Wash cucumbers well and trim the blossom end (this helps keep them crisp).
Pack cucumbers snugly into a clean glass jar with the garlic, peppercorns and bay leaf.
Pour over the Gut Instinct basic brine, ensuring everything is fully submerged.
Seal loosely or use an airlock lid and leave at room temperature, out of direct sunlight.
Start tasting after 3 days. Ferment for 5–10 days depending on temperature and desired tang.
Once ready, refrigerate. Flavour will continue to develop slowly.
(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