Unlike harmful industrial and commercial pickles that contain a lot of citric acid and sodium and lack any nutritional properties, this method of several thousand years of Eastern Europe, using the natural process of lactic fermentation, brings the most delicious natural pickles in a short period of time to improve the health of your family. In this video, Mahyar has explained all the scientific details and the method of doing the work in simple language so that you can prepare this delicious pickled cucumber with full confidence. This method can also be used to make pickles from cauliflower and any other vegetables. Requirement: Cucumbers as desired, cold water without chlorine, sufficient amount for cucumbers, salt without iodine, 4% water weight, i.e. water weight x 0.04 = salt weight, or 40 grams of salt for every liter of water, fresh garlic, dill, tarragon, and Or savory, celery and other vegetables according to your taste and taste. To prepare pure refined salt without iodine, search the phrase "pure salt without iodine for soups" on Google. The use of colored and boutique salts is not recommended. You can also use standard refined iodized salt, but the iodine may make the color of the pickle slightly darker. *** List of frequently asked questions: Q: I did it, but it became soft / cracked / slimy / moldy / ....! why A: Naturally, you cannot find the fault without carefully observing all the things you did! But as mentioned in the video, this method is not my invention and it is not new, it has been done countless times by billions of people for hundreds of years and it is still being done and naturally it has a good result. If you are not in a hurry and carefully and patiently pay attention to all the points of the video, you will also get results. But note that in rare cases, in a natural fermentation process that does not use chemicals and preservatives, your result may not be as good as always or it may be damaged, which is also normal. Q: Why is there a white thing on the surface of the water? Moldy? A: You have a living culture environment, which is the result of the natural activity of living organisms in this environment, a series of by-products and side effects that can be seen and shown in the video. If your pickle doesn't smell bad, hasn't disintegrated, hasn't turned dark gray, and tastes good, it means it hasn't spoiled. It is completely normal and expected to see some white material floating on the surface of the water, as well as cloudiness of the water. Q: Should we wash cucumbers with detergent? Should we use boiled water? Isn't it better to close the container from the beginning? Should we add more/less salt? Can we pour vinegar? A: Please pay more attention to the contents presented in the video! Q: Isn't it dangerous to use a plastic container? A: It was mentioned in the video that glass is better. But using a food grade PET container is allowed for this. Not any kind of plastic! Q: Why did the cucumbers become hollow this time? A: Some types of cucumbers are not ideal for pickles, some are better. One of the very important reasons for this issue is not paying attention to the strict recommendation of using very fresh cucumbers, which was presented in the video. The result of a freshly picked cucumber will be very different from a cucumber that was picked a week ago. Q: Isn't it better to use pink/green/himalayan/mineral/sea salt? A: Usually no. The natural color of pure table salt is pure white. Any other color, if natural, is the result of impurity and unrefined and impure salt may be contaminated with heavy metals such as lead and cadmium and even more dangerous things. But in most cases, these colored and boutique salts are fake (this fraud is done all over the world and is not specific to Iran!) and by adding industrial and chemical color to normal salt, they sell them for tens of times the price. Sea salt is not necessarily unhealthy if it is prepared without adulteration, pure and principled, but it has no advantage over refined pure salt for making pickles. To learn more about the properties of lactobacillus and the benefits of the lactic fermentation process: https://fa.wikipedia.org/wiki/%D9%84%... https://pezeshket.com/nutrition/8-%D9... https://drdmag.com/%D8%AE%D9%88%D8%A7...