CUCUMBER
KIMCHEE
Kimchee
is the spicy pickle served with almost every Korean meal. It’s usually
made with
fermented cabbage or turnip, and stored in a tightly sealed jar, it
lasts forever. My cucumber version is
equally spicy and has the added flavor of fresh
ginger.
The traditional method involves burying the kimchee to ferment it. You
won’t have to dig up the kitchen, however, as I
use vinegar to do the same job. I call for
the traditional Korean chile, kucho karu,to make this, but you can just
as effectively substitute regular red pepper
flakes (and feel free to adjust the amount).
Also, be very careful about putting unprotected fingers into the
mixture, as you can too easily rub your
eyes with them—not a good thing. Instead, use clean
tongs or chopsticks to serve or transfer the kimchee.
Makes 6 cups
Lasts 2 weeks, refrigerated
-
6 medium
cucumbers, halved lengthwise, and seeded
-
Kosher
salt
-
6 cups
rice wine vinegar
-
2 cups
sugar
-
10
garlic cloves, thinly sliced
-
1/4 cup
fresh ginger matchsticks (see Ming’s Tip, left)
-
3 medium
red onions, halved and cut into 18-inch slices
-
1 cup
shredded carrots
-
4
tablespoons Korean chile flakes (kucho karu), or 2 tablespoons red
pepperflakes
-
1/2 cup
Thai fish sauce (nam pla)
1.
Place the cucumbers in a colander set in the sink. Sprinkle the cut side
of the cucumbers generously with the salt.
Allow to rest at room temperature until the cucumbers
have exuded liquid, about 2 hours. Rinse the cucumbers, dry them well,
and slice them into 1/4-inch-thick half moons. Set
aside.
2. In
a large, nonreactive saucepan, combine the vinegar and sugar and bring
to a boil over medium heat. Add the garlic,
ginger, and onions, bring to a simmer, and remove
immediately from the heat.
3. In
a large, nonreactive bowl, combine the cucumbers and carrots. Pour the
vinegar mixture over them, add the chile
flakes and fish sauce, and toss well.
4.
Correct the seasoning with salt. Let the mixture cool to room
temperature and cover with plastic wrap.
With a paring knife, punch a few holes in the plastic wrap and
place the bowl in a cool, dark place. Let the mixture pickle for 24
hours. Transfer the kimchee to a tall glass
jar or jars and seal tightly. Use or refrigerate.
