This is a non-traditional recipe for those who don’t have easy access to dried shrimp or don’t want to use it. It makes about 3.5 litres –
if you have a glass gallon jar it will be the perfect size to hold the batch.
As the recipe makes a gallon, it’s great for hostess gifts and parties. Or, you can change the number of servings on the selector below, and the site will automatically divide the recipe for you.
A Canadian fusion Kim Chi, very non-traditional, inspired by the availability of ingredients in Joel’s kitchen one night.
“My kimchi recipe was dead simple. i accidentally realized i had the ingredients on hand so i just threw it together.
i used smoked mackerel because i had part of one laying around! from what i understand, traditional korean kimchi often uses all sorts of seafood–dried shrimp, anchovies, i’ve even heard raw oysters! i thought smoked mackerel would work, and behold, it did. you can pick it up at any decent grocer. check the seafood section.”
Philly, who did one of our other Kim Chi recipes says of Joel’s version:
“Smokey and delicious; a deep complex flavour. Over rice, it would be a meal”.
Last year at a party a friend told me that the grape leaves growing in the garden could be used to keep my homemade pickles crisp. We have Concord grapes growing and I have been using a small leave or portion of a larger one since. Results have been excellent.
Other things to consider:
The cucumbers should be perfectly fresh and unblemished, just as with any other preserves you might make.
Trim off the blossom end of the cucumber. This can have microbes that will give you soft and meh, whatever, pickles.
Use the appropriate type of cucumber, making sure they are not more than 2″ in diameter. In general, pickles are better and crisper when they are smaller.
Salt the cucumbers after washing them and before putting them into the jars. This will draw out excess moisture. Rinse and drain them before putting them into the jars.
Make certain that your immersion bath (canning water) is boiling and your pickling liquid is hot when you add the liquid to the jars, immediately before putting them into the bath. These two things will minimize the amount of time required for the bath to come to a boil again and reduce the overall time your pickles need to be processed. (Processing time is counted from the beginning of a rolling boil, not from the moment the jars hit the water).