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.
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!
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!
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.