Korean Cucumber Pickle (O-I Keem Chee)
Try this Korean Cucumber Pickle recipe that gives you a 48-hour pickle.
Try this Korean Cucumber Pickle recipe that gives you a 48-hour pickle.
- Carbohydrate 94.2074915585831 g
- Cholesterol 0 mg
- Fat 3.24893958333002 g
- Fiber 19.4843176773426 g
- Protein 16.4565580208172 g
- Saturated Fat 1.03805239583286 g
- Serving Size 1 1 Serving (1957g)
- Sodium 62.0456729120274 mg
- Sugar 74.7231738812405 g
- Trans Fat 0.727289010415152 g
- Calories 385 calories
Step-by-step
- Scrub the cucumbers thoroughly. Cut in half lengthwise, then cut into pieces 1/2 inch thick. Sprinkle with 1 Tb of the salt and set aside for 10 mins.
- Wash and drain the cucumbers. Chop the scallion coarsely. Add the garlic, chili peppers, ginger, and remaining salt. Combine these ingredients with the cucumbers and place in a bowl. Add the water and stir.
- Cover and place in a warm spot. Marinate for at least 48 hours, although if the weather is cool it will sometimes take several days longer to become pickled. In order to prevent the pickle odor from spreading, either place in a secluded spot or cover well with several layers of cloth. Chill and serve cold as a relish.
Salting mechanics and cellular structure
Cellular dehydration drives the initial phase of quick-pickling. Sprinkling produce with sodium chloride draws out free water via osmosis, collapsing the rigid pectin walls and creating micro-channels within the vegetable flesh. This process reduces cellular turgor pressure, allowing aromatic compounds from garlic, chili, and ginger to penetrate deeper into the core than simple surface coating would permit. Thoroughly washing the produce after this ten-minute resting period stops excessive dehydration, preventing the final texture from turning overly leathery or tough.Fermentation timelines and environmental shifts
Ambient temperature dictates the speed of microbial activity during the forty-eight-hour resting phase. Warmer room temperatures accelerate lactic acid bacteria proliferation, whereas cooler ambient conditions slow enzymatic reactions, extending the timeline by several days. Sealing the container tightly restricts oxygen flow, establishing an anaerobic environment that favors lacto-fermentation over aerobic spoilage. Monitoring the mixture visually for subtle cloudiness in the brine indicates successful microbial colonization.Flavor maturation in secondary storage
Extended chilling modifies the pungency of alliums and capsaicin over time. Sulfur compounds in raw garlic mellow when subjected to cold temperatures, blending smoothly with the warming qualities of dried chili peppers and powdered ginger. Serving these pickles cold contrasts the sharp, acidic bite against heavy or fatty dishes, resetting the palate between rich bites through clean lactic acidity.
