Fermented cucumber salad
A source of probiotics and vitamins, this fermented salad promotes better digestion and strengthens the immune system. The refreshing taste of cucumbers and spices makes it an ideal complement to any dish.
Slice cucumbers (450 g) into rounds about 5 mm thick. Cut the onion (100 g) into large cubes, the bell pepper (80 g) into cubes, and the garlic (20 g) into slices. Place the vegetables in a clean jar along with the dill (10 g).
Pour water (450 g) over the vegetables, then drain the water into a bowl and dissolve the salt (20 g) and sugar (15 g) in it. Add mustard seeds (1.5 g), coriander (1.5 g), cumin (1.5 g), and black pepper (1.5 g). Return the brine to the jar so that the vegetables are completely covered.
On keto, it’s better to consume such fermented products in small portions. If the recipe includes sugar for fermentation, most of it is used to feed the bacteria and yeast, and readiness should be checked by taste: the drink or preparation should not remain noticeably sweet.
Tightly close the jar and leave it at room temperature away from direct sunlight for 2-3 days. On the second day, small bubbles should appear.
When the taste becomes pleasantly sour, store the salad in the refrigerator. Serve chilled as a fermented snack or side dish.
If you have any questions about the recipe "Fermented cucumber salad", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
