Well… we had a surplus of cucumbers so I’m trying a fermented pickle for the first time. The cukes filled about 2/3 of a 5 gallon crock. Hard to find a recipe for that size so I had to adapt. The brine formula is standard so it’s really a matter of taste for the rest. I’ll let you know the result in about 2 weeks.
I started these on Friday. It appears that the miracle of lactic fermentation is occurring…
They smell delicious.
I love Korean fermented pickles, but I always eat the whole damn thing before it ferments (I’m a half-sour fiend). In case you’re interested, here’s a recipe. http://crazykoreancooking.com/recipe/cucumber-kimchi