Fermented Cucumber – recipe

Posted on by Nori
kovászos uborka
Sausage with potatoes and kovászos uborka

Kovászos Uborka: Hungarian Fermented Cucumbers

Kovászos uborka, or “koviubi” for short, is Hungary’s favorite fermented vegetable in the summer. It pairs beautifully with grilled meats and sausages, but it’s also great alongside fried chicken or fish. There’s no need to buy pickled vegetables at the supermarket when the sun is out — hot weather is the perfect time to make your own. This refreshing cucumber doesn’t need vinegar at all; it relies on the yeast from a few slices of bread on top to drive the fermentation. Let’s get started!

Kovászos uborka in a mason jar
Kovászos uborka in a mason jar

Ingredients

  • 2 kg (about 4.4 lbs) small cucumbers (4–6 inches / 10–15 cm long)
  • 2 packs of fresh dill
  • 2.5 L (about 10.5 cups) water
  • 2 tablespoons salt
  • 5–6 garlic cloves
  • 2 slices of white bread (made with yeast)

Preparation

  1. Boil the water with the salt, and let it cool down. Wash the cucumbers (I usually scrub them with a brush a little), and cut off both ends. Slice into the cucumbers lengthwise, but not all the way through, so they don’t fall apart. You can do this from both sides, so the salty water fully penetrates the cucumbers.
  2. Place a bunch of dill on the bottom of a 5-liter (about 1.3-gallon) mason jar, and add 2-3 garlic cloves as well.
  3. Stand the cucumbers on top of the dill, one by one. It helps to press them down a little so they stand tight next to each other. Add a second layer of cucumbers on top of the first, then cover everything with more dill and garlic.
  4. Pour the cooled water over the cucumbers, and place the slices of bread on top. The bread should reach the edges of the mason jar, cover the cucumbers completely, and be fully soaked in the salty water. Cover with a plate.
  5. Place the mason jar somewhere hot outside, but not in direct sun. Liquid may bubble out of the jar while it ferments, so make sure the bread stays soaked and add more water if needed. Fermentation takes 2-4 days depending on the weather — the hotter it is, the sooner your cucumbers will be ready.

The perfect fermented cucumber is sour, yet crunchy. You can keep it fresh in a clean jar, covered with the fermentation liquid, for 2-3 weeks in the fridge.

Bon appétit!

Bring the flavor home: Want to try making kovászos uborka yourself? this fermentation jar kit makes it easy to get the fizzy, sour crunch right at home. (As an Amazon Associate I earn from qualifying purchases.)