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fermented shrimp ×

Side Dish Korean

1 Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
2 Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
3 Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
4 Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

By mykoreaneats

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Side Dish Korean

1 Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
2 Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
3 Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
4 Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
5 Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
6 Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

By mykoreaneats

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