12 medium-sized cucumbers
8 cloves garlic
1/4 cup green onions
3/4 cup dashi stock (fish sauce)
1 cup rice vinegar
1/2 cup soy sauce
3 tsp ground ginger
2 tsp sugar
2 tsp cayenne pepper
1 tsp Accent meat tenderizer or MSG (optional)
Finely chop garlic and green onions. Combine other ingredients.
Pack cucumbers firmly in glass jar. Slowly pour liquid over cucumbers, then transfer to refrigerator.
Pickles will have developed some flavor after two days, but waiting a few more days makes them better!
They won’t last long after that. (Because they will be eaten quickly!)
Yes, of course pickles go with ribs! This is different from the classic dills you may be used to. It’s a kimchi-style pickle recipe that encourages experimentation. This was actually a serendipitous find in that I have a kimchi recipe that on a whim I decided to try with pickling cucumbers instead of cabbage. It’s not often that something comes out so well right off the bat, but I got lucky here. Of course, I have modified and enhanced my kimchi sauce recipe over the course of several years, so it wasn’t an overnight success. However, this application was. Well, it did take a couple days…
Unlike my rib rub recipe, I encourage trying different ingredients and proportions for this recipe. You may find some combination you like even better! NOTE: Dashi stock is not really fishy, it has a sort of a worcestershire/soy-sauce, very umami taste to it that goes well with the other ingredients.
The Original Kimchi Recipe
The stock recipe is the same as the above. Here’s the method for preparing a cabbages kimchi.
1 head Napa cabbage
1 head Bok Choy
1/2 cup kosher salt
Cut base off cabbages. Wash, drain, and cut into 1-inch pieces. Place in a large bowl and cover with salt. Allow to sit on counter for up to 24 hours. It will wilt down to about half the original volume but will still retain its crispness.
Drain residue and rinse to remove as much salt as possible. Place cabbage in large glass container and pour the kimchi stock over it to completely cover. Allow to ferment on counter for up to three days, then place in refrigerator. Kimchi tastes better the longer it ferments (it can do so for many months), so it’s best to prepare some more when your stock is getting low.