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
- Place the ingredients in a large bowl. Stir well to combine.
- 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.