Cucumber Kimchi

I fell in love with kimchi in 2017 when harvesting bok choi from my garden on Valentines day.

This recipe adds a salty and spicy option for mid-summer snacking when cucumbers are prolific and cabbages are out of season. Popular with poke bowls, this simple side adds some crunchy distinction to any meal. Best served at room temperature or even chilled.

1 wide mouth quart jar with brine: 2 cups water and 4 tbsp salt solution

1 pint jar

1 ziplock sandwich bag

1 large cucumber thinly sliced or shredded

1 tsp Kimchi paste

Pack cucumber into brine water. Place pint jar into quart jar to press cucumber under the brine. Fill ziplock bag half full of water and press into jar to reduce air exposure from brine. Let sit overnight or up to 24 hours. Remove cucumber from brine. Press into a colander to drain brine. In a mixing bowl, combine kimchi paste and cucumber, massage together. Pack into pint jar so that remaining liquids seep to the surface. Place ziplock bag with water in is on top. Place on a saucer to catch any fermentation bubbles. Let site for 1 day to 1 week. Remove bag, scrape off any mold that may have formed near the surface(this is normal). Place lid on kimchi, it can be unrefrigerated.