Fermented cucumber with mustard seeds and dill
- Ferment
- Makes 1 litre jar
- 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.
Ingredients
Metric
Imperial
- 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
Equipment
- 1l Kilner jar
- fermenting weight
Method
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
- 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
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
- 12g of fine sea salt
- 300ml of filtered water
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
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