Yes, you could say I’m a little obsessed with fermented foods right now.
And you could also say that these pickles are pretty damn delicious.
Think crunchy pickles crossed with your favorite jar of kimchi. Just the right amount of heat, sour and salt. Great for snacking, accompanying fish, poultry or meat or in a rice or noodle bowl.
- Contains B vitamins, including B12
- Strengthens immune system
- Fights chronic inflammation
- Helps maintain a healthy digestive system
Learn more about fermentation here.
Kimchee Cucumber Pickles
*Use organic ingredients whenever possible.
Yield – 2 1/2 cups
1 pound Persian mini cucumbers, sliced into 1/2 inch thick coins
1 Tablespoon Sea salt
2 Tablespoons Korean chile powder
1 Tablespoon Fish sauce
1 Tablespoon Liquid Aminos (or soy sauce)
1 Tablespoon Sesame seeds
1/2 each Carrot, grated (3/4 cup grated carrot)
1 each Scallion, sliced thin
1 clove Garlic, minced
1 inch piece Ginger, peeled & minced
1 each Grape leaf
1 quart mason jar
- Toss the cucumber slices and salt in a bowl. Let sit at room temperature for 20 minutes.
- Add the rest of the ingredients to the bowl. With clean hands or wearing latex gloves toss the mixture thoroughly with your hands to combine, lightly squeezing the cucumbers to release some of their juice.
- Pack the mixture firmly into a glass jar, pressing down so that the juices start to cover the cucumbers.
- Cover the jar with cheesecloth and secure with a rubber band or string.
- Let sit at room temperature for 3 days, then transfer to the refrigerator. The pickles are ready to eat at this point.