Wash the cucumbers and remove the ends. I recommend making longitudinal cuts (lengthwise), leaving the four parts joined at one end. Do not remove the skin. The skin provides the essential microorganisms needed to kickstart the fermentation.

For these cucumbers, I use a 2% brine. This means adding 1 tbsp of sea salt for every 4 cups of water. Ensure the salt is completely dissolved before pouring it over the vegetables.

Place the cucumbers vertically in the jar. Try to fill all the space so they stay tight, this prevents them from floating. At this stage, you can add aromatics: Fresh dill, black peppercorns or coriander seeds, garlic cloves or cumin. (If it's your first time, I recommend fermenting them plain or with just a few peppercorns to learn the base flavor).

Keeping them Submerged: This is an anaerobic process. If the cucumbers are not packed tightly enough to stay down, you must use a weight. You can use a glass fermentation weight, a small glass filled with brine, or even a piece of carrot wedged into the mouth of the jar as a "beam" to keep everything under the liquid.

Storage: Cover the jar. If you use a hermetic seal, open it once a day to let the CO2 escape. Store your jar in a cool, dry, and dark place, away from direct sunlight.