Lacto-Fermented Cucumber Relish

A relish is usually a preparation of fermented fruits or vegetables used as a condiment. All kinds of relishes can be prepared, but the cucumber relish is probably the most well-known. Most store-bought relished use vinegar for pickling, but this traditional recipes uses lacto-fermentation to create the acidic taste and probiotic value of that food.

  • 4 large cucumbers, finely chopped
  • 2 tbsp fresh dill or 2 tsp dried
  • 2 tbsp sea salt
  1. In a bowl, mix the chopped cucumbers, dill and sea salt.
  2. In a quart sized jar equipped with a lid, pack the cucumber mixture tightly with a wooden spoon of your fist, making sure to extract the most water out of the mixture. You want the water to cover the mixture for the fermentation process to happen and to prevent mold from forming.
  3. Add some filtered water if needed.
  4. Make sure that there is at least one inch of room between the liquid at the top of the jar as the mixture will expand during fermentation time.
  5. Cover the glass jar tightly with the lid and leave in a warm place for 2 to 5 days. You can taste the relish during the fermentation process to know if it’s ready or not.
  6. When ready, transfer to the refrigerator.

recipe and photo – paleoleap.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s