Credits: midwestandgrassfed.com
1.5 lbs. kirby cucumbers
3 teaspoons sea salt
2 tablespoons sea salt (for releasing liquid)
2 tablespoons Korean chili powder
2 tablespoons ginger, minced
6 garlic cloves, minced
2 tablespoons good quality fish sauce or soy sauce
3 scallions, cut into 1‘ lengths
1 cup distilled water (not tap, unless it’s been boiled and cooled)
Splash of rice vinegar before serving
I want to keep these as close to how it was prepared for us at Sushi Roku. Even though I know, it is not the same recipe but has all the same goodness. Instead of spears, I choose to cut these into moons. I think you are good either way. Go with the flow. Just wash those cukes good.
Place cut cukes into a colander. Sprinkle two tablespoons of sea salt on cukes and toss. Let cukes sit for 30 minutes. Place a plate to catch any of the liquid released. Afterward, rinse cukes thoroughly.
Add the cukes in a large bowl and toss with salt, chili powder, ginger, garlic scallions, and fish sauce. Put into glass mason jars and add water seal with a tight-fitting lid.
Now the waiting game, let this sit on the counter in a cool dark place for 24 hours. Halfway, flip the jar over. Make sure that seal is good and tight. Place in refrigerator for the rest of the time while consuming.
Serve after a few days. The longer they are in the refrigerator, the more flavorful they will become.
Add a splash of rice vinegar before serving.
Consume in a week or two. Enjoy!
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