Followup – Cucumber Kimchi

Inside the kimchi cucumber

Remember yesterday when I shared the kimchi cucumbers that I made? I gave them a try this morning with my eggs, after discovering that we are entirely out of tortillas. (side note: how the hell are we out of tortillas? I buy them by the multiple dozen! Grr.)

I probably should have taken a picture of the eggs and cucumbers together, but I had hit a wall of hangry pretty hard. Mr. Pie told me I should stop following Seattle Bike Blog, because I may be getting a little too sad/angry/stabby over bike and pedestrian safety issues lately. When I started crying while telling him about the latest cyclist death and my first-thing-in-the-morning panic over whether the deceased might have been my dad, he wisely pointed out that I may need a little time away from the bike blog. (The cyclist killed was not my dad, thankfully, and my sympathy goes out to his family.) I, just as wisely, remembered that I had eaten watermelon and ice cream for dinner, and that I needed some protein. But that left me very little brainpower for remembering to take a picture of my food before I ate it. I had priorities.

But I did want to tell you about my pickles, because I <3 pickles. I’m happy with the result of giving them about a day of room temperature fermentation – they’re still crispy, and not quite sour, but they have a nice complex flavor. The flavor might be a little nicer if I had remembered to reduce the amount of fish sauce I put in them. Fish sauce: it’s awesome, but best in moderation. This is a lesson I have a hard time with.

Also, I am delighted to discover that the Korean chili powder has not made these particular pickles ridiculously hot. I’m still glad I made two different batches of baechu kimchi, though. More on that later.

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