Both cucumbers and nasturtiums can be found in full production side by side in the garden, and they combine very well for a light tasty kimchee. Cucumber kimchee is ready to eat immediately and has a very short shelf life. It’s a quick and simple kimchee that is very refreshing and easy on the palate.
Ingredients:
1 or 2 thin-skinned cucumbers, sliced.
1 small clove fresh garlic, crushed.
1 dozen or so green nasturtium seeds, crushed.
1 dozen or so nasturtium blossoms, whole.
1 T. plus 1 pinch of sea salt.
1 dash fish sauce.
1 pinch red pepper flakes.
1 dash kimchee juice, as starter.
Method:
Salt sliced cucumber with 1 T salt. Let sit for an hour or 2. Discard salty brine, rinse salt away using fresh water and drain of excess water. Add crushed garlic and nasturtium seeds, pinch of salt, dash of fish sauce, blossoms, red pepper flakes and kimchee juice and mix well. Pack in a sturdy jar and let ferment a few hours to overnight. Enjoy immediately or refrigerate to slow the fermenting process.
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I am SO THRILLED to the core of my heart with the thought to put nasturtium leaves and flowers into a kimchi, and to play with different c0mbinations this way. THANK YOU.
How long will the cucumber and nasturtium last in fridge. And what other flowers are good for fermenting. ☺ yummy and pretty
Cucumber kimchee has a short life. Generally, after 3 days it’s too old for my taste. You may find differently. Also, I’ve used day lily, Scarlet runner bean and cilantro blossoms.
Can cukes be fermented for longer storage? aka natural pickles? Recipe ideas welcome!
Indeed. A Google search for ‘lacto fermented cucumber sours’ will give you copious ideas.
Thank you.
I was only thinking the other evening as I picked a load of nasturtium flowers, leaves and seeds that it might be nice if they could be pickled. I love synchronicity.
do you have to use the fish sauce?
Nope, you don’t.
Can I buy kimchi juice or must it be juice from other homemade kimchi?
Any live kimchi brine will work.
How is kimchi brine obtained or made
Either make or purchase kimchi and use the juice (brine) the vegetables are fermenting in.
is it possible with fish sauce, as I don’t eat fish (nor meat)?
Fish sauce (and/or bonito flakes) are not necessary at all.
Will this recipe work without the kimchee starter? I have no starter.
Yes! All vegetables have lactic acid bacteria. Backslopping from an old batch just speeds things up but is not at all necessary.
What is a green nasturtium seed? Is that just an unopened bud?
An immature seed, still tender, green in color.