CUCUMBER KIMCHI
This is an easy kimchi recipe to make. Cucumbers ferment the quickest-about 1 day out of the fridge. Use this recipe and method to make any kimchi you like. Napa cabbage is the most common but must be fermented for longer. You can play around with fermentation time and temperature until you get the perfect sour-funky balance you like.
Provided by Jet Tila
Time P1DT1h
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
- Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
- Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
- Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
- Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
- Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.
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danielle kelly
[email protected]This cucumber kimchi is delicious! The flavors are so well-balanced and the cucumbers are perfectly crisp. I can't wait to make it again.
kids decampi
[email protected]I'm so glad I found this cucumber kimchi recipe! It's the perfect way to add some spice and flavor to my meals. I love the way the cucumbers stay crisp and flavorful.
Shoaibshobi Shoaibshobi
[email protected]This cucumber kimchi is a great way to use up extra cucumbers. It's also a healthy and delicious snack or side dish. I love the spicy, tangy flavor.
Jennilyn Hamblyn-Raphael
[email protected]I've made this cucumber kimchi several times now and it's always a hit. I love the way the flavors develop over time. It's the perfect condiment to have on hand in the fridge.
Al Zaeem
[email protected]This cucumber kimchi is a great way to add some spice to your meals. It's also a healthy and delicious way to get your daily dose of probiotics. I love to add it to tacos, burritos, and sandwiches.
Freida Rojas
[email protected]I'm not a big fan of kimchi, but this cucumber kimchi is a game-changer! It's so delicious and easy to make. I love the way the cucumbers stay crisp and flavorful.
Kadiri Joshua
[email protected]This cucumber kimchi is the perfect summer side dish. It's light, refreshing, and flavorful. I love the crunch of the cucumbers and the spicy kick from the gochugaru.
Denise Jules
[email protected]I'm always looking for new and exciting ways to use cucumbers, and this cucumber kimchi recipe is a winner! It's so easy to make and the results are delicious. I love the combination of spicy, sour, and sweet.
Nabeela Khurshid
[email protected]This cucumber kimchi is a great make-ahead dish. I love to make a big batch on the weekend and then enjoy it throughout the week. It's the perfect snack or side dish for busy weeknights.
Maggie Shiku
[email protected]I'm so glad I found this cucumber kimchi recipe! It's the perfect way to use up extra cucumbers and it's so delicious. I love the spicy, tangy flavor.
Joseph mezie
[email protected]This cucumber kimchi is a great way to add some probiotics to your diet. It's also a delicious and easy-to-make snack or side dish. I love the crunch of the cucumbers and the spicy kick from the gochugaru.
Anand Kumar
[email protected]I followed the recipe exactly and the cucumber kimchi turned out great! It's the perfect balance of spicy, sour, and sweet. I'll definitely be making this again.
Karabelo Tshabalala
[email protected]This cucumber kimchi recipe is a great way to use up extra cucumbers. It's also a healthy and delicious snack or side dish. I love the combination of sweet, sour, and spicy flavors.
Janan mirza
[email protected]I'm not usually a fan of kimchi, but this cucumber kimchi is delicious! It's not too spicy, and the flavors are really well-balanced. I'll definitely be making this again.
Eden Meraf
[email protected]I've made this cucumber kimchi recipe several times now, and it's always a hit. My friends and family love it, and I always get requests for the recipe. It's a great dish to serve at parties or potlucks.
Shazam Mohamed
[email protected]Wow, this cucumber kimchi is amazing! The flavors are so well-balanced, and the cucumbers are perfectly crisp. I'm definitely going to be making this again.
Mahuru Kevete
[email protected]This cucumber kimchi recipe is a refreshing and delicious take on the traditional Korean dish. The cucumbers stay crisp and flavorful, and the gochugaru (Korean chili powder) gives it a nice spicy kick. I also love that it's a relatively quick and ea