Cold Cucumber Kim Chee

A fantastic Japanese / Korean tsukemono (pickle) that is eaten together with the refreshing pickling fluid. Good on a hot day with barbecued or spicy dishes. The original recipes says it is a good remedy for hangovers, too. I was not able to verify that.

2 small Japanese cucumbers or half  a European cucumber
1 small apple
5 radishes
2 slices ginger root

170 ml water
1/2 tbsp salt
1/2 tbsp sugar
1 tbsp rice vinegar

zest of half a yuzu or other organic citrus fruit: Lemon, mandarin, bergamot, grapefruit
some chilli
1 tbsp pine nuts or sunflower seeds

Cut cucumbers into 1cm pieces, radishes into 4mm discs. Cut apples into 4mm slices and immediately sprinkle with the vinegar to prevent discolouring. Shred zest and chilli, grate the ginger, mix everything in a bowl and add sugar, salt, chilli and water. Let sit refrigerated for 2-3 hours. Adjust the taste with more vinegar if needed.

Serve in little bowls with enough of the marinade to just cover the vegetables. Sprinkle with the roasted pine nuts or sunflower seeds.

from: Tsukemono -Japanese Pickling Recipes by Ikuko Hisamatsu

3 thoughts on “Cold Cucumber Kim Chee

  1. I used only yuzu zest, which I brought with me from Japan. Pretty difficult to get both in NZ and Europe I assume. A mix of lemon and orange zest works as well.I am just about to try grapefruit, mandarin and bergamot (each separately) since I found some at an organic store.

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