H! How you doing?  we are gonna be making some fermented dill pickles today and
the ingredients that you need are Kirby
cucumbers or some pickling cucumbers. They have
been washed off completely
twice and I cut the ends off  of both of them. Some people cut it in half. And they  have also take the seeds out
before they put it in the mason jar that they use. It is up to you. I just cut the ends off.
You will also need, I use a tablespoon fresh garlic and I also have some dill and I have my
salt. I am have some water. That is all I use.  You can add in some peppercorn and some bay leaf or some other ingredients you like. I like I keep
a pretty basic pretty simple. The idea of 
fermentation or lacto-fermentation is
that it's saltwater brine that there was
no vinegar. Vinegar is known to kill off
any of the bacteria. So basically it is
that I'm taking a tablespoon of salt per one cup of water
that's start that first because it
takes time for it to dissolve. I use fresh water. Some
people boil it up and heat up the water a little bit. Sometimes there is additional bacteria in
the water that you want to be able to clean out. The idea is to keep it as pure of
bacteria and free of bacteria that
you're adding into your solution. So the
first thing I do while that's actually
going. We are going to be more than a cup.
I am using a mason jar.
It has a cap on top with a rubber.
It also has a hinge to pull it down.
 
So I am simply going to add in my garlic to the bottom
I am going to add some dill sprigs.
They do not have to cut up. Nothing fancy.
Just take it off the vine itself
You put in as much as you want. It is all to taste.
if you feel that your recipe might be
come out too salty or your sensitive to
salt you may wanna try out a half a tablespoon per one cup, but you do need salt in order
for the fermentation process to go on.
I added quite a bit of dill at this point
I added in my garlic.
It is all to the bottom of the mason jar.
And the next thing I am going to do is
I am going to fit my pickles into the jar
some way shape or fashion that they all fit the best they can. Sometimes it is a matter of squeezing.
 
Let see I have 8. .Here is 9.  9 will not fit in perfectly.
So I am going to cut it in half.
Stick it in there.
And I have number 10.
So I have done 10 Kirby cucumbers
I put them in. Stuffed them in real good.
 
I can add in more dill.
to the top.
And the idea is
that everything stays under water. So I fill it right to the top. It takes me a couple of
glasses here.
don't worry there's still if there still is any salt in your measuring cup.
Because eventually as you continue to add in to continue to dissolve it doesn't  accurate mixture.  I have
found over the many times, I have made it. You also find that the salt will settle to the bottom of this and so
you'll shake it up periodically. And I am not going to add more salt since there is some still in this cup.
I just want to get it up to the top.So the water is all the way up to the top. A little bit there.
And you want to prevent other things from getting inside such as dust but you never want
to seal it at least for the first three
days what you may notice that there
might be some foam here, You simply just
take a tablespoon you take that foam out
the form is due to the fermentation
process. Hopefully you have you cleaned
cucumber you are using
clean dill and clean garlic that it is not bacteria that forming. After three days taste it and see
how it is. Taste the brine not the pickle. 
and see how tangy it is. After the first 3 days
it's good to eat.  They say after 7 days, you will have half sour and 10 days give you full sour.
After 3 days, I put mine the refrigerator. And I take one day. It is delicious.
So that is all there is.  Thank you so much. Enjoy!
