Cucumber kimchi from Fermentation (River Cottage Handbook No.18) (page 54) by Rachel de Thample

  • gochugaru
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  • soy sauce
  • Show all ingredients...
  • Serves : 500g

  • EYB Comments

    Can substitute pickling cucumbers for Lebanese cucumbers, fresh chillies for gochugaru, and raw caster sugar for honey. See recipe for herb and flower suggestions. Allow to ferment for 12-18 hours.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pickling cucumbers for Lebanese cucumbers, fresh chillies for gochugaru, and raw caster sugar for honey. See recipe for herb and flower suggestions. Allow to ferment for 12-18 hours.

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