How to make fermented cucumbers
Ferment cucumbers yourself - it's easy with our recipe!
It's just cucumber season again - the perfect time to Ferment cucumbers! We are already in the middle of fermentation fever ... 🙂
(For the impatient: Here you can find the recipe!)
Even if we haven't really been able to bring in huge cucumber harvests on our own balcony - great cucumbers grow in the garden of Till's parents, and otherwise we are always happy at the market 🙂
In general, we are really big cucumber fans - both raw as a snack, in a salad, on bread, as stewed cucumbers ... they are just super versatile! And especially in summer, cucumbers are super refreshing, crunchy and, with their high water content, a great companion on hot days.
But cucumbers can do a lot more! If you ferment them lactic acid, they not only convince with a great aroma, but also with many Lactic acid bacteria. 🙂 Spiced up with spices such as mustard or dill, they are reminiscent of pickles - and are a great side dish for grilling or as a topping for burgers and hot dogs.
But cucumbers are not only delicious - they can also convince with their ingredients!
Why are cucumbers healthy - and what should you watch out for when eating them?
Cucumbers as a slimming agent - who hasn't heard that before? That's because cucumbers a lot of water and are therefore very low in calories. If you (like Till) have problems drinking enough water - just pick up the cucumber more often!
What nutrient Concerned, cucumbers can mainly by Vitamin K score, other vitamins and minerals (such as magnesium, potassium and B vitamins) are also available - but in smaller quantities.
By the way, in order to get as many nutrients and fiber as possible, you should eat the cucumber with its skin - there is a lot of good in it 🙂
But cucumbers also contain bitter substances - namely Cucurbitacins. Since cucurbitacins can cause gastrointestinal intolerance or worse even in small amounts, these substances were specifically "bred out" of the cucumbers. The vast majority of cucumber varieties today hardly have any cucurbitacins - but even today cucumbers can produce more bitter substances under severe stress (this is rarely the case).
It is therefore important: The bitter substances accumulate on the stem of the cucumber - you should therefore cut away the end of the cucumber if it has a bitter taste and not eat it. And especially important: If a cucumber tastes particularly bitter - dispose of it completely and do not eat!
What are the benefits of fermenting cucumbers?
As with other fermented vegetables, the main focus here is on microbes - namely the lactic acid bacteria that cause the Lactic acid fermentation arise!
In short: When fermenting, we create certain conditions (salt concentration, temperature, oxygen concentration) that promote the growth of certain lactic acid bacteria. This makes the ferment durable and creates the typical lactic acid taste. You can also find more information on this topic in our article “What is fermentation”.
Fermented cucumbers are therefore not only delicious - they are also "lively“And full of lactic acid bacteria that probably have one positive effect on your intestines to have!
Which type of cucumber is best for fermenting?
Cucumbers belong to the cucurbit family and there are essentially 2 types - snake cucumbers and pickled cucumbers!
Snake cucumbers are long and thin and nowadays mostly the "standard cucumber". They have a relatively thin skin and contain a lot of pulp - therefore, in our experience, they are not very suitable for fermentation.
Pickling cucumbers are small and thick, with a firmer shell. Perfect for fermenting!
Your pickling cucumbers should have the following properties:
- rather small - then there is less pulp. This means that the cucumbers will not be so soft later during fermentation.
- firm and plump - soft cucumbers become even softer in consistency through fermentation.
And now - let's start with the recipe!
Our recipe for fermenting cucumbers!
A little tip First of all - we use for our fermented cucumbers different spices and Herbs according to your mood! For example, dill, mustard seeds, peppercorns, chilli, fresh coriander ... let your imagination run wild!
Do you want to know which equipment we use ourselves - and start right away? Then then clickHERE!
Ferment cucumbers - quick & easy!
- a small glass (we use glasses with a rubber ring) - with a volume of around 500ml
- 3-4 pickling cucumbers
- 1/4 onion
- 1 clove of garlic
- Spices and herbs to taste ((mustard seeds, dill, chilli, coriander seeds, coriander ...))
- untreated salt
And here's a short one FAQ with your most common questions:
What is the difference to pickled cucumbers?
Pickled cucumbers are usually not fermented, but rather pickled with vinegar - so they are classically "pickled cucumbers". However, this also means that lactic acid fermentation does not take place and you have no “living” ferment!
How long do fermented cucumbers keep?
Fermented cucumbers can be stored unopened in the refrigerator for several months. Even after opening, they will keep for several weeks in the refrigerator - make sure you only remove them with clean cutlery!
How long do the cucumbers have to ferment?
We ferment cucumbers for 7-14 days, depending on the desired taste and consistency. Then they go to the fridge 🙂
My cucumbers are very soft after fermentation - what can I do?
Since cucumbers mainly consist of water, they quickly become relatively soft when fermented - so that's quite normal at first. For “crunchier” cucumbers, you can choose a slightly higher salt concentration (4-4.5%). Also, be sure to remove the ends of the cucumbers.
Do you want the complete all-round carefree package? Then the complete package * is just right for you!
Otherwise we recommend the following suitable products:
580ml Weck tumbler *
The associated sealing ring *
Wake-up clips *
Glass weights * for weighting down
Advertising notice for links with asterisks (*)
This is an affiliate link - that means: If you buy something on the linked website, we receive a small commission. But this has no influence on how we rate the product or a provider! We always remain transparent and honest - we only recommend products or providers that we really stand behind. Particularly important: They arise naturally for you NOadditionalcosts! However, you are helping us and this project.
Thank you! ❤
Hi, we are Miriam and Till! We currently live in beautiful Cologne and work professionally with the biology of aging. Miriam works in particular on the connection between intestinal bacteria and various aging processes. Besides our work we love to cook and of course to experiment with ferments :) This article was written by Miriam.
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