I did a little looking around and found these two recipes that I will
try this summer.

FERMENTING PICKLES
ISRAELI STYLE
Ingredients
" 20 cucumbers (or as many as you need in order to fill the jar)
" 9 cloves of garlic, crushed and not peeled
" 2 tablespoons Ball Mixed Pickling Spice
" 5 bay leaves
" 6 Japone chili peppers
" Fresh dill and fresh grape leaves (optional)
" Pickling salt and water
Instructions
1. Wash your pickling cucumbers well with a tiny bit of dish soap
and cool water.
2. Wash your gallon jar well with warm water and dish soap.
3. Pack the cucumbers into the jar halfway through...
4. Add the garlic, pickling spice, bay leaves, chili peppers. Add
dill and grape leaves if you're using them...
5. Finish packing the jar with more cucumbers.
6. Dissolve one tablespoon of pickling salt in one cup of water
to make the brine. Add the brine to the jar filling it all the way but
leaving one inch of headspace. Add more brine as needed.
7. Add a fermentation weight to make sure all the cucumbers are
under the brine. Add a little bit more brine over the weight if you
need to.
8. Place your jar on a plate to catch any liquid that is going to
spill out during the fermentation process and set aside at room
temperature to ferment.
9. It will take about two weeks for the fermentation process to
be done. You'll notice the brine becomes foggy and bubbly. There will
also be some foam on the top. If you didn't use a special fermentation
lid for the jar, make sure to "burp" the jar once a day. This means
you need to open the jar and leave it open for a few minutes to let
the gas out.
10. Your pickles are ready when the brine clears out a bit.
11. Store your jar in the fridge or in a root cellar. Serve cold.
Notes
Make sure to use small pickling cucumbers. The best ones are 3 to 4
inches long.
Try to use cucumbers that were just picked. The fresher the better!
You can also do 1 1/2 tablespoons of salt if you'd like your pickles a
tiny bit less salty.

Half Sour Pickles

Recipe By :Pamela Rappaport
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup kosher salt
1 tablespoon pickling spices
2 whole garlic cloves -- sliced (2 to 3)
8 whole pickling cucumbers -- or enough to fill jar
3 cups water -- or as needed to cover

Put the salt into 3 cups water and mix until salt is dissolved.

Place washed cucumbers into jar along with the garlic and spices. You
are
almost done with your half sour pickle recipe, I told you it was easy!

Pour the salt water mixture into a 1quart jar to a level that covers
the
cucumbers. If necessary add more water. If the cucumbers float, weigh
them
down with a clean glass or bowl. They must be covered by the water,
any that
are exposed will rot. There is nothing worse than rotten half sour
pickles!

Cover loosely with a paper towel, do not seal. Let sit out on the
counter
for 3 to 4 days. You want to see the little bubbles form, this means
your
half sour pickles are fermenting and the recipe is going well.

Move to the refrigerator and chill and you've done it! You made half
sour
pickles.

This one is for Fun
Quick Kimchi
Makes About 2 Cups
1 small head napa cabbage (about 1 pound)
1/3 cup kosher salt
1/3 cup unseasoned rice vinegar
1 Tbs sugar
1 tsp sweet or hot paprika
1/4 tsp cayenne pepper
1/2 medium red bell pepper
3 medium scallions
One 3-inch piece of fresh ginger
1 garlic clove
Trim off the core end of the cabbage. Split each leaf lengthwise and
cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the
cabbage and salt in a nonreactive bowl and set aside at room
temperature for 2 hours.
Bring the vinegar, sugar, paprika, and cayenne to a boil over high
heat in a small saucepan.
Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it
to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3
cup) and peel and Microplane-grate the ginger (about 1 tablespoon);
transfer each to the bowl with the bell pepper as it is prepared.
Press the garlic (about 1 teaspoon) into the bowl.
Drain, rinse, and thoroughly dry the cabbage; add it to the bell
pepper mixture along with the vinegar mixture and stir until
thoroughly combined. Pack the kimchi into a nonreactive bowl or jar,
cover, refrigerate until you are ready to use it. Kimchi will keep in
the refrigerator for about 1 week.

Janet US