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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash cucumbers very thoroughly,scrubbing with a vegetable brush ,Dry with a paper towel. | 2. Cut slices diagonally into the cucumbers at 1/2 inch intervals,DO NOT CUT ALL THE WAY THROUGH.Only cut about 3/4 of the way through the cucumber leaving the slices attached at the bottom by a section of cucumber. | 3. Make a brine by dissolving the 3 tablespoons of salt in 5 cups of water. | 4. Place the cucumbers in a clean bowl and cover with the brine.Cover with a plate to keep the cucumbers completely submerged.Leave at room temperature for 3-4 hours.You may cover the bowl loosely with a clean cloth if you are worried about bugs or debris ,but do not cover the bowl tightly,. | 5. prepare the stuffing:peel the daikon,slice it as finely as possible,and julienne into thin ribbons;peel the ginger and shred finely;peel,crush and mince garlic;slice green onions as thinly as possible including both white and green parts.Mix with the pepper powder and salt. | 6. Remove cucumbers from the brine.save brine in a separate sterile jar for now. | 7. Gently stuff as much of the mixture as possible in between the cucumber slices .The cucumber slices will be fanned out apart by all the stuffing-just don't let the slices break. | 8. Place the cucumbers back in the same bowl and cover with any remaining stuffing.cover loosely with a cloth and set aside for 8 more hours,or overnight. | 9. Pack the cucumbers tightly into a sterile 1 1/2 quart jar.Pour any of the accumulated juices from the bowl over the cucumbers;top with as much of the reserved brine as necessary to cover.Cover loosely'. | 10. Set aside to ferment at room temperature for 3-6 days.Taste every day from the 3rd day on and when the pickle is soured to your liking it is ready. | 11. Store in the refrigerator to stop the pickle from fermenting any longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pickling cucumber	1 1/2			-	-	-	-
water	5	cups	filtered chlorinated	2760.0	66.48	27.48	286.08
fine sea salt	3	tablespoons		-	-	-	-
daikon radish	3/4		peeled	-	-	-	-
section gingerroot	1	inch	peeled	-	-	-	-
green onion	8			153.36	32.6032	5.5096	2.6696
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
cayenne pepper	2 1/2	teaspoons		14.31	2.5484	0.5404	0.7772
fine sea salt	2	teaspoons	used	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.