Welcome to the "Sauren Cucumber Time" - a phase that is much more than just a phrase. This expression, which describes a calm or eventless period, has anchored its roots deep in history and culture.

Traditionally, this time is combined with the summer when parliaments pause and switch companies to vacation mode, which inevitably leads to a throttling of the usual hustle and bustle. But how did this idiosyncratic term come about?

Interestingly, the origin of the term "acid cucumber time" can be traced back to the agricultural practices, especially for the production of pickled cucumber during the summer months. At a time when the field work took a short break before the busy harvest season of autumn began, the production of Sauer cucumbers offered one of the few employment.

But we don't want to wait until summer, because we have three delicious acid cucumber recipes ready for you.

Have fun trying it out.

This timeless recipe preserves the crispy freshness of the cucumbers and gives them an irresistibly piquant taste through the combination of dill, garlic and spices. Ideal for beginners in the micro fermentation kitchen, this recipe offers a simple method to create your own fermented treats at home.

Ingredients for a glass:

• 4 insert/sparkle
• 3 stems dill
• 1 clove of garlic, peeled and slightly crushed
• 1 TL mustard grains
• 1 teaspoon black peppercorns
• 1 laurel leaf
• 1 tablespoon of vinegar
• 1 pinch of sea or mineral salt (without iodine)
• 2 measuring spoon of micro fermentation accelerator

Preparation:

1. Boil 1/2 liters of water and let it cool to less than 40 ° C.
2. Wash the cucumbers and cut off the ends. Quarter.
3. Put cucumber in the micro fermentation glass. Add the garlic, dill, mustard grains, peppercorns, bay leaf and vinegar.
4. Put some of the boiled and cooled water in a glass and add the micro fermentation accelerator. Stir with a wooden spoon and pour over the cucumbers.
5. Complain with the glass weight and fill the glass to the edge with the boiled and cooled water.
6. Close the glass with the fermenting attachment and micro fermentation for 4 days at room temperature (min. 22 ° C).
7. Store in the refrigerator after the fermentation and eat it promptly.

Mustard cucumbers differ compared to acidic cucumbers primarily in that another cucumber variety is used. Instead of the fixed, small insert cucumbers or even Vesper cucumbers, larger, sophisticated peeling cucumbers are used. They contain a lot of meat and only a few core housings. This leads to a soft and juicy bite.

Ingredients for a glass:

• 1 peeling cucumber
• 1/2 small onion
• 1 TL juniper berries
• 3 stems dill
• 1 TL mustard grains
• 1 teaspoon black peppercorns
• 1 laurel leaf
• 1 tablespoon of vinegar
• 1 pinch of sea or mineral salt (without iodine)
• 2 measuring spoon of micro fermentation accelerator

Preparation:

1. Boil 1/2 liters of water and let it cool to less than 40 ° C.
2. Wash the cucumber, peel and cut off the ends. Quarter and cut into pieces lengthways.
3. Put cucumber in the fermenting glass.
4. Put some of the boiled and cooled water in a glass and add the micro fermentation accelerator. Stir with a wooden spoon and pour over the cucumbers. Add the other ingredients.
5. Complain with the glass weight and fill the glass to the edge with the boiled and cooled water.
6. Close the glass with the fermenting attachment and micro fermentation for 4 days at room temperature (min. 22 ° C).
7. Store in the refrigerator after the fermentation and eat it promptly.

Khiyar Shoor is a traditional Persian delicacy that brings a different flavors into the kitchen. These inserted cucumbers are characterized by their crisp bite and their spicy note. Perfect as a side dish, in salads or simply as a refreshing snack - Khiyar Shoor is a tasteful addition to every meal.

Ingredients for a glass:

• 4 insert/sparkle
• 2 cloves of garlic
• 4 stems fresh tarragon
• 2 small fresh red pepperoni
• 1/2 TL coriander seeds
• 1 teaspoon black peppercorns
• 1 laurel leaf
• 1 tablespoon of vinegar
• 1 pinch of sea or mineral salt (without iodine)
• 2 measuring spoon of micro fermentation accelerator

Preparation:

1. Boil 1/2 liters of water and let it cool to less than 40 ° C.
2. Wash the cucumbers and cut off the ends. Quarter.
3. Put cucumber in the fermenting glass.
4. Put some of the boiled and cooled water in a glass and add the micro fermentation accelerator. Stir with a wooden spoon and pour over the cucumbers. Add the other ingredients.
5. Complain with the glass weight and fill the glass to the edge with the boiled and cooled water.
6. Close the glass with the fermenting attachment and micro fermentation for 4 days at room temperature (min. 22 ° C).
7. Store in the refrigerator after the fermentation and eat it promptly.

We wish you a lot of fun using our cucumber recipes.

- Kind regards and see you soon -

Your Millivital team