Fermenting, Foody things, Preserving

Cucumber craziness!

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I have been debating if I should write this post or not. I have been given friendly advice by some to keep my cards close to my chest when sharing recipes, particularly if it’s something I’d like to sell one day. I have taken this on board but a big part of me writing this blog is to share information. Not everyone has the money to buy products and I’m a firm believer that what goes around comes around. I’ve been inspired by many different chefs and bloggers in my time and I hope that my writing can inspire someone else in their journey.
So today I am sharing my versions of cucumber kimchi and sauer gurke -that’s sour cucumbers like sauerkraut only with cucumber not cabbage.
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We have had a abundance of cucumber this year. I may have been overzealous with my plantings and ended up with three plants that just went crazy! So with 10 kilos in the fridge I really needed to get my thinking cap on.
I found a few recipes for cucumber kimchi and with my first batch I loved the flavour but the texture of the cucumber cut up wasn’t my favorite. It was good but not great.

My second batch I decided to shred the cucumber. Now usually I do everything by hand but 10kg is a lot of cucumber. Instead I used my usually idol food processor and wow what a machine! All the cucumber was grated in about 3 minutes!

For the Sauer Gurke
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I massaged in about a 1/4 cup of sea salt and let it sit for 5 minutes. After this I drained the liquid but kept it aside in case I needed extra for the brine. I then added a teaspoon of minced ginger and 3 cloves of minced garlic stirred it through and pressed the whole mix into the fermenting jar. After weighing down the cucumber I added a little of the left over brine/liquid to ensure the mix was well covered. Popped on my fermenting cover and left it to do its magic. I liked it after 5 days but you could go as far as 14 depending on how sour you like it.
We had it on sausage sandwhiches and it was delicious!

Cucumber Kimchi
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For the kimchi the start of the process was the same as the sauergurke. Grate the cucumber and add your salt. After draining the liquid as above I then mixed through 2 teaspoons chilli powder, 5 minced garlic cloves, 2 tsp ginger and 1/4 C soy sauce. Once mixed through I pressed it all into the fermenting jar and left it for 5 days.

Now the kimchi flavour improves with age so if like me you have loads of cucumber make a huge batch and don’t worry about having enough to last a few months.

Enjoy!!

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