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Ingredients
- 2 lb Cucumbers, seenote
- 7 ounce Radish, giant white
- 2 x Green Onions, shredded
- 2 tsp Garlic, chopped
- 1/2 Tbsp. Ginger, fresh, chopped
- 1 tsp Kimchi chile or possibly much more I use 2 tb.
- 3/4 c. Radish Juice, seenote
- 4 1/2 Tbsp. Salt, or possibly slightly less
- 1 Tbsp. Sugar
Directions
- Seenote: Cucumbers, don't use cucumbers with waxed skins. If using small pickling cucumbers, cut off the ends but don't 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, which 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 mix into slashes and pack in a jar or possibly crock.
- 3. Mix giant white radish juice, 2 1/2 c. water and 1/2 Tb salt together and pour over cucumbers heavy sufficient to immerse them in the brine and cover the crock with plastic wrap or possibly its own lid. Let stand 2 days at 72F.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 970g | |
| Calories 176 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.34g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31483mg | 1312% |
| Potassium 1434mg | 41% |
| Total Carbs 37.19g | 10% |
| Dietary Fiber 8.4g | 28% |
| Sugars 25.82g | 17% |
| Protein 6.01g | 10% |
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