Johnny Clark and Beverly Kim, the husband-and-wife team behind Parachute, use Kirby cucumbers to produce bright Korean-style pickles. “They have tight cells and few seeds, making them crisp and snappy,” says Kim. Kirbys can be found at Green Acres Farm and Nichols Farm & Orchard at Green City Market and at Joong Boo Market (3333 N. Kimball Ave., 773-478-5566).
Johnny Clark and Beverly Kim’s Korean Pickles
Serves:6
Active Time:35 minutes
| 4 | Kirby cucumbers |
| 2 Tbsp. | Coarse sea salt |
| 12 | Garlic cloves, peeled |
| 1 cup | Rice wine vinegar |
| 1 cup | Soy sauce |
| 1 cup | Sugar |
| 4 | Red Fresno chilies, seeded and thinly sliced |
| 2 | Scallions, thinly sliced |
| 1Tbsp. | Roasted sesame seeds |
1. Rub the cucumbers with the sea salt. Rinse and place them in a 40-ounce pickling jar, along with the garlic cloves.
2. In a small saucepan, bring the vinegar, soy sauce, and sugar to a boil. Pour the mixture into the jar, cover tightly, and put in a cool, dry place for 4 days. Strain the liquid, reboil it, and pour it back into the jar. Cover and let sit for 4 more days, then refrigerate overnight.
3. Discard the liquid. Slice the cucumbers into 1/4-inch disks and toss with the chilies. Garnish with the scallions and sesame seeds.