Fermented pickles are a probiotic-rich, tangy, and flavorful addition to your meals. Unlike vinegar-based pickles, fermented pickles are made through lacto-fermentation, which enhances their nutritional benefits and gut-friendly properties. Here's how you can make them at home.

Ingredients:

• 4-5 medium cucumbers (preferably pickling cucumbers)
• 2 tablespoons sea salt (non-iodized)
• 2 cups filtered water (chlorine-free)
• 2-3 cloves garlic, peeled
• 1 teaspoon mustard seeds (optional)
• 1 teaspoon black peppercorns (optional)
• 1 teaspoon dill seeds or fresh dill
• 1 bay leaf (for crispness, optional)
• 1 grape leaf or oak leaf (for extra crispness, optional)
• 1 quart-sized glass jar with an airlock lid or a fermentation weight

Instructions:

1. Prepare the Brine:
• Dissolve the sea salt in filtered water to create the brine. Ensure the salt is fully dissolved before use.
2. Prepare the Cucumbers:
• Wash the cucumbers thoroughly.
• Trim the blossom ends off (this helps prevent softening during fermentation).
• If using larger cucumbers, slice them into spears or rounds.
3. Pack the Jar:
• Place the garlic, mustard seeds, peppercorns, dill, and bay leaf at the bottom of the jar.
• Add the cucumbers, ensuring they fit snugly.
• Pour the prepared brine over the cucumbers, making sure they are fully submerged.
• If using a fermentation weight, place it on top to keep the cucumbers submerged.
• Secure the lid. If using an airlock system, install it according to the instructions.
4. Ferment the Pickles:
• Place the jar in a cool, dark place (around 18-22°C or 65-72°F).
• Let it ferment for 5-10 days, depending on your taste preference.
• Check daily for bubbles and taste after 5 days to see if they have reached the desired tanginess.
5. Store the Pickles:
• Once the pickles are fermented to your liking, transfer the jar to the refrigerator to slow fermentation.
• They will continue to develop flavor over time and can last for months when stored properly.

Tips for Success:

• Always use non-chlorinated water, as chlorine can inhibit fermentation.
• Ensure all ingredients remain submerged to prevent mold growth.
• If you notice a white film (kahm yeast), it's harmless; simply skim it off.
• Experiment with different spices like coriander, red pepper flakes, or cloves for unique flavors.

Enjoy your homemade fermented pickles as a side, snack, or flavorful addition to your meals!