Korean Cucumber Pickles
I have not been very well disciplined lately with myself to eat sensibly and healthily. I can feel that I am gaining a couple of pounds. It is time to eat well and lose some weight!
When I was in Malaysia about a years ago, I bought a book about vegetable and fruit enzymes; a rather popular and trendy home-made health food supplement. It claims that:
"enzymes provide energy, improve the ability of self-discovery and acts as a health wizard that manages your health"
excerpted from Active Vegetable and Fruit Enzymes by Anna Phua.
How vegetable and fruit enzymes "improve the ability of self-discovery" is rather questionable. But I think to replenish enzymes and eat a lot of vegetables and fruits shouldn't cause any harm to our body! The enzymes will act as a cleanser to expels toxins in the body, accelerate digestion/ metabolism, strengthens the immune system and promote blood circulations etc etc....All sounds rather good, especially if you consumed too much artificial and chemically-produced food.
This Korean cucumber pickles is one of the easiest recipes in the book. It is crunchy and delicious, especially tasty with some grilled oily fish such as mackerel! I mixed the cucumber pickles with the juices to some couscous and Quinoa to make rather nice and health meal out of it!
For my version, I replaced the organic brown rice vinegar stated in the recipe book with the apple cider vinegar.
Ingredients: (enough for 2 portions)
Seasonings:
Marinate the cucumber slices with the salt in a large glass bowl and set aside for 30 mins. After that, rinse with mineral water and drain. Press firmly to remove any excess water from the cucumber.
Mix the seasoning ingredients with the cucumber. Place in cold storage for a day then it is ready to be served.
When I was in Malaysia about a years ago, I bought a book about vegetable and fruit enzymes; a rather popular and trendy home-made health food supplement. It claims that:
"enzymes provide energy, improve the ability of self-discovery and acts as a health wizard that manages your health"
excerpted from Active Vegetable and Fruit Enzymes by Anna Phua.
How vegetable and fruit enzymes "improve the ability of self-discovery" is rather questionable. But I think to replenish enzymes and eat a lot of vegetables and fruits shouldn't cause any harm to our body! The enzymes will act as a cleanser to expels toxins in the body, accelerate digestion/ metabolism, strengthens the immune system and promote blood circulations etc etc....All sounds rather good, especially if you consumed too much artificial and chemically-produced food.
This Korean cucumber pickles is one of the easiest recipes in the book. It is crunchy and delicious, especially tasty with some grilled oily fish such as mackerel! I mixed the cucumber pickles with the juices to some couscous and Quinoa to make rather nice and health meal out of it!
For my version, I replaced the organic brown rice vinegar stated in the recipe book with the apple cider vinegar.
Ingredients: (enough for 2 portions)
- A whole organic cucumber (washed throughly, deseeded and thinly sliced)
- 2 tbsp salt salt
Seasonings:
- 1 fresh chilli (washed throughly, deseeded and finely chopped)
- 2 cloves of garlic (minced)
- about 5 tbs apple cider vinegar
- 2 tbsp Demerara sugar
- 2 tbsp lemon juice
- 1 tbsp light soy sauce
- 3 tbsp diced spring onions
Marinate the cucumber slices with the salt in a large glass bowl and set aside for 30 mins. After that, rinse with mineral water and drain. Press firmly to remove any excess water from the cucumber.
Mix the seasoning ingredients with the cucumber. Place in cold storage for a day then it is ready to be served.
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