Fermented Cucumber With Mustard Seeds And Dill Recipe
Ingredients
- 500g of cucumber, (approx. 2 large), washed well and sliced into 1cm rounds
- 3 garlic cloves, lightly crushed
- 1 tbsp of yellow mustard seeds
- 1/2 bunch of dill, washed well
- 12g of fine sea salt
- 300ml of filtered water
Method · 25 min
- First sterilise a 1 litre jar or container and fermenting weight
- Make the ferment at least 5 days before you want to eat it. Place the cucumber slices, garlic, mustard seeds and dill into the sterilised jar
- Dissolve the salt in the water, then pour over the cucumbers. Ensure everything is fully submerged and weigh down with the sterilised fermenting weight. Seal loosely
- Leave the cucumber to ferment in a cool, dark place at room temperature for 5 days until lightly bubbly and slightly tangy, and 'burping' the jar by opening it daily to release the pressure. Start tasting the cucumber after 3 days to get an idea of how the flavour is developing. 5 days is typical for a tangy flavour, but you can ferment for up to 2 weeks at room temperature – the sourness will increase the longer you leave it
- Once the level of acidity is pleasantly sour, store in the fridge to slow down the fermentation
- Ferment
- 25 minutes plus 5 days fermenting and 'burping'
Fermenting develops a deeper lactic acidity and funkiness than simply preserving in vinegar. This cucumber becomes sharp, fizzy with a complex and savoury flavour profile. Try this as an accompaniment to a dish that has richness and fattiness – like these Pork burgers. For more chefs' tips, explore our how to ferment vegetables guide, which explains the whys and wherefores of lacto-fermentation and provides inspiration and recipes for kimchi, sauerkraut, fermented chilli sauce and more.
