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
korean chili flakes (gochugaru)
coarse sea salt
fish sauce or salted shrimp
inch ginger piece
In This Recipe
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.