FERMENTED RELISH

Difficulty: Easy
Active time:
5 mins
Total time:
5 mins

Cucumbers, dill and a little salt: as far as fermented condiments go, you can’t do much simpler than this one. And yet, after trying this relish, we promise you’ll never look back. To make
it a little fancier, combine it with a bit of lactofermented mayo (our picture), and you’ve got a homemade tartare sauce!

PRODUCTS YOU WILL
NEED FOR THIS RECIPE
DIRECTIONS
5L GLASS
FERMENTATIONC ROCK 
45 FERMENTED
FOODS RECIPE BOOK
Ingredients

24 small cucumbers, finely chopped

2 tbs (30 ml) dill, chopped 1

 

 

1 tbs (15 ml) salt

Lactofermented Ketchup

In a bowl, combine the cucumbers, dill, and salt. Transfer the mixture to your Mortier Pilon jar. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

Let the mixture ferment at room temperature, covered, for at least 4 days. Once the desired level of fermentation has been reached, refrigerate or serve.

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