This recipe was fun to make and we got a chance to use a lot of cucumbers that we had from the farm. Kitchen Daddy has a deep addiction to kim chee – this is a version that uses cucumbers instead of bok choy or napa.
2 Tb salt
1 clove garlic, minced
1/8 tsp dried ground chili peppers
1/8 tsp powered ginger
1/8 tsp fresh ginger, chopped and mashed
2/3 cup water
Sprinkle the sliced cucumbers with 1 Tb of the salt and set aside for 10 mins, then wash and drain them.
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.
Then, let it ferment – cover the bowl 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 really get going. In order to prevent the pickle odor from spreading, either place in a secluded spot or cover with with several layers of cloth.
Finally, put in jars, chill and serve cold as a relish.
In case anyone out there is worried about children being allowed to play with knives, I would have to say again it’s what you’re comfortable with. Our daughter has been extremely agile with cutting things since she was small. It’s just something she’s really good at and we’re comfortable letting her do it because she’s really careful and holds a knife properly. She knows the Julia Child method: pinch the blade with the thumb and index finger of the cutting hand, while keeping the fingers of the holding hand nearly vertical, using that first knuckle as a guide and the fingertips away from the blade.
That said there is no way we’re comfortable letting our son use even a butter knife. He uses safety scissors when cutting and that’s as much as he can handle. He’s very handy stirring things and pouring ingredients. So I guess it comes down to watching what your children are good at and their level of understanding.