PICKLES & FERMENTS EP 1 - ASIAN CHILLI PICKLED CUCUMBER 🥒 Welcome to my new series Pickles & Ferments. Where I’m going to learn with you the art of pickling and fermenting. I’m very new to doing this. So there may be some trial and error, but I’m so excited to get started. FULL RECIPE IS ON MY WEBSITE, IN THE LINK IN MY BIO 🧡 #pickled #fermentation #fermentacaonatural #ferment #cucumber #chinesecucumbersalad

Welcome to the first episode of my new series Pickles and Ferments. To kick things off I've made a jar of Asian chilli pickled cucumbers and they went perfectly with a dumpling rice bowl. Look at those beauties. Still so crunchy, so much flavour and it's taken on that pickle perfectly. So today we're going to make some Chinese pickled cucumber. Again if you can, get some organic cucumber because it's way better for pickling than fermenting. Spoon out the seeds, they've got a lot of moisture in them and we want the crunchiest cucumbers possible. Add them to a bowl with a tablespoon of sugar and a tablespoon of salt and then mix to coat and let them sit to release their moisture. Now we're going to make the pickle brine by chopping up chillies, garlic and ginger, adding it to a jar with Chinese vinegar, salt, soy sauce and sugar and all those aromatics with Szechuan peppercorn, chilli flakes and sesame seeds and mix well. So the cucumbers have been sitting and they're liquid, you can just see it in the base there. So much liquid has come out so we're going to go wash off the salt and sugar and drain the liquid and just squeeze out any extra moisture. Once you've done that, add the cucumbers to a jar with that pickle brine. Make enough brine to cover all the cucumbers. Place them in the fridge and you can use them for so many different dishes.