What even is lacto-fermentation?
What even is lacto-fermentation? is a medium American recipe that serves 4. 5 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 30 min | Cook: 1008 hrs | Total: 1008 hrs 50 min
Cost: $19.37 total, $4.84 per serving
Ingredients
- 1 kg Cucumbers (small pickling cucumbers, washed and trimmed at the blossom end)
- 25 g Fine Sea Salt (non‑iodized, no anti‑caking agents; 2.5% of total weight of cucumbers + brine)
- 1 L Water (filtered or boiled then cooled)
- 30 ml White Distilled Vinegar (5% acidity, added as a safety insurance policy)
- 30 g Fresh Dill Sprigs (washed, stems included; about 2 bunches)
- 6 pieces Garlic Cloves (peeled and lightly smashed)
- 5 g Black Peppercorns (whole)
- 1 piece Fermentation Weight (ceramic or glass, non‑reactive, fits jar)
Instructions
Trim and Clean Cucumbers
Wash the cucumbers under cold water, then cut off the blossom (flower) end of each cucumber to prevent softening.
Time: PT10M
Weigh and Calculate Salt
Weigh the cucumbers (including any water you’ll add later). Multiply the total weight by 0.025 to get the amount of fine sea salt needed (2.5%).
Time: PT5M
Make the Brine
In a mixing bowl, dissolve the measured salt in 1 L of filtered water. Stir until fully dissolved, then add the 30 ml of white distilled vinegar.
Time: PT15M
Pack the Jar
Place the dill sprigs, smashed garlic cloves, and peppercorns into the bottom of the clean glass jar. Tightly but gently pack the trimmed cucumbers on top, standing them upright if possible.
Time: PT5M
Add Brine and Weigh Down
Pour the brine over the cucumbers, leaving about 2.5 cm (1 inch) of headspace. Place the fermentation weight on top of the cucumbers to keep everything submerged.
Time: PT5M
Cover Loosely
Fit the jar lid loosely (or cover with a cloth secured by a rubber band) to allow CO₂ to escape while keeping dust out.
Time: PT2M
Ferment at Room Temperature
Store the jar in a dark cabinet or pantry at 68‑72 °F (20‑22 °C). Let it ferment for about six weeks, checking once a week for surface mold and skimming it off if present.
Time: PT1008H
Temperature: 68-72°F
Transfer to Refrigerator
When the desired sourness is reached (typically pH < 4.6), remove the weight, seal the lid tightly, and place the jar in the refrigerator to halt fermentation.
Time: PT5M
Nutrition Facts
- Calories
- 5
- Protein
- 0 g
- Carbohydrates
- 1 g
- Fat
- 0 g
- Fiber
- 0.3 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Keto-Friendly, Probiotic
Allergens: Garlic
Ingredient Substitutions
- Instead of Cucumbers: Small zucchini (not ideal)
- Instead of Fine Sea Salt: Kosher salt (use 1.5× amount)
- Instead of Water: Filtered water
- Instead of White Distilled Vinegar: Apple cider vinegar
- Instead of Fresh Dill Sprigs: Dried dill (use 1/3 the amount)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Black Peppercorns: White peppercorns
- Instead of Fermentation Weight: Small zip‑top bag filled with 2.5% brine
Equipment Needed
- Glass Mason Jar (1‑quart)
- Kitchen Scale
- Mixing Bowl
- Spoon or Spatula
- Fermentation Weight
- Lid (loose fit)
- Clean Cloth or Paper Towel (optional)
Critical Steps — Do Not Skip
- Trim the blossom end of each cucumber to prevent softening.
- Calculate and use a 2‑2.5% salt brine by weight.
- Ensure all cucumbers stay fully submerged beneath the brine.
- Use a non‑reactive weight to keep vegetables below the surface.
- Maintain a loose cover to allow CO₂ to escape while keeping air out.
- Monitor pH (target < 4.6) and watch for mold; skim any surface growth.
- Transfer to refrigerator once the desired sourness is achieved.
Chef Tips from the Video
- Use fine sea salt without anti‑caking agents for a clear brine.
- Add a pinch of sugar (optional) to give the bacteria a quick energy boost.
- Fresh dill gives the best flavor; if using dried dill, use one‑third the amount.
- Store the jar on a shelf rather than the floor to avoid temperature fluctuations.
- If you prefer a crispier pickle, add a few black tea leaves or a small piece of food‑grade lime to the brine.
Troubleshooting
Cucumbers float and stay above the brine.
Add more brine (water + salt) to cover them, or use a larger weight or a small zip‑top bag filled with brine to press them down.
Surface mold appears after a few weeks.
Skim the mold off immediately with a clean spoon. Ensure the weight stays in place and the jar is kept in a cool, dark spot.
Pickles are too salty.
Rinse the pickles briefly in cold water before serving, or soak them in fresh water for 10‑15 minutes to leach excess salt.
Fermentation is very slow and the cucumbers stay bland.
Check that the salt concentration is not above 3%; too much salt inhibits lactic‑acid bacteria. Adjust to 2‑2.5% and keep the jar at 68‑72 °F.
Storage
Refrigerator: Up to 2 months in a sealed jar.
Freezer: Not recommended; texture degrades.
Room temperature: Do not store at room temperature after fermentation is complete.
Make-Ahead Tips
- Prepare the brine a day ahead and refrigerate; it will stay clear and ready to use.
- Sterilize jars and weights by boiling them for 10 minutes before use.
- Weigh cucumbers and calculate salt before starting; write the amount on a sticky note.
Frequently Asked Questions
What is the cultural significance and history of lacto‑fermented dill pickles in American Jewish cuisine?
Lacto‑fermented dill pickles, often called “half‑sours,” have been a staple in New York Jewish delis for over a century. They were originally a way to preserve cucumbers before refrigeration, providing a crunchy, tangy side that complemented pastrami and corned beef sandwiches.
What are the traditional regional variations of dill pickles in the United States?
In the Northeast, especially New York, dill pickles are typically fermented with plenty of garlic and fresh dill, yielding a crisp, mildly sour bite. In the Midwest, they may include mustard seeds and be fermented longer for a deeper sourness, while Southern styles often add hot peppers for heat.
How are authentic lacto‑fermented dill pickles traditionally served in New York Jewish delis?
They are served chilled, sliced thin, and placed on the side of a sandwich or on a pickle platter. The traditional “half‑sour” is taken out of the jar after about four weeks, when it is still firm and only mildly acidic.
What occasions or celebrations are lacto‑fermented dill pickles traditionally associated with in Jewish American culture?
Pickles are a common accompaniment at deli lunches, holiday meals such as Passover brunches, and community gatherings where a salty, probiotic side is appreciated. They also appear on the classic “deli platter” served at bar‑becues and family picnics.
What makes lacto‑fermented dill pickles special compared to vinegar‑based pickles in American cuisine?
Lacto‑fermented pickles develop their sourness from lactic‑acid bacteria, which also create beneficial probiotics. The process preserves the cucumber’s natural crunch and imparts a complex, slightly yeasty flavor that vinegar‑pickles lack.
Why does the Adam Ragusea video use a small amount of vinegar in the brine instead of a pure lacto‑fermentation recipe?
Adam Ragusea adds a splash of vinegar as an extra safety measure to suppress any unwanted microbes before the lactic‑acid bacteria become dominant. The amount is low enough not to interfere with the traditional fermentation flavor.
What are the most common mistakes to avoid when making lacto‑fermented dill pickles at home?
Common errors include using too much salt (which stalls fermentation), not keeping the cucumbers fully submerged, sealing the jar airtight (causing pressure buildup), and neglecting to skim surface mold. Following the 2‑2.5% salt rule and using a weight prevents most issues.
Can I make lacto‑fermented dill pickles ahead of time and how should I store them?
Yes. After the six‑week fermentation, transfer the jars to the refrigerator. The pickles will keep for up to two months chilled. Do not leave them at room temperature after fermentation is complete.
What texture and appearance should I look for when my lacto‑fermented dill pickles are done?
The cucumbers should be firm to the bite, not mushy, and the brine should be clear or slightly cloudy with no floating debris. A pleasant sour aroma and a bright green color indicate proper fermentation.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea focuses on science‑based cooking, recipe development, and food technique explanations, often blending culinary fundamentals with food‑science insights for home cooks.
How does the YouTube channel Adam Ragusea's approach to fermentation differ from other cooking channels?
Adam Ragusea emphasizes the underlying microbiology and safety parameters—like precise salt percentages and pH thresholds—while many other channels present fermentation more casually. His videos include expert interviews and reference university extension research.
Last updated: August 24, 2026
