Ingredients
- 450 grams pickling cucumbers, washed & spiral cut
- 5 garlic cloves, sliced
- 2 tablespoons dried onion flakes
- 1 tablespoon gochugaru red pepper flakes
- 2 tablespoons ginger, fresh & sliced
- 350 grams water
- 28 grams sea salt
Instructions
- Wash all of your fermentation equipment (jar, weight, and lid)
- Wash your pickling cucumbers in cool water. Using a spiralizer, spiral cut the cucumbers. (alternatively, you can cut the pickles however you want.)
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Add the spiral cut cucumbers into the bowl on your scale until the scale reads 400 grams.
- Remove the bowl from your scale and set aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 400 grams of filtered water to your mason jar.
- Add the cucumbers from your bowl, into the mason jar with water.
- Place a small bowl on your scale and tare/zero the scale. Weigh out 28 grams of salt. Then add the salt to the jar of cucumbers and water.
- Add all the remaining ingredients.
- Place your standard mason jar lid on the jar, and secure. Shake the jar vigorously for 2 minutes.
- Remove the mason jar lid. Place your fermentation weight in the jar making sure to submerge the cucumber pieces and weight fully in the liquid.
- Secure the mason jar lid and allow to ferment for 2 weeks before storing in the fridge.
