Asian-Inspired Fermented Pickles with Star Anise & Orange Peel

Fermented pickles with soy sauce, kaffir lime leaves, garlic, coconut sugar, and warming spices like star anise and orange peel. A bold, umami-packed twist on classic cucumber pickles.

Making Asian-Inspired Fermented Pickles with Star Anise & Orange Peel

Fermented pickles with soy sauce, kaffir lime leaves, garlic, coconut sugar, and warming spices like star anise and orange peel. A bold, umami-packed twist on classic cucumber pickles.

Serves:

1x 1000ml jar/ 35 ounce jar

Time to Prepare:

15 min

Time to cook or cure:

3-7 days

Skill

Vegetable Fermentation

Serves:

1000 ml jar/ 35 ounce jar

Time to Prepare:

15 min

Time to cook or cure:

3-7 days

Skills:

Vegetable Fermentation

Ingredients & Tools

Ingredients

6–8 small pickling cucumbers, sliced lengthways
1000 ml water (about 4¼ cups) + 50 g sea salt (about 3 tbsp) → 5% salt brine
3 tbsp coconut sugar (same in metric and imperial)
25 ml soy sauce (about 1¾ tbsp)
64 ml filtered water (about ¼ cup + 1 tsp)
2 kaffir lime leaves (djoeroek perst)
3 strips orange peel (organic, no pith)
1 star anise
4 cloves garlic, finely grated
1 tbsp toasted sesame seeds (optional)

Tools

1000 ml (1-quart) sterile glass jar
Loose-fitting lid or fermentation airlock
Fermentation weight or small dish to keep veg submerged
Kitchen scale
Grater for garlic
Saucepan or kettle to prepare brine (optional)

Useful guidelines

Spoon over steamed jasmine rice with a drizzle of sesame oil
Add to cold soba or noodle salads
Serve alongside grilled tofu, chicken, or pork
Layer into banh mi sandwiches or rice paper rolls
Toss into cucumber salads or slaws
Eat straight from the jar as a funky, satisfying snack

Directions

Simply follow these steps in order to make Asian-Inspired Fermented Pickles with Star Anise & Orange Peel:

Dissolve the salt in the filtered or dechlorinated water. Stir until completely dissolved. This creates a 5% salt brine—perfect for safe fermentation.
Sterilise your jar, lid, and fermentation weight with boiling water or vinegar rinse. Let air dry.
Wash and trim the cucumbers. Slice them lengthwise into spears.
In the bottom of the jar, add:
- 3 tbsp coconut sugar
- 25 ml soy sauce
- 64 ml filtered water
- 2 kaffir lime leaves
- 3 strips orange peel
- 1 star anise
- 4 grated garlic cloves
- 1 tbsp toasted sesame seeds (optional)
Pack the cucumber spears tightly into the jar.
Pour the 5% salt brine over the cucumbers until fully submerged.
Add a fermentation weight or another leaf to keep the cucumbers under the liquid line.
Loosely close the lid or fit an airlock and place the jar on a small plate to catch overflow.
Ferment at room temperature (18–22°C / 65–72°F) for 3–5 days.
Begin tasting on day 3. Once the flavour is tangy, sweet, and complex, it’s ready.
Transfer to the fridge, where it will keep for up to 3 months.

Storage

Once fermented, store the jar in the fridge or a cold cellar (under 10°C / 50°F).
Always ensure the cucumbers remain fully submerged in the brine to avoid mold.
Use clean utensils every time you serve to prevent contamination.
Pickles will keep for up to 3 months, and often get better with age.

Frequently asked questions

Can I use regular cucumbers instead of pickling cucumbers?

Yes, but with caution. Regular cucumbers tend to be more watery and have thinner skins, which may result in a mushier pickle. If using them, deseed and peel them, and ferment for a shorter time—2–3 days max.

What are kaffir lime leaves (djoeroek perst)?

They’re aromatic citrus leaves used in Thai and Indonesian cooking. Their floral, citrusy flavour infuses the brine beautifully. Find them fresh or frozen in most Asian supermarkets. Can’t find them? Substitute with a strip of lime zest (avoiding the white pith).

Why use both soy sauce and salt brine?

Soy sauce brings umami and colour, but not enough salt to safely ferment on its own. The 5% salt brine ensures proper preservation while allowing the soy to shine as a flavour booster.

Why grate the garlic instead of adding it whole?

Grated garlic releases more flavour and enzymes, kickstarting fermentation and permeating the brine more evenly. Just don’t go overboard—grated garlic gets strong during fermentation!

How do I add heat or variation to this recipe?

Try any of these:

1 chopped red chili or 1 tsp chili flakes
A few slices of fresh ginger
A piece of cinnamon stick or Szechuan peppercorns
A few thin slices of carrot or daikon (just keep cucumber the star)

My brine is cloudy—normal?

Totally! A cloudy brine is a natural by-product of healthy lactic acid bacteria. You might see white floaties too—harmless yeast or garlic sediment. But if it smells rotten, looks slimy, or has pink/black mold—compost it and try again.

What does orange peel do in this ferment?

Orange peel adds a floral citrus note that pairs beautifully with star anise and soy. It’s not overpowering, but it adds brightness. Always use organic peel and avoid the white pith, which can turn bitter.

How long do these pickles last?

Up to 3 months in the fridge. They’ll continue to develop flavour over time—especially the garlic, soy, and citrus elements. Always make sure the veg stays submerged and the jar is clean.

Can I reuse the brine?

Technically yes—for things like salad dressings or as a ferment starter. But we don’t recommend reusing it for a new batch of pickles—it may be too acidic or unbalanced for safe fermentation.