Kimchi cucumber

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Cucumber kimchi is delicious right from the start, even before adding the spice blend – overnight salted cucumber is so tasty! Then, you mix in the spices to create a fresh and spicy kimchi salad. If you plan to eat this kimchi fairly quickly, it may be a good idea to replace the yellow onions with daikon, as the onion flavor can be a bit overwhelming at the beginning. This is very similar to making zucchini kimchi, and it’s absolutely fine to combine squash and cucumber. If you’re making it in jars at home, you can divide everything by 10.

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Cabbage kimchi

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Kimchi is most commonly made with whole or halved Chinese (napa) cabbage, which is sliced just before serving. Since it is more common in Sweden to sell kimchi ready to eat in jars rather than whole, it can be helpful to chop the cabbage first if you’re aiming for production.

I use a mixture of chili and paprika, dried and ground, to create something similar to gochugaru, the Korean chili powder commonly used. It is both spicy and sweet. You can use a generous amount of chili or very little chili. Fresh chili also works well.

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Two ways to ferment your courgette / zucchini / summer squash

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Courgette (zucchini) is incredibly rewarding to grow and can be delicious when lacto-fermented. Use medium-sized fruits and remove the developing seed cavity in the middle, otherwise, the fermentation can become mushy. Lacto-fermented squash is best consumed within a few months and generally doesn’t keep as well as sauerkraut or kimchi made from cabbage. I prefer the Zuboda variety as the skin stays tender, but most varieties will work.

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