Fermented Vegetables: Cucumbers
By Michael O'Brien
September/October 2003
 |
Fermented Russian Sauerkraut, Cucumbers and Root Vegetables provide digestion-enhancing enzymes in a tasty, colorful package.
|
Makes 1 quart
RELATED CONTENT
When you make this recipe with root vegetables you'll get all of the surprising health benefits fro...
Why is food gardening rising in popularity again? There are many reasons, but one of the biggest is...
Stimulate your senses with this nutritious recipe brown rice with salmon, tomato sauce and cucumber...
Make this traditional sauerkraut and get all of the surprising health benefits that fermented foods...
Make this Russian sauerkraut and get all of the surprising health benefits that fermented foods off...
- 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)
- Combine vegetables, spices and whey in a large bowl. Gradually add mixture to the crock. Add weighting stones and push down firmly.
- 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.