I had a few cucumbers that weren't gonna get eaten any time soon. So I decided to ferment them.
So I use a 3.5% brine for pickles. That's 1 ltr. of water to 33grams pickling salt
To that I add mustard powder and mustard seeds. And a bit of ginger
When it cooled, I added some already well fermented juice from my peppers.
So into a couple jars with dill, garlic, cucumbers and white onions
Then covered in the brine. I added the pickle pebbles and these beauties will ferment for a couple weeks into delicious sour pickles.
So there we go, these should be good in a couple weeks. Adding a bit of brine from the old ferment will really kick start the lactobacillus growth.