Spicy, zingy fermented cukes deliver plenty of probiotics. The double-sealed water bag helps keep them submerged so they ferment thoroughly.

Ingredients
6 Kirby cucumbers, seeded and cut into 1-inch pieces (5 1/2 cups)
1 1/4 teaspoons kosher salt
1/4 cup sesame oil
2 tablespoons chopped fresh basil
2 tablespoons gochujang (Korean red chile paste)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons granulated sugar
1/2 teaspoon fish sauce (such as Red Boat)
1 cup water

How to Make It
Step 1
Toss together cucumbers and salt in a medium bowl. Place cucumbers in a colander; let stand 20 minutes. Rinse and drain well.

Step 2
Combine oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. Add cucumbers; toss to coat.

Step 3
Place cucumber mixture in a mason jar. Press down cucumbers firmly, leaving 4 inches of headspace. Place 1 cup water in a small ziplock plastic bag; seal bag. Place inside a second ziplock bag, and seal. Place bags on cucumbers; seal lid. Let stand at room temperature 7 days, opening and resealing lid once per day. Discard water bags before serving.

Garlic cloves with wonderful taste contain a number of important vitamins, minerals, antioxidants and phytonutrients that have proven health benefits.
Laboratory studies have shown that allicin reduces the production of cholesterol by inhibiting the reductive enzyme HMG-CoA in liver cells.
Allicin also reduces the stiffness of blood vessels by releasing nitric oxide (NO), which lowers blood pressure. It also prevents the formation of blood clots, and has a fibrinolytic effect in blood vessels, which helps reduce the risk of diseases of the coronary arteries and peripheral blood vessels and stroke.Garlic is used to enhance the taste of dishes with vegetables, meat or seafood.
It is also used to get a strong, nutty taste in the preparation of bread, toast and bruschettas (a piece of baked bread coated with mashed garlic and toppings, such as: olive oil, pepper, tomato, cheese, meat, etc.).
Garlic is also used to make seasonal soups and sauces. Young garlic leaves are used as a vegetable, just like young onion leaves, in combination with vegetables and eggs, for the preparation of certain dishes.