Spicy Fermented Cucumbers

Based on the cucumber kimchi recipe in Fermentation on Wheels / Tara Whitsitt (New York : Bloomsbury, 2007). The salt to cucumber ratio is important for the fermentation process, but otherwise, this recipe can be changed to suit your taste (and what is available).

Makes 1 quart

Ingredients:

1 ¾ - 2 pounds of cucumbers
3 teaspoons - 1 tablespoon salt, not iodized
⅓ c basil leaves
⅓ c mint leaves
½ c scallions or onion greens
2 inch piece of ginger, peeled and chopped roughly
7 cloves of garlic, peeled
1 tablespoon urfa pepper, or two hot chiles that have been de-stemmed and seeded

Directions:

  • Wash cucumbers well and slice into ¼ inch, or less, slices. 

  • Place in a medium bowl and add salt (3 teaspoons if using the lesser amount of cucumbers). Toss well.

  • Chop the remaining ingredients well - either in a food processor or by hand. If by hand, add ground pepper at the end. 

  • Add spice mixture to cucumbers, tossing well.

  • Let sit for 2 hours (or more, sitting longer does not harm anything). The cucumbers will be wilted, and sitting in a puddle of liquid.

  • Wash a quart jar with hot soapy water. Put cucumber and spice mixture into jar, packing them down as needed. The cucumbers should be covered with liquid. If not, add enough water to do so, put the lid on the jar, and shake to disperse the salt.

  • Add a weight, so the cucumbers stay submerged. I used a ½ cup jelly jar, well washed, and filled with water.

  • Secure a cloth napkin over your jar with a rubber band, place jar on a plate, and place out of direct sunlight. 

  • Let sit for 3-4 days, then put in the fridge. Pickles are done when you like how they taste (!), about a week.

Sarah Moser