Cucumber kimchi pickles

Name: Cucumber kimchi pickles
Prep time: 20 min
Cook time: 23 h
Total time: 23 h 20 min
Cuisine: Asian, Korean
Ingredients: 2 pounds cucumbers, sliced 1/2-inch thick (Turkish or English) see notes; 3 tablespoons fine sea salt; 9 cups water to cover (or see notes for ratio, if you need more); 1–4 tablespoons dried chiles (Korean Chili Flakes called “Gochugaru” or Korean Chili Paste “Gochujang“ or dried Arbol chilies, fresh chilies, or even Garlic Chili Paste); 6–10 garlic cloves; 3 tablespoons fresh ginger; 1 tablespoon miso, fish sauce, or so

7 steps

Prep:20minCook:23h

Here’s a recipe for all the fermenters out there- Cucumber Kimchi Pickles! They are basically half-sour, slightly- fermented cucumbers -like pickles- but with the addition of Korean flavors like chilies, chilies, garlic, and either fish sauce or miso paste (for a vegan version).

Updated at: Thu, 17 Aug 2023 05:16:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories45.4 kcal (2%)

Total Fat0.5 g (1%)

Carbs9.6 g (4%)

Sugars3.2 g (4%)

Protein2 g (4%)

Sodium3611.5 mg (181%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 poundscucumbers

sliced 1/2-inch thick, Turkish or English

3 tablespoonsfine sea salt

9 cupswater

to cover, or see notes for ratio, if you need more

Kimchi paste

1 tablespoonsdried chiles

Korean Chili Flakes called “Gochugaru” or Korean Chili Paste “Gochujang“ or dried Arbol chilies, fresh chilies, or even Garlic Chili Paste

6garlic cloves

3 tablespoonsfresh ginger

1 tablespoonmiso

fish sauce, or so

Instructions

Step 1

PROCESS CUCS: Slice 2 pounds cucumbers (Pickling cucumbers, Turkish or English) into 1/2 inch thick rounds and place in a large bowl. Toss with the sea salt. Cover with the water, and place a bowl over top (or weight) and let sit 4-6 hours, submerged on the counter.

Step 2

Make the Kimchi Paste: Place all ingredients in a food processor and pulse until uniformly chopped (but not too smooth).

Step 3

TOSS: Drain the cucumbers, SAVING the brine. Toss the cucumbers with the Kimchi Paste. Add scallions or any other optional additions.

Step 4

PACK: Pack the cucumbers in 2 large clean jars or a crock with at least an inch of headroom. Pour the saved brine over top, submerging the cucumbers. Weigh down the cucumbers, using a fermentation weight, or a small ziplock bag filled with a little water, or even a cabbage leaf.

Step 5

FERMENT: Place a lid, loosely over top, and put jars on top of a sheet pan, or in a big bowl to catch any escaping juices. Place in a coolish place (65-70F) for 3-5 days, or until you see some bubbling when you tap the side of the jar.

Step 6

REFRIGERATE: I prefer a light, short fermentation, for a more crisp and crunchy pickle so at this point I’ll place them in the fridge. Fermentation will continue in the fridge but at a much slower rate. Feel free to continue fermenting, to any point, up to 2 weeks before refrigerating, which will render them tangier and softer.

Step 7

MAINTAIN: Cucumbers will keep for months in the fridge as long as they are covered in brine. If you like a “fizzy” brine, tighten the lid, burping the jar every week or so. If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.

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