Every Bit Counts! Cucumber Week at the fermentary.
Tamari and honey pickle, Cucumber and radish kimchi, Cucumber offcuts shio koji, pickle seasoning.
If you’ve read this week’s newsletter, Are You in a Bit of a Pickle?, you’ll know that not all pickles are created equal.
Most supermarket pickles are simply cucumbers preserved in vinegar. They’re sour because acidity has been added.
The recipes in this collection take a different path.
Instead of adding acid, we allow beneficial bacteria to create it for us, transforming cucumbers into living ferments full of flavour, character and complexity.
This week started with a simple question:
How many ferments can we create from a humble cucumber?
The answer turned out to be three successful ferments and one valuable lesson.
We made tangy tamari pickles.
We made my best-selling cucumber and radish kimchi.
We transformed cucumber offcuts into shio koji.
And we completely failed at a Russian cucumber pickle.
Well... almost.
As you’ll discover in the final recipe, even failed ferments can have a second life.
Let’s begin with the free recipe from this week’s collection.
Cucumber, Radish & Macadamia Miso Kimchi
This is probably the kimchi I make more than any other.
While everyone else turns cucumbers into pickles, I often turn them into kimchi instead.
The secret is the combination of crunchy radishes, fresh cucumbers and the deep savoury flavour of macadamia miso.
The miso adds sweetness, richness and complexity that continues developing throughout fermentation.
The result is crunchy, tangy, spicy and dangerously addictive.
Ingredients
500g cucumbers, sliced
500g radishes, sliced (any variety)
½ tablespoon sea salt
Fresh chilli, blended to taste
1 tablespoon macadamia miso (or any miso)
Optional: fresh ginger, grated
Method
Combine the cucumbers, radishes and salt in a large bowl.
Mix thoroughly and leave for 20 minutes to allow the vegetables to release their brine.
Add the blended chilli, miso and optional ginger.
Mix until all vegetables are evenly coated.
Pack tightly into a fermentation jar, pressing down firmly to remove air pockets.
Cover the surface with a cabbage leaf.
Add a fermentation weight. I often use a lemon cut in half, but a glass or ceramic weight works equally well.
Close the jar and ferment for 7–14 days.
This batch fermented for 14 days until tangy, vibrant and no longer salty.
Fermentation time will vary depending on temperature, season and your personal flavour preference.
Notes
This kimchi is excellent with eggs, rice bowls, grilled fish, roast vegetables or straight from the jar while standing in front of the fridge.
Trust me, that’s usually how it disappears.
Tamari, Honey, Lime & Chilli Pickles
If traditional dill pickles are the quiet achievers of the pickle world, these are their louder, slightly rebellious cousins.
Tamari brings deep savoury notes.
Honey softens the sharp edges.
Lime adds brightness.
Chilli brings just enough heat to keep things interesting.
The result is a crunchy, salty, tangy pickle that feels perfectly at home alongside rice bowls, ramen, udon or anything else that could use a little extra flavour.
