Fermented Vegetables: Cucumbers


| September/October 2003



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Fermented Russian Sauerkraut, Cucumbers and Root Vegetables provide digestion-enhancing enzymes in a tasty, colorful package.


Makes 1 quart

  • 3 cups cucumbers, sliced lengthwise into halves or quarters
  • ½small onion, sliced or chopped into small chunks
  • 1 clove garlic, finely chopped
  • 1 tablespoon horseradish root, chopped
  • 1 teaspoon mustard seed
  • ¼ teaspoon ground coriander seeds
  • 1 bay leaf
  • 3 sprigs dill, chopped
  • 2 tablespoons whey
  • Salt water to cover (1 tablespoon salt per quart of water)
  1. Combine vegetables, spices and whey in a large bowl. Gradually add mixture to the crock. Add weighting stones and push down firmly.
  2. Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment at room temperature for 10 days; store in cool place. Ready in 3 weeks.


Michael O’Brien studied biochemistry at Colorado State University. Previously an electrical engineer, he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to understand and promote healthy lifestyles.

Click here for the original article, Fermented Vegetables.





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