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Top and tail the small cucumbers and cut them into wedges.
Pack the cucumber wedges into a clean, sterilized jar with the fresh dill and garlic cloves.
Add the coriander seeds, caraway seeds, black pepper, mustard seeds, and fennel seeds.
Make a 3% brine by mixing water and fine sea salt, and pour it over the cucumbers until they are completely submerged.
Seal the jar and leave the cucumbers to ferment at room temperature for about 7 days.
After 7 days, check the jar and you should see signs of activity, such as bubbling, color change, and a cloudy liquid.
If you spill some of the ferment, make sure to top up the brine again to keep it sharp and salty.
The lacto fermented dill pickles are now ready and can be enjoyed on their own or used in dishes like fried chicken sandwiches.