ingredients: small pickling cucumbers 2 T sea salt 1 T fresh dill (or more if you like) 1 t mustard seeds 3 to 4 cloves of garlic, quartered a dash of crushed red pepper (optional) filtered water
variation: add a few carrots, cauliflower or any other veggie
Directions: Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (use a small jar to weigh down the cucumbers inside the large jar. You want the cucumbers fully covered.) Cover the jar with the lids and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) Refrigerate to stop the fermentation process and enjoy!