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Prep time: 20 minutes
Brining time: 5 to 7 minutes
Fermentation: Ready to eat
Yield: 5 cups
Halve the cucumbers lengthwise, then cut them into 1/8-inch thin diagonal slices. In a medium bowl, mix the cucumbers with the salt until well combined. Set aside for 5 to 7 minutes until cucumbers sweat and glisten. They will lose the some firmness, but should still have a little crunch as you don't want them to be too soft.
Place the cucumbers in a colander and rinse, then pat them dry. In a medium bowl, combine the cucumbers with the chili pepper flakes, anchovy sauce, and sugar and allow to combine for 10 minutes. Add the chives and onion and toss to combine. Eat immediately, or refrigerate and consume within 2 to 3 days.
very well written, unfortunately I had to go on a low sodium diet after purchasing :(
I love Kimchi, but would have to cheat to eat it ;)
I tried Mother-in Law Kimchi before I bought this book... and I love love the kimchi and love the book. Very well done. DIY Kimchi!!Published 2 months ago by Rita Meloy
so far so good....multiple kimchis.....good instructions...great pics....and great results.....great valuePublished 2 months ago by misterfingers
Bought the book based on prior reviews. It is well written and will answer any questions you may have on the subject. I turn to it often.Published 2 months ago by russell s. palmer
This book gave me ideals on just what can be fermented. I'm sure you can google and find ideals for free, I just like being able to grab a book. Read morePublished 3 months ago by H. Decker
very good book without a lot of complicated recipe's... well written.. gathering up ingredients now to start a batch...Published 3 months ago by J. Lipham