Cucumber and Nasturtium Kimchee

Nasturtiam for cucumber kimchee

Cucumber and NasturtiumBoth cucumbers and nasturtiums can be found in full production side by side in the garden, and they combine very well for a light tasty kimchee.  Cucumber and nasturtium kimchee is ready to eat immediately and has a very short shelf life.  It’s a quick and simple kimchee that is very refreshing and easy on the palate.

This delicious recipe for cucumber and nasturtium kimchee is a wonderful accompaniment to meals. A perfect summer relish to nourish the body.


  • 1 or 2 thin-skinned cucumbers, sliced.
  • 1 small clove fresh garlic, crushed.
  • 1 dozen or so green nasturtium seeds, crushed.
  • 1 dozen or so nasturtium blossoms, whole.
  • 1 T. plus 1 pinch of sea salt.1 dash fish sauce.
  • 1 pinch red pepper flakes.
  • 1 dash kimchee juice, as starter.



Salt sliced cucumber with 1 T salt. Let sit for an hour or 2.  Discard salty brine, rinse salt away using fresh water and drain of excess water.  Add crushed garlic and nasturtium seeds, pinch of salt, dash of fish sauce, blossoms, red pepper flakes and kimchee juice and mix well. Pack in a sturdy jar and let ferment a few hours to overnight.  Enjoy immediately or refrigerate to slow the fermenting process.

Join us on our upcoming Online Masterclass with Sandor on 29/30 October as we explore Fermentation: Rewilding from the Inside

We are very delighted to welcome him this Autumn to hear directly how the simple art of fermentation brings us into harmony with the microbial world within and without, how it connects us more closely within the web of life through what we eat and what we become through eating, and how it ultimately brings us closer to the possibility of our own food and health sovereignty. This is rewilding from the inside out!

Join us to learn about the healing qualities, nutritional importance and nature-connecting possibilities of live-culture ferments, as well as their history, their integral role in human cultural evolution and their importance in indigenous diet and ceremonial practice around the world.

Learn how simple it is to make your own kraut, kimchi and other fermented delicacies. Empower yourself with simple techniques for fermenting in your home. Join the revival!

Embercombe volunteer

Sandor Katz

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild FermentationThe Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor.  The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website:

His most recent book Sandor Katz’s Fermentation Journeys is out this October and in time for this online Masterclass, participants will get a 30% discount code off the book when booking.