Simple Cucuмber Kimchi 

1 and 3/4 cucuмber slices   note : peel the cucuмber if waxy or if peel is tough 

1/2 Tbsp sea salt

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1 tsp grated ginger
3 cloves garlic grated/minced
1 tsp dark brown sugar
1 Tbsp red pepper powder
Scant 1/4 cup finely chopped onion
1 and a 1/2 tsp apple cider vinegar with the mother ( that's the beneficial bacteria, look for sediment and strings) 
1 Tbsp soy sauce
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Mix salt and cucuмbers in a glass bowl and let sit for about five minutes or until tender then drain,rinse and drain again.

Add remaining ingredients and mix well. Cover and let sit for four hours. Refrigerate leftovers.


Feel to adjust the seasonings to your tase, enjoy!  :chef:

I just started making Kombucha very recently. I have now, a constant rotation going on. At first, my little 6 yr old didn't like it. She's also didn't like kefir at first either.. now she loves both.
I used to put some fruit juice in.. but I actually like it plain.

I've never tried kimchi. Maybe I'll give your recipe a try.

I also love fermented sauerkraut!

A couple years ago when I was making kombucha, I didn't care for the taste, even after a variety of second ferments. My husband was only so-so about it, so I stopped. I think I'm going to start up again though, and give it a good year to see if I can condition myself to like it.

Kimchi, nope. I didn't like it and I'm not interested in trying again, lol. I do make a variety of vegetable ferments that we like. Milk and water kefir is a daily staple here, as well as buttermilk, and I make yogurt at least once a week. I'm working on my sourdough skills, and I've slowly been adding different cheeses to my cheesemaking repertoire. I like fermenting. It's fascinating and the health benefits are outstanding.

Does anyone here like kombucha?  :) :chef:

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I think it would help me if I knew what the ingredients are.
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I really enjoy kimchi but I have to go outside to eat it since the odor offends my wife. I learned to enjoy Korean barbeque when I was introduced to it by business associates. I eventually developed an appetite for it that nothing else can satisfy.
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I've tried to make my own kimchi but it doesn't come out right. Maybe I need some training.
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I was overwhelmed to see all the different kinds of salt in Korean markets. One time I counted 23 different types of salt. "Why would there be so many salt options?" I asked a Korean lady in the aisle, and she replied in Korean so I couldn't understand her answer.
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The finished product (kimchi) is available pretty inexpensively at Korean markets so I can just buy it ready-made. It is kind of a culture shock to see the shelves of it in the store with various glass jar brands leaking reddish ooze and bubbles forming inside the jars. American shoppers don't understand that scene. American grocers don't know what to do about it so they generally don't sell kimchi.
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I got some granulated crab and shrimp to add to kimchi and found it interesting to see how that changes the flavor. Some kimchi seems to be a little weak, and when you add some shrimp powder, stir it up, and let it set a few days in the refrigerator the flavor of the mix improves. I thought that maybe they were trying to save money by leaving out some of the shrimp powder, but that doesn't really save much because the powder isn't very costly.
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Any thoughts on that?
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Sorry, I meant 1 and 3/4 pounds cucuмber slices.

I was looking forward to some sauerkraut! Where is it?

I used to make Kombucha 25 years ago, but my husband overdosed on it which unpleasant results, so that put paid to it. We and our kids loved it.

You made kombucha before it was trendy.  :cheers:

 :chef: 

https://www.culturesforhealth.com/learn/soy/natto-faq/

https://www.culturesforhealth.com/learn/tag/natto/

This stuff is good, I like to eat it with soy sauce, yellow mustard and choped green onions. so yummy❤ :chef: