Sliced cucumbers placed in Mason or Ball jar with water, kefir, sea salt, dill (I used cilantro because I didn't have dill on hand), few slices of fresh ginger. Seal lid, let sit a couple days and place in fridge. Keep an eye it doesn't bulge the lid too much from carbonation produced during fermentation. You may want to release some of the gas during this process or it may spray liquid all over when you open it! This has happened to me and it makes a big mess.
Use fermented condiments like this with every meal for enzymes to aid digestion. It also should provide some vitamin C and maybe some B vitamins plus pro-biotics.
Kefir provides the starting culture and many more strains of pro-biotics for the the gut than yogurt, but I have used yogurt to start my culture. Whey from raw milk is also another option.
I make both water kefir and milk kefir which I use for all kinds of fermented foods.
You can buy water kefir culture on Amazon here.
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