After making Sauerkraut, I tried making fermented cucumber.
I referred here for the recipe...
Apparently it is not easy making crunchy cucumber pickles due to its high water content... In order to avoid making mushy naturally fermented cucumber pickles, some tannin needs to be added. I tried by adding dried bay leaf.
But it still ended up being mushy. Sigh! Poor piglet helped to finish it up.
The next batch I will reduce room temperature fermentation time and use tea leaves instead.
Ingredients
Water, Salt, Cucumber, bay leaf
Method
1.Wash cucumbers
2. Cut and stuff cucumbers into jar
3. Add 3% of salt into drinking water. e.g. 4g of salt for 100ml
4. Pour salt brine into jar
5. Leave on countertop (room temperature) and taste it every 6-12 hours.