Pickle Party
Cut, wash, your Cucumbers, cut off the flowering end.
Slice down a criss cross ¾ of the way into your cucumber, try carefully to not snap one of the lengths.
Finely julienne the carrots, spring onions and chives.
Make your kimchi paste with the julienned mix.
Tightly pack handfuls of the kimchi mix into the cut section of cucumber and rub on the outside.
Place whole cucumbers into glass jars, tightly packing them.
Secure with a lid and place on your bench to ferment.
Your Kimchi will need to ferment out of the fridge for 3-7 days, then, when it’s nice and tangy, move it to the fridge for a further week to mellow out.
Download Dilly Cucumbers recipe card
We need to talk about Jane...
Imagine pure light holding hands with a rainbow and splashing in a muddy puddle. That's our Jane. Can you picture it? No? Too lofty? Okay.
Put simply, our founder Jane Jenkinson is incredible.
What she does beautiful is marry self deprecation with staggering knowledge - and she's always learning, always enquiring, always excited at the prospect of more. More knowledge and more ways to put that knowledge to use.
We imagine that participating in her events is comparable to being an audience member when Oprah gave away those cars. remember that?
Jane: 'You get good gut health! You get good gut health! Everyone get's good gut health!!!'
Jane opened her purpose built Kvassaria in 2018, and distributes her handcrafted, wild fermented products internationally.
A south Australian native, she now resides in Newcastle NSW with her husband and three sons.