When there are more cucumbers than I can finish within the day, I ferment them to preserve and have a small portion in every meal. Fulfilling this year’s plan of having more fermented food regularly.
Cut cucumber into slices, weight and mix with 2% its weight in salt for half a day to soften. Fill a jar 2/3 full with softened cucumber and its juice, cover up with 2% brine, cover loosely with cling film and leave at room temperature to ferment. It will start bubbling after a day, after 4 days it will be sour enough for my taste, transfer into a preserving jar and keep in the fridge with the lid loose.
Can be served as such, or change the flavour by adding a spicy plum sauce and a sprinkle of sesame and seaweed.
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