If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
Slice cucumber into ¼-inch rounds.
Tightly pack sliced cucumber herbs, salt, lemon, and grape leaves in a 16-ounce clean glass jar until about ¾ full.
Add the Cutting Edge Cultures, or kefir whey, and fill the container with extra filtered water, leaving 2 inches of head space, as the vegetables will bubble and expand as they ferment.
Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days. After 3 days, place the container in the refrigerator.
Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.