Written by Favero Greenforest
Both cucumbers and nasturtiums can be found in full production side by side in the garden, and they combine very well for a light tasty kimchee. Cucumber kimchee is ready to eat immediately and has a very short shelf life. It’s a quick and simple kimchee that is very refreshing and easy on the palate.
Ingredients
- 1 or 2 thin-skinned cucumbers, sliced
- 1 small clove fresh garlic, crushed
- 1 dozen or so green nasturtium seeds, crushed
- 1 dozen or so nasturtium blossoms, whole
- 1 Tbsp. plus 1 pinch of sea salt
- 1 dash fish sauce
- 1 pinch red pepper flakes
- 1 dash kimchee juice, as starter
Method
- Salt sliced cucumber with 1 Tbsp. salt.
- Let sit for an hour or 2.
- Discard salty brine, rinse salt away using fresh water and drain of excess water.
- Add crushed garlic and nasturtium seeds, pinch of salt, dash of fish sauce, blossoms, red pepper flakes and kimchee juice and mix well.
- Pack in a sturdy jar and let ferment a few hours to overnight.
- Enjoy immediately or refrigerate to slow the fermenting process.
