This is a perfect salad for a hot day, or a cooling side dish for a spicy meal.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Heirloom Yogurt Starter Culture
Heirloom Yogurt Starter Culture
$16.99
Our Heirloom Yogurt Starter Variety Pack is perfect for beginners! It doesn't require the use of a yogurt maker and can culture right on your countertop - just add milk.
For this variety pack, we’ve carefully collected four of our favorite Scandinavian yogurt strains - simple, rich, custard-like Filmjolk; drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.
Try them all and find what you like best!
Grey Celtic Sea Salt
Grey Celtic Sea Salt
$4.25
Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.
INGREDIENTS:
- 3 cucumbers
- 1 tsp. sea salt
- 3/4 cup plain yogurt
- 2 cloves garlic
- 3 Tbsp. apple cider vinegar
INSTRUCTIONS:
- Peel cucumbers and slice very thinly using a food processor or a mandoline slicer.
- Place in a medium-size bowl and mix in salt. Cover and refrigerate for several hours.
- Transfer chilled cucumber slices to a colander and drain for approximately 30 minutes. Either let them drain in the refrigerator, or refrigerate for at least 15 minutes after draining to re-chill.
- Squeeze the cucumbers or pat with a towel to remove excess moisture.
- Mix yogurt, garlic and vinegar.
- Add cucumbers to yogurt mixture and stir gently to combine.
