Pickling cukes : kimchi + cornichons à l’estragon

GOURMANDE in OSAKA

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Two ways of quickly pickling small cucumbers.

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I really had a big bag that I was not going to eat before they go bad. I don’t need pickles for Winter, just some that prolongates the cukes for a week.

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Lazy kimchi : breaking the cucumbers in dices and mixing with kimchi from the store. Mix and close. The lacto-fermentation of kimchi will extend to the added vegetables.
They will be ready in one or two days.

Note : kimchi is nor vegetarian usually, but some versions without animal products can be made.

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Cornichons is the French name for finger sized cucumbers, and for their pickled version. Estragon is tarragon. I’ve also added a small onion.

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1/4 of vinegar heated with water. A few grains of black pepper. And there is salt. Let cool. Close.
They will be ready next week.

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