"Cucumber kimchi is probably the easiest kimchi to make but is very similar to making any kind of kimchi. If you like a crisp, pickled kimchi, you’ll like this. :) It only takes about 20 minutes to make. (1 hr to soften in salt, 24hrs to ferment)"
Cucumber Kimchi
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- Recipe Card
Prep time 1hr
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cucumbers
- 1 tablespoons coarse sea salt
- 1/2 cups Korean chili flakes (gochugaru)
- 1 tablespoons fish sauce or salted shrimp
- 1 tablespoons sugar
- 4 scallions
- 4 cloves garlic
- 2/3 medium onion
- 15 chives
- 1 1-inch piece ginger
Method
Step 1
Cut each cucumber in half or 3 2 in pieces depending on the cucumber size. Then cut crosshairs into cucumbers. Do not cut all the way.
Step 2
Sprinkle with salt, making sure to stuff the insides as well. Let it sit at room temperature for 1 hour.
Step 3
Meanwhile, prepare the chile paste mix. In a bowl of a food processor, combine the chile flakes (고추가루), fish sauce/salted shrimp (새우젓), sugar, scallions, garlic, onion, ginger and 2 tablespoons water. Pulse until a coarse paste forms. Stir in chives.
Step 4
Rinse the salted cucumbers under cold water, making sure to clean out the crevices, and shake dry. Stuff the chile mix into and around each cucumber piece generously.
Step 5
Place into a container, add any remaining chile paste and liquid. Seal tightly. Allow the cucumbers to ferment for 24 hrs.