I am among those who live and breathe for the juicy, delicious "koviubi" in summer. After all, there is nothing better than accompanying some fresh summer main dishes with a heavenly sourdough cucumber or even just nibbling on this pickle on its own. I don’t even need to mention how many benefits consuming sourdough cucumber has. It’s a real energy bomb, in which many beneficial bacteria develop during fermentation, supporting digestion, gut flora health, and the immune system as well.
It’s also ideal for those on a diet, as it contains few calories yet is sufficiently filling, not to mention that probiotic delicacies are well known to contribute to normal blood sugar levels. Fermentation does not destroy the cucumber’s vitamin content – it retains plenty of vitamins C and K, as well as magnesium. Additionally, cucumbers act as a natural diuretic and detoxifier, helping to maintain the body’s water balance, hydrate, and support the elimination of harmful toxins.
Homemade sourdough cucumber – how I make it
In my opinion, the most important thing about sourdough cucumber is not to overthink the flavoring and seasoning. Of course, some people add various things, but I believe the iconic "koviubi" is best when it follows the principle of simplicity without any innovations.
First of all, I always pay close attention to choosing firmer cucumbers, as these are the most ideal for storing. Cucumbers that are already softer, wilted, and shriveled in the store won’t provide the same experience when eaten. After buying them, I always wash them thoroughly (if they are earthy and dirty, sometimes I even scrub them a bit with a new dish sponge). Then I cut off both ends and either slice them lengthwise or make a few small slashes with a knife.
Meanwhile, I prepare the clean, washed jars to put the cucumbers in. I place a generous amount of fresh dill at the bottom of the jars (it’s very important not to choose the bagged, store-bought dried version because it doesn’t have such an intense flavor, and if you pour water on it later, it will just float around). I arrange the cucumbers neatly side by side in the jar and press lots of dill against the jar walls among them. Meanwhile, I put a large amount of water to boil. It’s important to salt the water well, so much so that when you taste it, you feel it might be a bit too salty – as if you over-salted it. Don’t worry, it won’t be too salty in the end; you just feel this temporarily. The salt will give the flavor you truly desire.
Once the water boils, I let it cool to lukewarm and carefully pour it over the cucumbers. On top, I place some bread – usually whole rolls, so that the rolls stick out of the jar but soak up the water. Then I put the jars in a sunny spot in the garden and cover the top with a small plate or bowl to keep bugs out. I let the sourdough cucumbers ferment outside in the sun for a few days.
What to watch out for carefully?
First of all, never leave them out for more than 4-6 days, and avoid exposing them to direct sunlight continuously. It’s okay if they spend some time in the sun, but it’s not good if they are exposed to nonstop 40-degree scorching sun in summer, as this usually makes them soft and limp.
If you ferment them longer, the same will happen – except on days when, unfortunately, it is regularly cooler and cloudy or rainy.
It’s good to know that cucumbers ferment nicely in filtered sunlight but warm conditions. Never put them in the fridge during fermentation, because they become "sourdough" precisely by ripening in the sun. When the cucumber water is no longer clear but cloudy, and you see it bubbling or fizzing a bit, you know they are ready. When you bring them inside, remove the bread and strain everything to remove bread pieces and dill. (Of course, keep the water and pour it back on them.) Then they can naturally go into the fridge.
Sourdough cucumber differently?
I can only speak about this delicious, crunchy "koviubi", but you can try preserving it with lots of garlic, mustard seeds, and coriander alongside dill – these are often added as delicacies. Many replace the bread with potato, which also wonderfully initiates fermentation. Some add a few slices of horseradish or bay leaves for maximum flavor experience. You can do these too if you like your sourdough cucumber spicy.
