Lets make Polish lacto fermented dill pickles with a recipe from my Polish grandma Basia.
In this recipe I am using:
- fresh crisp pickling cucumbers / gherkins
- garlic cloves
- dill blossoms with seeds
- mustard seeds
- pink pepper
- leaves of sour cherry (for tannins - which keep the gherkins nice and crisp)
- a nice flip top jar
- 2 % brine = 20 g salt for 1 L cold water
Music: Lama House "ES_Before the War" www.epidemicsound.com/music/
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