The last from the garden. Something special had to be done with them. But what? I’ve fermented some delightful sour pickles, but there were just two of these.
What to do? And then everyone’s favorite uncle mentioned Kimchi cucumbers over on the book of face. I was intrigued. That recipe sounded pretty good, but I’m not very good at following directions. Besides, I wanted something a bit more pickle. And then I found this. With a bit of a tweak here and a substitution there, we get this.
Obviously, we didn’t have 6-8 Korean cucumbers, we had 2 cucumbers from the garden. We didn’t have any Korean red pepper either, but we did have some bhut jolokia flakes. And Oops! Apparently we didn’t have any onions in the garden either. Oh well.
I cut the ends off the cucumbers and cut them into approximately 2 inch sections then quartered them as the recipe instructed. I salted them thoroughly and let them sit for 2 hours. It’s odd, but you have to wilt your vegetables in order for them to be crunchy once the fermentation is complete.
While the cucumbers were resting in the salt, I minced the garlic and mixed up the paste. Once the cucumbers were ready, I spread the paste over the spears and crammed them into a mason jar. Then I poured filtered water into the bowl where I’d mixed up the paste, swirled it around, and poured it over the cucumbers in the jar. Always be careful of the water used in a fermentation process. You run the risk of killing the beneficial bacteria if there is any chlorine in your water. Most cities chlorinate the tap water. You know, to kill bacteria. Generally a good thing, but when you are encouraging Lactobacilli, chlorine is not your friend. I topped up the jar with more filtered water and put the lid on loosely. You don’t want any outside air getting in, but there will be some gas that needs to escape. Ferments burp. Then I left it out on the counter for 12-18 ish hours.
From there, we stuck it in the fridge. 5 days later, we had delicious crunchy kimchi pickles. Each bite was bright, cool cucumber followed by the slow burn of the bhut jolokia. Oh yeah, definitely doing this again. Next time, we’re going to try slicing the cucumbers.