Water kimchi or ‘mul kimchi’ is typically made in the spring and summer, fermented at room temperature for a day then 1 - 2 weeks in the fridge. It is served cold, with the brine and usually not stored for too long, as often the vegetables become too watery. Though not suitable for the wet autumn we are having, it is a simple kimchi that you can tackle with readily available ingredients. It is easy to ferment and refreshing.
2 x cucumbers
2 x very generous pinches of sea salt
1 firm apple (such as russet)
3 x large cloves garlic
1 tsp x ginger juice (simply minced and strained ginger)
Salt to taste
Wash your cucumbers. With a sharp knife, cut straight through the cucumber along its length, leaving an inch at each end so that you end up with a straight slit through the middle.and the cucumber still intact. Repeat this, making another incision perpendicular to the first.
*If you don’t have a large enough container for whole cucumbers, you can either use three times the number of pickling cucumbers or cut the whole cucumbers in half and follow the instruction above.
Salt generously and place on a colander with a heavy weight on top for 30 minutes to an hour.
Rinse a couple of times in running water and squeeze out as much liquid as you can.
Cut the filling ingredients into thin, 3 cm long match sticks and mix thoroughly with the seasoning ingredients.
Stuff your cucumbers and place into a suitable container with a heavy weight on top. Fill with a brine of roughly 5% salinity (so 100:5 ratio of water to salt) to a level roughly an inch above your cucumbers.
Seal your container and ripen at room temperature for 24 hours, then in your fridge. Taste after 1 week for the sour taste of the lactic ferment. Serve cold, with some of the fermented brine.