Lacto - Fermented Cucumbers - Stage 3
Lacto refers to lactic acid. All fruits and vegetables have beneficial bacteria (Lactobacillus) on the surface. In an oxygen-free environment, these bacteria convert sugars into lactic acid, which inhibits harmful bacteria and acts as a preservative. That's why we want our cucumbers to be completely submerged, so they’re in an oxygen-free environment.
horseradish root, 1 cm long
2 stem dill, preferably flowering
2 cloves peeled garlic
1 l of warm water
4 teaspoons of salt
All ingredients you can get in any Polish shop in Ireland.
Put cucumbers in the bowl.
Put horseradish, dill, garlic on the top of cucumbers.
Dissolve salt in warm water.
Fill the bowl with the salt water to within 1/4 from the top, all of your ingredients should be covered.
Cover cucumbers with small plate and put something heavy on the top.
As it ferments, the brine will become cloudy.
The cucumbers will be ready in 1 to 3 weeks.