Lacto-fermented kosher dill pickles

Tare a container on a scale.

Cut off the very ends of the cucumbers and add them to the container.

Add cold water to cover. Weigh the total of water plus cucumber.

Add salt at 3% of that total weight, rounded down a little because the cucumbers are not fully water.

Add about a quarter teaspoon of calcium chloride per quart of water to keep the cucumbers firm.

Add bay leaves, black peppercorns, fresh dill and smashed garlic. Stir by hand to mostly dissolve the salt.

Keep everything submerged: in a plain container, weigh it down with a sealed bag of brine with the air pressed out; in a pickling container, push the inner lid down until brine bubbles over, then seal.

Set aside in a cool spot: about a week for half sours, about two weeks for full sours. Let out gases every few days.

Skim off any small spots of mold or yeast; discard the batch if mold covers it or grows on the cucumbers. Cloudy brine is normal.

Check that the pickles are firm, not squishy. Pack into jars and refrigerate, where they keep a couple of months and stop fermenting.