[Magdalen] SPICY KOREAN CUCUMBER KIMCHI REFRIGERATOR PICKLES

[Susan Hagen]

Sounds very tasty Jay.
Susan

On Mon, Sep 28, 2015 at 10:09 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
> Okay, everyone, here you are. There are some substitutions that can be made
> here. If you're not gluten-free, don't worry about the soy sauce. Or you
> can, of course, use fish sauce instead. If you don't have Korean chili
> powder, sweat it not. I used crushed red pepper flakes for my first batch,
> plus a little tiny bit of chipotle chili powder for the characteristic
> smoky taste of Korean chili powder, but no big deal. I also used about half
> the amount called for and they were hardly spicy at all. The fermentation
> seems to do something to the heat. I'm using more this time.....and I have
> the real stuff now. Here's the recipe:
>
> INGREDIENTS
>
>    - 1½ pounds kirby cucumbers
>    - 2¼ teaspoon sea salt
>    - 2 tablespoons Korean chili powder
>    - 2 tablespoons ginger, minced
>    - 6 garlic cloves, minced
>    - 2 tablespoons gluten-free soy sauce or fish sauce
>    - 3 scallions, cut into 1" lengths
>    - 1 cup water
>
>
> DIRECTIONS
>
>    1. Trim ends of cucumbers; cut into spears. Place in a large bowl and
>    toss with salt, chili powder, ginger, garlic, soy sauce, and scallions. Put
>    into glass jars and add water. Cover tightly and let sit on the kitchen
>    counter for 24 hours. Refrigerate.
>    2. Serve after a few days. The longer you refrigerate them, the more
>    flavor the pickles will have.
>
>
> Once again, you can use crushed red pepper in place of the Korean chili
> powder, and judge for yourself how much heat you can stand. I don't think
> it really matters what kind of cucumbers you use. I'm using mini English
> ones, but if I couldn't find them I'd use pickling cucumbers or whatever I
> could find.



-- 
Before enlightenment pay bills, do laundry.  After enlightenment pay
bills, do laundry.