Stuffed Cucumber Kimchee
- Ready In:
- 168hrs 10mins
- Ingredients:
- 10
- Yields:
-
1 1/2 quarts
- Serves:
- 12
ingredients
- 1 1⁄2 lbs small pickling cucumbers (about 16)
-
Brine
- 5 cups filtered water (do not use chlorinated tap water)
- 3 tablespoons fine sea salt
-
Stuffing
- 3⁄4 lb daikon radish, peeled
- 1 inch section fresh gingerroot, peeled
- 8 green onions
- 2 tablespoons fresh garlic, minced
- 1 1⁄2 teaspoons sugar
- 2 1⁄2 teaspoons cayenne pepper (or Korean hot pepper powder-koch'u karu)
- 2 teaspoons fine sea salt (do not used iodized salt)
directions
- Wash cucumbers very thoroughly,scrubbing with a vegetable brush ,Dry with a paper towel.
- Cut slices diagonally into the cucumbers at 1/2 inch intervals,DO NOT CUT ALL THE WAY THROUGH.Only cut about 3/4 of the way through the cucumber leaving the slices attached at the bottom by a section of cucumber.
- Make a brine by dissolving the 3 tablespoons of salt in 5 cups of water.
- Place the cucumbers in a clean bowl and cover with the brine.Cover with a plate to keep the cucumbers completely submerged.Leave at room temperature for 3-4 hours.You may cover the bowl loosely with a clean cloth if you are worried about bugs or debris ,but do not cover the bowl tightly,.
- prepare the stuffing:peel the daikon,slice it as finely as possible,and julienne into thin ribbons;peel the ginger and shred finely;peel,crush and mince garlic;slice green onions as thinly as possible including both white and green parts.Mix with the pepper powder and salt.
- Remove cucumbers from the brine.save brine in a separate sterile jar for now.
- Gently stuff as much of the mixture as possible in between the cucumber slices .The cucumber slices will be fanned out apart by all the stuffing-just don't let the slices break.
- Place the cucumbers back in the same bowl and cover with any remaining stuffing.cover loosely with a cloth and set aside for 8 more hours,or overnight.
- Pack the cucumbers tightly into a sterile 1 1/2 quart jar.Pour any of the accumulated juices from the bowl over the cucumbers;top with as much of the reserved brine as necessary to cover.Cover loosely'.
- Set aside to ferment at room temperature for 3-6 days.Taste every day from the 3rd day on and when the pickle is soured to your liking it is ready.
- Store in the refrigerator to stop the pickle from fermenting any longer.
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