Originally Posted by
Calcifer
I perhaps could have moved them to the fridge a day earlier for a little more crunch, but all in all I am pleased with the results. I think the key may be putting in an amount of garlic that seems ridiculous.
I worked off of this recipe, fermented for 6 days (it's been pretty hot here):
Fermented Pickles with Garlic and Dill | Feasting At Home
Thanks! I’ve been using the nukadoko to give cucumbers a flavour boost whilst keeping their crunch but hadn’t landed on a way to make them into this kind of pickle. I’ll be in Japan throughout August, if I don’t get the chance then (and this would be a lovely way to bring cucumbers back legally) I’ll give it a try in September.