Fermented Dill Pickles
- 1 Veggie Culture Starter Packet. I use Body Ecology*
- 1/2 cup of water and ½ teaspoon of honey for packet
- 1 English cucumber sliced into ¼ inch thick rounds
- ½ teaspoon dried black peppercorns
- ¼ teaspoon caraway seeds
- 2 sprigs fresh dill or ½ teaspoon dried dill
- 1 ½ cups of water
- 1 teaspoon Himalayan salt
- 1 green cabbage leaf
- To activate culture starter, pour starter into a bowl and add the ½ cup filtered water and honey. Stir and set aside.
- Place sliced cucumber rounds into mason jar, add peppercorns, caraway seeds, and dill.
- In a large glass, add 1 ½ cups of water and 1 teaspoon of salt, stir well until salt is incorporated. Pour into cucumber jar and stir in the prepared culture starter.
- Roll cabbage leaf and fold into thirds. Place on top of cucumbers and gently press down so that cabbage leaves are submerged under the water. Be sure to leave 1 inch of space on the top in case cucumbers expand while culturing. Seal mason jar tightly with lid and place in a dark warm cupboard in the kitchen for 3 days. (It would be wise to place jar under a plastic container or mixing bowl to catch liquid if any leaks out during fermentation.)
- Taste pickles and if they are at the desired flavor, store in the refrigerator for up to 2 months. Bon appetit!
- Makes approximately 1 ½ pints