Fermented cucumbers from Ferment: From Scratch: Slow Down, Make Food to Last (page 87) by Mark Diacono

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Korean kimchi tofu taco

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Calls for the book's "5% brine" on page 32. Allow to ferment for anything from 1 week to 1 month.

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