Non water fermented pickles

[Rafifisher]

I took some cucumbers,cut them to 4 ,added salt,pepper and dill.
I put them in a plastic bag and closed.
I put a weight on the plastic.(food grade)
Now after one day I have water inside and I can see that Fermentation process started.
Any ideas?am I in the right way?
Similar to Japanese ?

[WWFSM]

That sounds like a neat idea. Please keep us up to date with how it goes.

How long are you planning to ferment it? How do you keep the veggies submerged in the liquid as they start to fart (make gas) or would this no longer be a problem if all the air was expelled before it started to ferment?

I've seen something like this done for quick pickles in Japan. However, they don't normally leave it like that for more than 24 hours. Most of the pickles done like this are ready in an hour or three. I'm really curious to see how this method works for longer fermentations.

[Rafifisher]

After one day,there is a lot of liquid,it changes the color of the cucumber and the dill.
It's closed and wraped in two plastic bag,
I will try it in next two days.looks promising

[Rafifisher]

Sorry,but after some days is too salty,little soft but a good taste and totally covered with self fluid.
I will try again.
No 1 according to my pickle index (tried and not finished)(look for index in my post)