Cucumber kimchi

Take some beers, put them in the fridge and by the time they are chilled, you will have your next kimchi ready to go with them. This cucumber kimchi is really easy and most of all, you can eat it right away (ideally you give it a day or two). Make sure to use young, firm cucumbers. The nashi adds a sweet touch. Replace it with a crisp pear if you can’t find one.

Type of fermentation: lacto-fermentation
Level: easy
Tools: large mixing bowl, jar

1 kg small, firm cucumbers, seeds and soft tissue removed and cut into small pieces (about 2 cm)
1 nashi pear, cored and cut into matchsticks
5 scallions, cut into 2 cm pieces
60 gr Korean sea salt (or other unrefined salt)
100 gr kimchi paste (see my previous post)

1. Put the cucumbers in a large bowl, sprinkle with the sea salt and add 1 liter water. Leave for 20 minutes, drain and rinse under cold running water.
2. Put the cucumbers, nashi pear and scallions in the mixing bowl together with the kimchi paste. Mix well with your hands, coating all the vegetables.
3. Put everything in a clean glass jar. Close the jar and leave one day at room temperature.
4. Eat the kimchi right away or store in the fridge for about 2-3 weeks.