Yield: 1 Batch
|2 pounds||Cucumbers; seenote|
|7 ounces||Radish; giant white|
|2 eaches||Green Onions; shredded|
|2 teaspoons||Garlic; minced|
|½ tablespoon||Ginger; fresh, minced|
|1 teaspoon||Kimchi chile or much more I use 2 tb.|
|¾ cup||Radish Juice; seenote|
|4½ tablespoon||Salt; or slightly less|
Seenote: Cucumbers, do not use cucumbers with waxed skins. If using small pickling cucumbers, cut off the ends but do not cut in half in step #1.
Seenote: Radish juice, Grate Radish and squeeze the pulp in a piece of cheesecloth to extract juice.
1. Sprinkle cucumbers with 3 Tb Salt and rub. When softened, wash and cut off both ends. Cut in half crosswise and make a deep lengthwise slash with the point of a knife on each half. mikenote, cut almost through to the other side and fold cucumbers open to stuff them. With longer cucumbers you may cut them into thirds, that is, into three barrel shaped rounds before you slit each one.
2. Shred giant white radish and sprinkle with powdered pepper.
Combine green onion, garlic, ginger, and 1 Tb salt, mix well. Insert the mixture into slashes and pack in a jar or crock.
3. Mix giant white radish juice, 2½ cups water and ½ Tb salt together and pour over cucumbers heavy enough to immerse them in the brine and cover the crock with plastic wrap or its own lid. Let stand 2 days at 72F.