Preserving Cucumbers The Ancient Way - Lacto Fermented Cucumber Pickles - Probiotic Superfood 

Thanks! Any videos on fermentation will be greatly appreciated

Yes!!! Fermented food is so life sustaining! I lacto-ferment green beans using a similar recipe and they are my favorite! (A bit of black tea leaves will help them stay crunchy). I also ferment carrots with jalapeños and garlic, jars of various radishes and turnips, make my own fermented tobasco sauce. Preserve lemons in salt…kimchi, Sauerkraut. (I’m going to have to try your idea of adding some juniper berries next time). The jars keep more than a year and it’s so nice to open up a jar of summer ferments in the middle of January. Good stuff, Nate!

Thank you. Straight to the point. No filler crap

Brilliant podcast. Thank you very much.❤

That was perfectly succinct and 100% useful, very well done! Every question I was asking myself was answered, dang! Congratulations man! Well done indeed!

I love making fermented pickles!

Awesome vid brother - more ancient techniques like this please! God bless you.

I didn't know about cutting the blossom end off. Thanks!

Love this thank you

Awesome video. Just what I needed to take care of the excessive cucumbers this year.

Inspiring and empowering

Gonna try this right now, thank you for the tutorial.

This is on my to-do list for sure. Thanks for sharing! I am fermenting cherry tomatoes today. 😋

Another good reason to pack the cucumbers in is, so they dont float up, and stay submerged under the liquid. 😁👍

Thank you 😊 💓

Informative and simple. Nice.

Thank you very much for this ancient, healthy recipe. I will apply your recipe to my cucumbers to start my lacto fermented cucumber pickle very soon. I will share the result in a week or so. Thanks again.

Read the label on the newer Kirkland pink salt. It is iodized now. I bought it out of habit and didn't notice for months.

Amazing useful information. Thank you so much!

Thank you

Great stuff

Thanks for your time and effort spent helping us. Alf😊😊😊

Fabulous video!!! Doing cucumbers tomorrow! Just did 3 big quarts of sungold tomatoes and 2 big heads of cabbage today ❤

Prefer these to vinegar any day!

Again a very good video. And it is true, the microbes you need are with the cucumber. You only need salt and water. So easy without electricity.

Thanks

Love fermented pickles! Next year I am going to grow my own. Thanks for sharing your recipe! I love your channel.

Thanks more preserving knowledge

I have a late season planting of pickling cucumbers! I’m definitely going to make these! Thank you!

Thanks for the recipe

Seriously perfect timing. I was just looking for a good recipe for lacto fermenting cucumbers. 😂

This really Awesome Nate! I don't like any veggies in vinegar. Never have. Now I know how to make the good and natural stuff. Thank you so much! So very grateful ❣️

Thank you for sharing

Great.. thanks

Thank you. Just picked fresh cucumbers today. I will try this.

Thank you for this video, I have wanted this information for a long time

Thank you. Excited to give this a try.

Thanks for the knowledge buddy..... I've never done this before so as soon as the pickling cucumbers are coming on I'll get busy with it. I have to be honest and I have a fear of getting sick eating these...lol but I trust you my friend.

Great video!

Yes please much much more on preservation and fermentation storage 🙏🙏🙏

Thanks for another great content, a very informative one,because almost all the channels I followed to they are using vinegar,awesome content 👌

I love how you show and tell everything. My kind of learning. Thank you! 🇨🇦

Thank you so much for sharing your knowledge with us!! 💜. I am off the grid with only a cooler these days so I'm really looking forward to learning all I can about fermentation.

More about fermenting please. I have made sauerkraut successfully. Absolutely delicious! Just cabbage and salt is how I like it. This year am struggling. First batch my fault ended up with black and pink mold because I did not use the proper lid. Next batch was slimy in the middle. I ran out of my garden cabbage so purchased cabbage from a farmers market. It was extremely dense and difficult to cut through. It had more of a radish hot taste than the sweet that I’m accustomed to. After a bit of research I’m thinking it may not have been fully ripe when it was harvested. Not sure if that would contribute to the sliminess in the middle or could I have packed a jar too tight? It did have liquid in it when I discarded it and was fully submerged but very dense with the cabbage in the jar. Could the weather have anything to do with this even though it’s being processed inside in air conditioning? Do you have any thoughts about what might’ve gone wrong?

Excellent! Subscribed!

Trying it tonight! Thanks, I make the LAB cheese every 2we

Thanks!

I'm just now starting to harvest fall cucumbers. This is on my list.

simple and easy! Thank you! Now to solve the problem of not living in a place where there's a basement or enough indoor cool space.

Amazing my friend!!!.Keep it up. Your vibe is lovely. Greetings from Colombia. Blessings

I have learned so much from you… Keep those videos coming please!!!

Your recipe is SO MUCH simpler than others I have seen. I am excited. I tried multiple different recipes of counter fermented foods and it was so complicated and tasted not so great. I look forward to trying yours. I have fermenting lids that allow them to breath. I will give those a shot. Great job!

These are great. At first I was not so sure that I liked them, but the taste has grown on me and I really like them now. I especially love the aftertaste. Thanks so much for the video. I feel like they are really good for me too.

Easier than pickling it seems. (Though I’ve never done pickling or lacto-fermentation. I’ve tried making sourdough bread starter and ACV, both failed.) Yet, I think I can do this method. I’ve been feeding cucumbers to the pigs since I don’t really know what else to do with them. If I get more this season, I’ll try this. Thanks!

New to your channel. Love what I am learning ! Thank you for sharing your time and knowledge with us. I would love to learn more about fermenting ! Just learning about it and so far we are liking the fermenting a lot. 🌶🥒

Thank you for making the effort to educate and share your hard earned knowledge I'm from South Africa and appreciate your energy and effort please make more videos and never stop you are very appreciated energy wise and knowledge wise 😁👌🙏

Thank you sooo much! I want to garden more but need ALL this type info to know how to preserve things!❤️🙏🏼

Ty, I'm new to all gardening, preserving, pickeling so any an everything is helpful. 🙏🙏💞

Hi ty for your video it was really great I'm from the UK

Plain water? Boiled water?? Just plain, or boiled will kill off the good stuff, right? Wow! So cool!

Thank you for what you are doing!

Another great lesson in livin!

Vast majority of pickled items in the stored here in Sweden is vinegar based, but you can actually find commercial lactofermented vegtebles and such at most places. 👍 Cuecumbers are my fav among them for sure. This was made very simple and i thank you i have been interested for quite some time but now i feel confident to try it out. And my mom us growing alot of an old Swedish pickling cuecumber variety from the beginning of the 1700.

Yum, have always wanted to try this form for pickles

Fantastic idea with the ziplock!!! Keep up the good work!!

Wow so easy. Thank you for all of your vids. Great, usable content!

Glad I found your channel.

Man I sure thank you! Gratitude.

Knowledge is power! My buddy and I always share your videos. Keep it up man. You are awesome.

Thank you! Much love.

I expected to see dill. These not really dill pickles then I guess. I’ll try it and see what I think. Thanks for the info and yes bring on more fermentation. Love the info.

Thank you Nate

Cant wait to try this! I have a 5 gallon medalta crock, maybe ill do pickles like these fermented in the huge crock!

Simple and Nice! Thank you Nate!

Have you ever made kimchi before? Great video btw! Thank you!

5 days ago i fermented Savoy cabbage first time ever. Fizzed up and went over top of jar, took lid off then put straight back on. Its looking good so far. God bless

Thanks Nate, very informative. I appreciate your knowledge & details.

Good video! Can you add other flavorings like dill and additional typical pickling spices?

im just binge watch your videos.. great vid👍

Your channel is peaceful as hell subscribed love your content your doing good work brother

Great!!

Harvesting my cucumbers this weekend and will give this a try! Thanks ever so much 💓

Pantry-envy! 😄 Would love to see more about fermenting. 🙂

So glad I found your channel. Love your advise and suggestions. Just made some pickles!

Thanks for this great recipe!

Thank you making this right now😊

Thank you. I have fermented a few things but my pickles never come out very good. Yours look delicious. I'm going to try your recipe. I just found your channel in learning so much❤

Another great vid Nat. Thanks

Planning on making these today!!

Suggest showing growth on top of jar that is NOT OK for new fermenters to observe for safety.

Is more fermentation videos please

definitely going to try this

This is great love love love your videos!!

Easy peasy that's awesome i was wondering. Thank you.

Pickles on the counter! Thx!!

Thank you! I am very interested in this fermentation process

I ferment my cabbage and cucumbers in a fermentation crock until thoroughly fermented. Then process by adding the other ingredients before canning in a water bath canner...

Love this!

Sounds great!

Thank you, excited to try this