Cucumber Kimchi or “Fridge Pickle”.

Gill on Plot 64

Kindly contributed by Gill Earle:

Ingredients
3 cucumbers
2 level tablespoons salt (sea, rock or Himalayan)
1 or two cloves garlic, crushed
4 spring onions, cut into 1 cm pieces
1 tablespoon honey
1 tablespoon paprika
1 teaspoon white vinegar

Method
Cut cucumber into bite size pieces, sprinkle on salt, give it a stir and leave covered for 5 hours or overnight – this will produce the brine.

Then add the remaining ingredients, spoon into sterilised jars adding the brine, put the lids on and leave on the countertop for 2-3 days. Taste after the second day – it should have started to ferment. Once fermentation has started open the lid to allow the gas to escape. Refrigerate at this point to slow fermentation or leave a further day and the taste will be a little stronger.

This is Gill’s version of Dr Ben Kim’s recipe which has wonderful pictures of each stage.

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