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Tsukemono • Lacto-fermented cucumber
Tsukemono • Lacto-fermented cucumber
VIDEO RECIPE
USEFUL INFORMATION
Yield
Yield
250g
Ingredients
Ingredients
- 250g Cucumber
- 5g Grey salt or other non-iodised salt
Method
Method
- Slice the cucumber with a mandoline
- Add the salt and massage gently
- Leave to drain for at least half an hour
- Transfer into a clean container and push the cucumber slices towards the bottom to cover them entirely with the released water
- Allow to ferment at least 3 or 4 days at room temperature, before storing in the fridge
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