Lacto-Fermented "Kosher" Dill Pickles

5 Tbsp. sea salt

2 quarts chlorine-free water

4 to 6 grape, oak, or horseradish leaves

6 to 9 cloves garlic, peeled

2 large heads of dill

Spices to taste: black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!)

Enough pickling cucumbers to fill a ½-gallon jar

Directions at culturesforhealth.com

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