-
Prep time
1 hour
-
Cook time
20 minutes
-
Serves
4
Author Notes
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) —hannahfoodie
Ingredients
-
2
cucumbers
-
1/2 cup
korean chili flakes (gochugaru)
-
1 tablespoon
coarse sea salt
-
4
scallions
-
1 tablespoon
sugar
-
1 tablespoon
fish sauce or salted shrimp
-
4
garlic
-
1/2
onion
-
15
chives
-
1
inch ginger piece
Directions
-
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.
-
Sprinkle with salt, making sure to stuff the insides as well. Let it sit at room temperature for 1 hour.
-
Meanwhile, prepare the chile paste mix. In a bowl of a food processor, combine the chile flakes (gochugaru), fish sauce/salted shrimp (optional), sugar, scallions, garlic, onion, ginger and 2 tablespoons water. Pulse until a coarse paste forms. Stir in chives.
-
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.
-
Place into a container, add any remaining chile paste and liquid. Seal tightly. Allow the cucumbers to ferment for 24 hrs.
See what other Food52ers are saying.