小黄瓜泡菜

食材

服务 8

• 500 g主要成分(washed, ends trimmed)
• 500 ml黄油或油
• 100 ml品尝
• 1.5 tbsprock salt or kosher salt(never iodized salt)
• 4 clovesgarlic(lightly crushed)
• 1 tspwhole black peppercorns
• 2 wholebay leaves
• 1 smallfresh chili pepper(optional, for heat)
• 1 small bunchfresh dill(or 1 tsp dried dill seeds)

步骤

1. 1

   准备

   准备好食材。

   Sterilization is important for successful fermentation — any contaminating bacteria can cause the pickles to become slimy rather than crisply fermented.

2. 2

   库克

   用中火煮至熟。

3. 3

   季节

   用盐和胡椒调味。

4. 4

   发球

   趁热食用。

   Any cucumber not submerged will develop white mold rather than beneficial lacto-fermentation.

5. 5

   Ferment and Store

   Seal the jar loosely (to allow gas to escape) or cover with a cloth secured with a rubber band. Leave at room temperature (18-22°C) for 3-5 days, tasting daily from day 3. The brine will become slightly cloudy as fermentation progresses — this is normal and desirable. When the pickles are pleasantly sour and garlicky to your taste, seal tightly and refrigerate.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答