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Prep time
1 hour
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Cook time
20 minutes
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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
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Ingredients
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2
cucumbers
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1/2 cup
korean chili flakes (gochugaru)
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1 tablespoon
coarse sea salt
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4
scallions
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1 tablespoon
sugar
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1 tablespoon
fish sauce or salted shrimp
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4
garlic
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1/2
onion
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15
chives
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1
inch ginger piece
Directions
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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.
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Sprinkle with salt, making sure to stuff the insides as well. Let it sit at room temperature for 1 hour.
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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.
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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.
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Place into a container, add any remaining chile paste and liquid. Seal tightly. Allow the cucumbers to ferment for 24 hrs.
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