Probiotic Cucumbers

by | Jun 1, 2017 | 8 comments

As a nutritionist I know the importance of gut health, so I’m on a bit of a mission to get you making even just ONE probiotic rich fermented food, and in my opinion this recipe is one of the easiest of them all! Implementing homemade fermented foods into your diet will aid with your digestion, boost your beneficial probiotic, enzyme and vitamin intake. You can easily change up the flavour profile of your probiotic pickles depending on your personal preferences by adding in mustard seed, chili, dill and/ or ginger for something a little different.

Yields1 ServingPrep Time4 minsDifficultyBeginner
 1/4 cup apple cider vinegar
 1 garlic clove
 Optional Flavours to Add In: chili, ginger, dill, peppercorns, fennel seed, mustard seed etc.
 Filtered Water
 4-5 cucumbers, sliced into strips
1

Wash the cucumbers in filtered water and slice into strips.

2

Add the cucumbers to a clean 2L glass jar.

3

Add all the ingredients and add just enough filtered water to cover the cucumbers.

4

Close the lid and place this onto a shelf in your pantry. Allow to ferment for 2-4 days (depending on the weather). If you're in a cold climate, wrap the jar in a jumper to help keep it warm and allow the probiotics to work it's magic.

5

When they are ready, place them in the fridge to chill.

6

Enjoy as a probiotic rich snack with guacamole, homemade beetroot hummus, cashew cheese or as a side.

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Ingredients

 1/4 cup apple cider vinegar
 1 garlic clove
 Optional Flavours to Add In: chili, ginger, dill, peppercorns, fennel seed, mustard seed etc.
 Filtered Water
 4-5 cucumbers, sliced into strips

Directions

1

Wash the cucumbers in filtered water and slice into strips.

2

Add the cucumbers to a clean 2L glass jar.

3

Add all the ingredients and add just enough filtered water to cover the cucumbers.

4

Close the lid and place this onto a shelf in your pantry. Allow to ferment for 2-4 days (depending on the weather). If you're in a cold climate, wrap the jar in a jumper to help keep it warm and allow the probiotics to work it's magic.

5

When they are ready, place them in the fridge to chill.

6

Enjoy as a probiotic rich snack with guacamole, homemade beetroot hummus, cashew cheese or as a side.

Probiotic Cucumbers
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8 Comments

  1. Jane

    Hello, I’ve read somewhere that vingar will kill the probiotics. Can you tell me if this is the case please.

    Reply
    • Jordan Pie

      Hi Jane, ACV actually has its own probiotics, so it will actually add diversity 🙂

      Reply
  2. Lisa

    Could we use this same recipe for zucchini?

    Reply
    • Sheridan Williamson

      Hi Lisa.
      We suggest sticking to cucumbers as zucchinis have not yet been tested and may react differently.

      Reply
  3. Caryn

    Hi Jordan I am really keen to make these but how do you tell if they are ready? Silly question but I have a family member who is immune suppressed and would love to get some if this into him to help his gut. Cheets

    Reply
    • Sheridan Williamson

      Hi Caryn.
      Once the mix is slightly fizzy and tangy, the cucumbers are ready. If using the Kultured Wellness Cultures, then it will just take a couple of days in this heat to be done.

      Reply
  4. Anna Patsiouras

    Hi Jordan,
    Just wondering when you know they are ready? How will I know if mine need 2 or 4 days? Can I leave them too long?
    Thank you!
    Anna

    Reply
    • Sheridan Williamson

      Hi Anna.
      Please see reply below 🙂

      Reply

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