Yield: 8 servings Prep time: 5 minutes, plus up to 2 days to ferment

1 pound pickling cucumbers, thinly sliced

¼ cup sliced green onions

1½ tablespoons fine sea salt

1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

1 tablespoon fish sauce

2 teaspoons Korean red pepper flakes (see Note, here)

2 teaspoons grated fresh ginger

2 cloves garlic, crushed to a paste

  1. Place the ingredients in a large bowl. Stir well to combine.
  2. Divide the mixture evenly among 4 sterile quart-sized jars, leaving 1 inch of space at the top of each jar. Allow to rest for 1 hour for the juices to release. Eat immediately if you prefer a mild-flavored fermented cucumber, or loosely cover and allow to ferment on the countertop for up to 2 days before chilling in the refrigerator. The flavors will develop over time. Cover and refrigerate until ready to consume. Open the jars every 2 to 3 days to release accumulated gas. Store in the refrigerator for up to 1 week.
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