Kindly contributed by Gill Earle:
2 level tablespoons salt (sea, rock or Himalayan)
1 or two cloves garlic, crushed
4 spring onions, cut into 1 cm pieces
1 tablespoon honey
1 tablespoon paprika
1 teaspoon white vinegar
Cut cucumber into bite size pieces, sprinkle on salt, give it a stir and leave covered for 5 hours or overnight – this will produce the brine.
Then add the remaining ingredients, spoon into sterilised jars adding the brine, put the lids on and leave on the countertop for 2-3 days. Taste after the second day – it should have started to ferment. Once fermentation has started open the lid to allow the gas to escape. Refrigerate at this point to slow fermentation or leave a further day and the taste will be a little stronger.
This is Gill’s version of Dr Ben Kim’s recipe which has wonderful pictures of each stage.