Kimchi Style Cucumbers Recipe
YIELD
About 4 pints
TIME
Active Prep: 15 min
INGREDIENTS
- 7 to 9 Persian cucumbers
- 1 1/2 Tbsp. Kosher Salt
- 1 1/2 Tbsp. 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 Spice
- Berbere Ethiopian Style Seasoning
- 1/2 cup chopped daikon radish
- 3 scallions, white part sliced
- 1 Tbsp. roughly chopped fresh ginger
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DIRECTIONS
Slice cucumbers in half lengthwise then slice into half moons. Set sliced cucumbers in a colander. Add 1/2 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.
SERVING SUGGESTIONS
Serve over rice or noodles. Makes a great topping for burgers or pork chops.
Matt Osier
NUTRITION
