, 5 cup of water, 2 big table spoon of sea salts, simmer everything to melt the salt.
2-Pour everything ins 3 pots, and fill the pots with mustard seeds, dill, 1 red chili pepper cut in 3, black pepper, white pepper, garlic, slices of ginger, carrot & cucumber cut in sticks- better then the small cucumbers. Add water up to the top.
3-Leave at room temperature for a day, then place it in the fridge. The longer you wait, the crunchier it will get, and the better it ill taste!