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Wash cucumbers. Leave whole if small, or chop or slice as you desire. In general, larger pieces will take longer to ferment.
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Clean mason jar with boiling water, drain out and let dry.
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Mix the sea salt through peppercorns in one cup filtered water in mason jar.
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Add cucumbers, then fill rest of container with additional filtered water to just cover, allowing at least one inch of empty room between water and the lid.
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Tightly close the mason jar, put in a dark, cool place and allow to ferment for 3-5 days, or longer if you went with the large pieces.
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After cultured to your liking, transfer to fridge and eat unabashedly.
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Please note: if your cucumbers turn out mushy (boo!), you may add an oak or grape leaf to the jar to ensure more crunch.