мой волшебный мир кулинарии и творчества (laura_mz) wrote,
мой волшебный мир кулинарии и творчества
laura_mz

Cucumber & Nasturtium Kimchee

Cucumber & Nasturtium Kimchee
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

  1. Salt sliced cucumber with 1 Tbsp. salt.

  2. Let sit for an hour or 2.

  3. Discard salty brine, rinse salt away using fresh water and drain of excess water.

  4. Add crushed garlic and nasturtium seeds, pinch of salt, dash of fish sauce, blossoms, red pepper flakes and kimchee juice and mix well.

  5. Pack in a sturdy jar and let ferment a few hours to overnight.

  6. Enjoy immediately or refrigerate to slow the fermenting process.

Tags: fermenting, kimchee, кимчи, ферментация
Subscribe

  • Post a new comment

    Error

    default userpic

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 0 comments