6 kirby cucumbers or mini seedless cucumbers
9 cups water
1 cup kosher salt
1 cup cider vinegar
2 fuji apples (core removed and cut into 1" size pieces)
kimchi sauce (see below)
1/4 cup white rice vinegar
1/4 cup dashi broth (see below)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
dashi broth for kimchi:
8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar
cook time: 1 hour 30 mins.
place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.
broth will last 3-4 days chilled in the refrigerator or pour into ice cube trays and freeze for later use.
makes about 8 cups of dashi broth.
mix all of the ingredients together for kimchi sauce.
kimchi style pickled cucumbers:
in a large pot add in the water, salt, vinegar, and apples. bring the pot to a boil and boil for 40 mins. remove the apples from the brine, and add in the pickles letting the sit in the brine until it has cooled. turn the cucumbers every now and then. after the brine has cooled. add the cucumbers into a mason jar, and pour the brine over covering to the top. close the jar and let sit on the counter for 24 hours.
strain the brine off of the cucumbers. cut into 1/4" slices and mix with the kimchi sauce. chill and serve cold with toasted sesame seeds.