5-7 very fresh sardines
1-2 tbsp. salt
1 tbsp. peppercorns
5-7 bay leaves
1 tsp. coriander seeds
fresh dill or some dill seeds
1 cup kefir whey
Descale the fish, cut the heads and clean the belly.
Put into the glass dish and add all the other ingredients.
Top up with water so the fish is completely covered.
Float a small plate on the top of the fish to keep it submerged in the brine.
Ferment for 3-5 days.