K4 Cultured Gherkins - a Home Fermentation Recipe
Here is our very first K4 lacto-fermentation recipe for sharing with you! These are incredible, especially if you've grown the gherkins yourself (we did, and we harvested 15 litres of these giant pickles from one single plant!), and a great way to get some probiotics into your diet the old-fashioned way. What are probiotics? They're the lovely bugs present in fermented foods (such as these gherkins) that your gut loves.
They're naturally fermented, tangy, salty, spicy, and gherkin-y as. Use them to add an healthy punch in the same way you would use sauerkraut.
Throw these at your next burger and you'll be gourmet AF.
And... it's good for you!
NOTE: if you're on town supply water and your water has been chlorinated, then you'll need to remove the chlorine to make sure your fermentation is effective. The easiest way to do this is to bring water to a rolling boil for at least 10 minutes first so that the chlorine evaporates. Cool this water down and use this as your water for your fermentation recipe.
- Approx 1kg spray-free gherkins (oversized ones are actually the best)
- 1/2 cup K4 Kombucha Vinegar or unpasteurised raw apple cider vinegar
- 1/4 cup Mint & Camomile K4 Kombucha
- 1 cup fresh filtered water (see note)
- 1 tsp seeded mustard (omit for AIP)
- A lovely handful of fresh dill
- 1 tbsp sea salt (non-iodised)
- 2 tsp K4 Cultured Garlic Brine
- 3 whole cloves K4 Cultured Garlic
- Large sterilised jars and lids (we prefer Fido jars for fermenting - google and purchase - you won't be disappointed)
- Make sure you have clean hands and sterilised equipment (either boiled equipment or the equipment has been in an oven at 100C for at least 10 minutes).
- Wash and de-prickle the outside of the gherkins by giving them a quick scrub in fresh water.
- Slice lengthwise into thick juicy wedges.
- Combine all other ingredients in a large bowl and stir until the salt is dissolved.
- Pack the sterilised jars with gherkin wedges, leaving approx 5 cm space at the top of the jar.
- Pour the fermentation liquid over the top of each jar. If you don't have enough to go around, top up with a little more filtered water.
- Seal the jars. If you are using non-Fido jars, then make sure you back the lids off just a touch to allow fermentation gases to escape.
- Place the jars in a container to catch any spills during the process of fermentation.
- Place in a warm cosy area, out of direct sunlight, and somewhere that the temperature ranges between 15-24C.
- Leave for 21 days, inverting the jar once every 2 days.
- When complete, check the ferment for food safety - if there are any signs of mold - discard the batch (even surface molds have microscopic tendrils throughout the food that you do not want to be eating). Reconsider your food handling and sterilisation methods.
Once complete, pop in the fridge (you may need to decant your gherkins and brine into smaller jars to get them to fit) and refrigerate. Then use to embellish your beautiful burgers or to any dish you think needs a homemade, lacto-fermented nutritious tune-up!