Onion & Cucumber Pickle with Lime, Garlic & Fish Sauce - thefarmingchefs

Onion & Cucumber Pickle with Lime, Garlic & Fish Sauce

A bright, savoury ferment packed with citrus, umami, and crunch

This fermented cucumber and red onion pickle features garlic, kaffir lime leaves, fish sauce, and a touch of fermented tomato paste. A bold, tangy, and umami-rich ferment—ready in 3–7 days.

Making Onion & Cucumber Pickle with Lime, Garlic & Fish Sauce

Lacto-fermented cucumber and red onion pickle with garlic, fish sauce, kaffir lime leaves, and fermented tomato paste (tomatada). Preserved in a 5% salt brine and ready to eat in 3–7 days. Perfect as a side, topping, or snack.

Serves:

1000ml jar/ 35 ounce

Time to Prepare:

15 min

Time to cook or cure:

3-7 days

Skill

Vegetable Fermentation

Serves:

1000 ml/ 35 ounce jar

Time to Prepare:

15 min

Time to cook or cure:

3-7 days

Skills:

Vegetable fermentation

Ingredients & Tools

Ingredients

1 red onion, chopped
6–8 small cucumbers, chopped (quantity depends on shape/size)
6 garlic cloves, grated
4 kaffir lime leaves (djoeroek perst)
1 tbsp fermented tomato paste (tomatada)
3 tbsp fish sauce
500 ml 5% salt brine (about 1 cup)
(500 ml water + 25 g sea salt → ~12cup water + 4,5 tsp salt)

Tools

1-litre (1-quart / 35 oz) sterile glass jar
Loose-fitting lid or fermentation airlock
Fermentation weight or cabbage leaf for submersion
Kitchen scale
Grater for garlic
Small bowl for mixing

Useful guidelines

Feeding your Starter

Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.

Directions

Simply follow these steps in order to make Onion & Cucumber Pickle with Lime, Garlic & Fish Sauce

Instructions

Dissolve the sea salt into the filtered water to create your brine. You may need more brine to top up the jar, so prepare extra if needed.
Prep the veg: Wash and roughly chop your cucumbers and red onion into bite-sized chunks. Fill your 1-litre jar with them to measure volume, then tip them back out into a clean bowl.
Build the base: In the empty jar, add:
- 1 tbsp fermented tomato paste
- 4 lime leaves
- Grated garlic from 6 cloves
- 3 tbsp fish sauce
Layer and mix: Add a handful of the chopped cucumber and onion back into the jar. Then pour in 1 cup (250 ml) of the brine.
Shake to blend: Close the jar and shake well to evenly distribute the base flavours into the liquid.
Fill the jar: Repack the remaining cucumber and onion into the jar. Gently press down to reduce air pockets.
Top off with brine: Add more brine if needed until everything is fully submerged.
Submerge and seal: Add your fermentation weight or a clean cabbage leaf to keep everything below the surface. Loosely seal the jar or attach a fermentation lid.
Ferment: Leave at room temperature (18–22°C / 65–72°F) for 3–7 days. Burp daily if using a standard lid.
Store: Once you’re happy with the taste, transfer to the fridge where it will continue to slowly develop. Keeps for up to 3 months when fully submerged and cold.

Storage

Always store your pickle in the fridge once fermentation is complete.
Keep vegetables fully submerged in brine at all times.
Use clean utensils to remove pieces—never fingers!
If the brine level drops, top it up with a bit more 5% brine to prevent spoilage.

Shelf life: 2–3 months in the fridge, often longer if stored carefully.

Frequently asked questions

Can I use regular cucumbers for this ferment?

Yes, but choose firm ones with fewer seeds. Pickling cucumbers hold their crunch best. If using large salad cucumbers, consider peeling and deseeding before fermenting.

Can I adjust the garlic or onion amounts?

Absolutely. This recipe is flexible. Use more garlic for a punchier result, or less if you prefer a softer background note. Red onions can be swapped for shallots for a milder flavour.

Is the fish sauce necessary?

Fish sauce adds deep umami and saltiness. If you’re vegetarian or vegan, you can substitute with a fermented soy sauce or tamari, though the flavour profile will shift.

What kind of tomato paste should I use?

Fermented tomato paste (tomatada) gives added complexity. If you don’t have it, use a good-quality tomato concentrate and add a teaspoon of sauerkraut brine or a tablespoon of whey for extra ferment kick.

What if the brine turns cloudy?

Cloudy brine is completely normal and a sign of healthy fermentation. It’s caused by natural bacteria at work. As long as there’s no mold or foul smell, your ferment is good to go.

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