Fermented Cucumber Syrup

• 6 cucumbers, finely sliced using a mandolin
• sea salt
• caster (superfine) sugar

Weigh the sliced cucumber then add a quantity of sea salt in a 1% ratio to cucumber. Place both ingredients in a vac bag and seal it to the maximum without spillage.

Date the bag and store it in a dark place for approximately 1 month. Check the bag weekly until the mixture has turned to complete liquid. Strain the mixture using a chinois and collect the liquid in a glass bowl. Weigh the