Fermenting pickles

Fermenting pickles with Dr Malka Reichman
Recipe spinoff from Donna Schwenk's recipe in her book Cultured life in a Jar
culture starter or 1 cup active brine
water (non-chloronated)
5-6 cloves garlic
4 T celtic gray salt
6 T pickling spice blend (details below)
3-4 lbs persian cucumbers or mini cucumbers
10 bay leaves

leave on countertop for 6-8 days. Make sure the vegetables are completely submerged and below the waterline. Once it is fermented (sour enough for you), refrigerate.

Pickling spices recipe - this amount will be enough for many many batches
(You can buy them organic/ in bulk on vitacost.com)
4 T black peppercorns
4 T mustard seeds
4 T coriander seeds
4 D dill seeds
4 T allspice
2 teaspoons red pepper flakes.