I posted earlier about how we make our own Kosher-style fermented sour dills. Last Friday, September 28th, 2018, we had temperatures in the twenties, so I went out and rescued one last batch of cucumbers before they turned to mush.
Although we already had a decent supply of fermented dills in the refrigerator, I decided to make one final batch, and put together a slideshow showing folks how we do it. These cucumbers are larger than the ideal size, but then these are not your average cucumbers. Even when they are larger than they should be, the Shintokiwa cucumber remains crunchy, with tender seeds.
I managed to keep it under 3 minutes, so if fermented food interest you, watch how we do it: