Uploaded September 2019 | Updated September 2026, 2 weeks ago

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My friend Garry takes me on a trip to the German Spreewald to taste the world's best pickles: The lacto-fermented Spreewaldgurken. Join us on an adventure to the region and stick around to learn how to make pickles at home at the end of the video.

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► Classic Spreewald Style Pickles Recipe 🥒
for a small jar, holding around 7-8 gherkins:
4% hot salt water brine
4 crushed cloves of garlic
1-2 sprigs of dill flower
1/2 tsp peppercorns (optional)
1/2 Tbsp mustard seeds (optional)
2 small bay leaves (optional)
ferment at room temp for 3-14 days; store in fridge

► Lebanese Pickles Recipe 🥒
inspired by the recipe from Yotam Ottolenghi's "Jerusalem"
for a small jar, holding around 7-8 gherkins:
4% hot salt water brine
4 crushed cloves of garlic
1/2 tsp peppercorns
1/2 Tbsp mustard seeds
1 tsp fennel seeds
3 cloves
5 allspice berries
2 small bay leaves
2 pods green cardamom
2 small dried chilies
ferment at room temp for 3-14 days; store in fridge

► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.

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