Fermented vegetables
lacto-fermented cucumbers in brine
living winter preserves tradition
Cucumbers, brine, dill, garlic, horseradish leaves, fermentation, small barrels, jars
Fermented cucumbers, Barrel cucumbers
Fermented, not vinegar-pickled
In rauginti agurkai, acidity develops during fermentation. In vinegar-pickled cucumbers, the acidity is supplied by vinegar.
Fermented cucumbers therefore have a livelier lactic acidity and a different aroma. According to the Universal Lithuanian Encyclopedia, fermentation is a biochemical preservation method: lactic acid formed from carbohydrates during fermentation preserves the products by suppressing spoilage bacteria, so 1-3% salt is added and vitamin C remains in fermented products.
Spices
Dill umbels, garlic, horseradish leaves, cherry, currant, or oak leaves add aroma and help cucumbers stay firm.
Family recipes vary in spices, but the brine logic remains the same.
Under the brine
Cucumbers must be submerged. If they rise above the liquid, they can mold and spoil.
A clean weight, small plate, or special fermentation weight is used for this.
Serving
Rauginti agurkai are eaten with potatoes, meat dishes, porridges, sandwiches, herring dishes, and winter soups.
They add acidity and crunch to rich dishes.
Recipe
How to ferment cucumbers
When fermenting cucumbers, do not reduce the salt casually and keep the cucumbers under the brine. This matters for both flavor and safety.
Ingredients
- 1.5-2 kg small cucumbers
- 1.5 l water
- 45-60 g salt
- Dill umbels
- 4-5 garlic cloves
- A horseradish leaf or piece of root
- Cherry, currant, or oak leaves if desired
Method
- Wash the cucumbers and soak them in cold water for several hours.
- Place spices and cucumbers in a clean vessel.
- Dissolve the salt in water and pour over the cucumbers.
- Weight them down so the cucumbers stay under the brine the whole time.
- Keep at room temperature until fermentation begins, then move to a cool place.
Notes
Mold, a bad smell, or slimy brine are signs not to eat the product.
Use food-safe vessels for fermentation.
