Spicy, zingy fermented cukes deliver plenty of probiotics. The double-sealed water bag helps keep them submerged so they ferment thoroughly.
6 Kirby cucumbers, seeded and cut into 1-inch pieces (5 1/2 cups)
1 1/4 teaspoons kosher salt
1/4 cup sesame oil
2 tablespoons chopped fresh basil
2 tablespoons gochujang (Korean red chile paste)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons granulated sugar
1/2 teaspoon fish sauce (such as Red Boat)
1 cup water
Added sugars 1g
Calcium 0% DV
Potassium 0% DV
How to Make It
Toss together cucumbers and salt in a medium bowl. Place cucumbers in a colander; let stand 20 minutes. Rinse and drain well.
Combine oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. Add cucumbers; toss to coat.
Place cucumber mixture in a mason jar. Press down cucumbers firmly, leaving 4 inches of headspace. Place 1 cup water in a small ziplock plastic bag; seal bag. Place inside a second ziplock bag, and seal. Place bags on cucumbers; seal lid. Let stand at room temperature 7 days, opening and resealing lid once per day. Discard water bags before serving.
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