As far as I am concerned, there is nothing better than home grown, home-made food. Grow something! Even if it's "only" the basil on your windowsill.
I no longer have a large garden, but this did not stop me from growing at least some food on my balcony. The conditions are very different and it isn't easy, but it's worth it. I had a very nice crop of organic cucumbers. Dozens! They were perfect in salads and as a snack. As every year, I made a large jar of kosher dill pickles using my time tested recipe. There was still enough to make some cucumber kimchi and to enjoy them raw for a few more weeks before the plants would eventually die off.
My tomato plants were generous as well. In another post I will share with you a recipe for a raw, cultured tomato sauce but for now, let's concentrate on the cucumbers.
You will need an immaculately clean pickling jar with a lid. You can sterilize your jar with boiling water or in the oven or dehydrator. Keep things clean to prevent contamination and spoilage.
The amounts in this recipe are approximate. If you are making kimchi for the first time, this might be a little frustrating, but you have to remember that you are working with fresh ingredients. I used six medium large cucumbers to fill a 500 ml (1 3/4 cup about 17 oz) pickling glass jar. When I first made the cucumber kimchi, to calculate the right amount, I simply filled the jar with sliced cucumbers and left enough space for the marinating paste. For me, this worked best. Any remaining marinating paste can be stored in an airtight container the fridge or freezer for later use.
I made two versions: one with seaweed and more carrots; and one with a little less carrots and without the seaweed. Both tasted fantastic. I did not use any spring onions this time, but you may want to add some if you want to.
Ingredients:
- 12-16 medium large pickling cucumbers
- up to 1/4 cup pickling salt (non-iodized salt) enough to cover the sliced cucumbers
for the marinating paste
- 1/2 cup Korean chili flakes (gochugaru)
- 8 large garlic cloves
- 1 medium large onion
- 1 inch chunk of fresh ginger rhizome
- 1/2 sweet red apple or Asian pear (nashi)
- 1 Tbsp raw miso paste (optional)
add-ons
- 1 medium large carrot, grated
- 2 Tbsp fresh bird pepper, thinly sliced
- 1/4 cup arame seaweed
- spring onions (optional)
Method:
- Wash the cucumbers. If you are using store-bought ones, make sure that they are organic and not covered with wax.
- Cut the cucumbers lengthwise in half and carefully scoop out the seed core using a small spoon or a melon baller. Slice the halved cucumbers, with the peel on, into slices (half rounds) that are a little less than 1/4 inch thick (about 6 millimeters).
- Place the cucumber slices in a colander over a bowl that is large enough, and add the pickling salt. Mix well and allow to sit for about half an hour. The salt will draw the moisture out of the cucumbers and season them at the same time. Use this time to make the marinating paste.
- Using a blender, make the marinating paste. Adjust the taste as needed. Set aside.
- Gently squeeze the excess water out of the cucumbers. Give a quick rinse to remove the salt and gently squeeze the water out again. You may want to use kitchen towel to pat dry the cucumber slices before mixing them with the paste. This step is necessary if you want your cucumbers to be crunchy.
- Add the marinating paste to the cucumber slices and mix well making sure all cucumber slices are well coated with the marinade.
- Add the grated carrot and sliced bird's eye chili, and mix again. For the second version, now is the time to also add the seaweed and spring onions, if using.
- Transfer the well coated cucumbers into a clean jar and gently press down with a stomper or a wooden spoon to remove air pockets. Leave about 1.5 inches space between the cucumbers and the lid. Use a clean kitchen towel to wipe the top of the jar. Close the jar with a lid and place it on the kitchen counter away from direct sun. Depending on the temperature of your kitchen, allow your kimchi to culture for 12-24 hours. The warmer the kitchen, the shorter the time. Place the jar in the fridge for two to three days.
- Once your kimchi is ready, enjoy it in good company!
Cucumber kimchi (Oi Kimchi 오이김치) makes a perfect topping for poke bowls, salads, sandwiches, or soups. It's a great accompaniment to any raw, cooked vegan or non-vegan burgers, and of course, it can be eaten any time, straight from the jar if you do not mind the spiciness. It will store in the fridge for up to two weeks.
In radiant health, passionately raw - Dominique
Dominique Allmon©2024