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The Best Cucumber Kimchi Recipe Ever

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Quick & Easy Cucumber Kimchi All Ways Delicious
Quick & Easy Cucumber Kimchi All Ways Delicious from allwaysdelicious.com

Description

Kimchi is a traditional Korean side dish that is made with fermented vegetables. Cucumber kimchi is a refreshing and spicy variation of the classic recipe. This recipe is perfect for those who want to try making kimchi at home but don't have a lot of time or experience. With just a few simple ingredients, you can make a delicious and healthy snack that will last for weeks in the fridge.

Prep Time

15 minutes.

Cook Time

None.

Ingredients

  • 4 medium-sized cucumbers
  • 1/4 cup of coarse sea salt
  • 1 tbsp of sugar
  • 2 tbsp of gochugaru (Korean red pepper flakes)
  • 1 tbsp of fish sauce
  • 1 tbsp of minced garlic
  • 1 tbsp of minced ginger
  • 3 green onions, chopped

Equipment

  • A large mixing bowl
  • A cutting board and knife
  • A colander
  • A glass jar or container with a lid

Method

  1. Wash the cucumbers and cut them into 1-inch pieces.
  2. In a large bowl, sprinkle the cucumbers with salt and mix well. Let sit for 30 minutes to an hour until the cucumbers release their water.
  3. Drain the cucumbers in a colander and rinse them under cold water. Drain well and pat dry with a clean towel.
  4. In a separate bowl, combine the sugar, gochugaru, fish sauce, garlic, ginger, and green onions.
  5. Add the cucumbers to the spice mixture and mix well, making sure all the cucumbers are coated in the sauce.
  6. Transfer the cucumber mixture to a glass jar or container with a lid. Press down on the cucumbers to release any air bubbles and make sure they are packed tightly in the jar.
  7. Let the jar sit at room temperature for 24-48 hours to allow the cucumbers to ferment. During this time, you may see bubbles forming in the jar, which is a sign that the fermentation process is happening.
  8. After 24-48 hours, transfer the jar to the fridge to slow down the fermentation process. The cucumber kimchi will be ready to eat after 3-5 days in the fridge.

Notes

  • This cucumber kimchi recipe is vegan-friendly if you omit the fish sauce.
  • You can adjust the amount of gochugaru to make the kimchi spicier or milder.
  • Make sure to use a clean jar or container to avoid contamination during the fermentation process.

Nutrition Info

  • Serving size: 1/4 cup
  • Calories: 10
  • Total fat: 0g
  • Sodium: 270mg
  • Total carbohydrate: 2g
  • Dietary fiber: 1g
  • Total sugars: 1g
  • Protein: 0g

Recipes FAQ

Can I use English cucumbers for this recipe?

Yes, you can use English cucumbers instead of regular cucumbers. Just make sure to cut them into the same size pieces.

Can I use a different type of pepper flakes?

Yes, you can use a different type of pepper flakes if you can't find gochugaru. However, the flavor may be slightly different.

How long will this cucumber kimchi last in the fridge?

This cucumber kimchi will last for up to a month in the fridge if stored properly in an airtight container.

Recipe Tips

  • Make sure to use coarse sea salt for this recipe. Table salt may contain additives that can interfere with the fermentation process.
  • You can add other vegetables or fruits to this recipe, such as radishes or pears, for a different flavor and texture.
  • Don't be afraid to taste the kimchi as it ferments to see if it's to your liking. You can adjust the seasoning as needed.

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