Recipe: Kimchi Style Cucumbers
Either Spanish Piri-Piri or Ethiopian Berbere serve as the perfect spicy seasoning for this quick and easy version of Korean style kimchi. Use the tangy condiment to add firey heat to your favorite rice or noodle dish. It's also a great topping for grilled meats and veggies.
- 7 to 9 Persian cucumbers
- 1 1/2 Tbsp. kosher salt
- 1 1/2 Tbsp. dehydrated minced garlic
- 1 Tbsp. freeze-dried chives
- 1 Tbsp. fish sauce
- 1 Tbsp. tamari
- 1 Tbsp. rice wine vinegar
- 1 1/2 Tbsp. Choice of seasoning:
- Piri-Piri Style Spice
- or Berbere Ethiopian Style Seasoning
- 1/2 cup chopped daikon radish
- 3 scallions, white part sliced
- 1 Tbsp. roughly chopped fresh ginger
Slice cucumbers in half lengthwise then slice into half moons. Set sliced cucumbers in a colander. Add ½ Tbsp. of the salt and mix well. Set the colander over the sink or a plate and let the salted cucumbers stand for 15 min. Transfer salted cucumbers to a bowl and add garlic, chives, fish sauce, tamari, vinegar, Piri-Piri or Berbere, and remaining 1 Tbsp. salt. Mix thoroughly. Stir in daikon, scallions, and ginger. Pack the mixture into pint-size canning jars, filling each jar to the top. Seal and refrigerate for at least to 2 hours before enjoying; the longer it spends in the fridge the more flavorful the kimchi will become. Will last for several weeks in a sealed container in the fridge.
Serve over rice or noodles. Makes a great topping for burgers or pork chops.