Souring is the only method which raises nutritional value of the veggies. It is also a no-waste preserving method all along the way. And it takes only 20 minutes to do!

Sour veggies give your body high PH upon eating, are rich in B and C vitamin. They contain good bacteria and clean digestive system, they therefore make us more immune to diseases (immunity originates in guts).

Souring cucumbers steps
Souring cucumbers steps

Key to this recipe is good water, salt and cucumbers.

  • Water
    It might not work if your water is chlorinated, depends really how much.
    Also I noticed it is better to sour veggies using water rich in minerals (ground water), rather mineral water (from rivers).
  • Salt
    Himalayan or sea salt, not iodized. If you use iodized salt cucumbers will go bad. Read labels! Salt can contain anti-cacking agents – say no! to such salt.
  • Cucumbers
    Best are Cucumis sativus (the ones with needles), not pesticided.
    A good cucumber will not dry up or go bad within one day. Cucumbers have to be firm, able to stay long time in cold place without plastic wrapping. They must be healthy. Definitely the straight, no-needles cucumbers are not good for souring – they go bad.


  • small and medium, seasonal cucumbers
  • jar able to hold all the contents
Clean the cucumbers very, very thoroughly – you don’t want to be crunching on soil in the winter. Put them in the jar very tightly.
  • 5 peeled garlic cloves
  • fennel
  • horseradish root – peeled and cut into pieces
  • a mix of: 1 liter of water + 1 table spoon of Himalayan or sea salt
Fill spaces with horseradish, fennel, garlic so that it is all even more tight. Pour mix of water with salt over them. If you are out of water make more mixture with the same proportions. See also the salt article. 
  • big leaves – can be horseradish, cherry tree, cabbage
  • a stone (or small jar filled with water)
Cover with big leave, or several, so that fennel or cucumbers do not show up above water (fennel on top will create mold!). Top it up with a stone to hold it under water, then top it up with a cover lightly, without screwing the jar. Put it in a warm place for couple of days. Then move to a dark, colder one – now you can screw the jar. Wait until winter or at least 1 month – let the good bacteria do their job.
Serve on side of a plate with main dish. Cut into slices and put into a sandwich. Eat with fatty meat. Put it next to vodka shot. Make a healthy sour-cucumber soup. Mmmmmmm, I think I have to grab one cucumber already!!!


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