There is nothing better that biting down on a nice crunchy piece of pickle. Cultured Pickles are easy and delicious version of the classic pickle. It keeps it crunch and has a nice natural sour note to it.
Begin by starting the brine. Add 1 1/2 tablespoon of salt to some water.
Stir to dissolve. Add some chili flakes. Allow the flavors to mingle while you prepare the cucumbers.
I chose small cucumbers because I wanted tiny medallions. Wash the cucumbers well and slice.
Cover the cucumbers with the brine and let the cucumbers sit in room temperature for a couple days. Then place them in the fridge. Enjoy these pickles in sandwiches, salads or just for a snack.
For more cultured recipes go to https://eatitnoworeatitlater.com/2014/05/17/the-eczema-diet-part-3-homemade-kimchi-and-sour-beets/
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