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This recipe creates fermented cucumbers, which offers more gut beneficial properties than pickles. Look for an upcoming blog discussing different types of fermented foods and how they differ from pickled products.
Cut cucumbers into round, thin slices.
Place cucumbers, garlic, and salt into glass jar.
Mix well to evenly distribute salt.
Pour enough filtered water into jar to cover cucumbers, using tips of cucumbers as weight on top.
Cover with a towel or several layers of cheese cloth.
Place away from sunlight for approximately 2 days (depending on your taste preference), then refrigerate.