Lacto Fermented Pickles
Crisp, tangy, probiotic-rich pickles using the Gut Instinct basic brine
These lacto-fermented pickles are one of the easiest and most rewarding ferments you can make at home. Using the Gut Instinct basic brine, this method relies on naturally occurring lactic acid bacteria to preserve the vegetables while developing flavour, crunch and gut-friendly benefits, no vinegar, no heat, no fuss.
Once you understand the basic brine, the flavour options are endless. Think classic dill, spicy chilli, Middle Eastern spices or even sweet aromatics like cinnamon and orange peel. One method, infinite jars.
Why This Works (Gut Instinct Method)
The Gut Instinct basic brine creates the ideal environment for good bacteria to thrive while keeping harmful microbes at bay.
Salt draws moisture from the vegetables, creating a natural brine and encouraging lactic acid bacteria to multiply.
As these bacteria consume the natural sugars in the cucumbers, they produce lactic acid, which preserves the pickles and gives them their signature tang.
The acidity increases gradually, locking in crunch, enhancing flavour and supporting digestion.
Because this process is slow and controlled, the vegetables retain their texture, nutrients and complexity, something quick vinegar pickles can’t replicate.
While cucumbers are the classic starting point, this method works beautifully with far more than just pickles. The Gut Instinct basic brine can be used to ferment carrots, green beans, cauliflower, radishes, asparagus, zucchini, beetroot and even fruit like green mango or pineapple (with shorter ferment times).
Once you understand the brine and the process, you’re no longer following a recipe, you’re fermenting with confidence. Swap the vegetable, adjust the ferment time, and let the same good bacteria do what they do best.
Fermentation Notes
Cloudy brine is normal.
White surface yeast (kahm yeast) is harmless, skim if needed.
Anything fuzzy, colourful, or rotten-smelling means discard and start again.
Key Tips for Success
Keep it Submerged: Any veggie exposed to air can mold.
Use Non-Chlorinated Water: Chlorine can kill the beneficial bacteria needed for fermentation.
Use Tannins for Crunch: Grape leaves, oak leaves, or black tea keep the veggies firm.
Need
- 500-600 Grams small Lebanese cucumbers, evenly sized
- 1 Batch Basic Brine as needed to cover Recipe
- 2 cloves garlic slightly crushed
- 1 Teaspoon coloured or black peppercorns
- 1 bay leaf, fresh or dried
-
Optional extras
Do
- 1
Wash cucumbers well and trim the blossom end (this helps keep them crisp).
- 2
Pack cucumbers snugly into a clean glass jar with the garlic, peppercorns and bay leaf.
- 3
Pour over the Gut Instinct basic brine, ensuring everything is fully submerged.
- 4
Seal loosely or use an airlock lid and leave at room temperature, out of direct sunlight.
- 5
Start tasting after 3 days. Ferment for 5–10 days depending on temperature and desired tang.
- 6
Once ready, refrigerate. Flavour will continue to develop slowly.
More
Creative Flavour Options
(Add one combination per jar)
Classic Dill
Fresh dill fronds + dill seeds + extra garlic
Chilli Crunch
Fresh chilli slices + coriander seeds
Lemon & Bay
Wide strips of lemon peel + extra bay leaf
Middle Eastern
Coriander seeds + cumin seeds + garlic
Asian-Style
Ginger slices + spring onion + Sichuan peppercorns
Kimchi-Adjacent
Garlic + ginger + chilli flakes + a small piece of onion
Mediterranean
Oregano + black peppercorns + lemon peel
Sweet Spice
Cinnamon stick + star anise + orange peel
Smoky
Smoked paprika + garlic + black peppercorns
Gut Instinct Green
Fennel seeds + bay leaf + celery leaves
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
