Cucumber Kimchi
Cucumber kimchi is a light, refreshing twist on the traditional Korean dish, offering a crunchy texture and a bold, tangy flavor. Packed with probiotics from the fermentation process, it’s a healthy and flavorful side dish that can be enjoyed on its own or paired with meals like rice or grilled dishes.
Equipment
- Mixing bowl
- Knife and cutting board
- Glass jar or airtight container (for fermenting)
- Gloves (optional, to handle spicy ingredients)
Ingredients
- 3 medium cucumbers thinly sliced or cut into matchsticks
- 1 tablespoon salt
- 3 cloves garlic minced
- 1- inch piece of ginger minced
- 1 tablespoon fish sauce or soy sauce for vegetarian
- 2 tablespoons Korean red pepper flakes gochugaru, adjust to taste
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil optional
- 2-3 green onions chopped (optional)
Instructions
- Prepare the Cucumbers: Place the sliced cucumbers in a large bowl and sprinkle with salt. Let them sit for 20-30 minutes to release excess water. Afterward, rinse the cucumbers thoroughly and gently squeeze out any remaining water.
- Make the Kimchi Paste: In a separate bowl, combine the minced garlic, ginger, fish sauce (or soy sauce), gochugaru, sugar, and rice vinegar. Mix until you form a thick, smooth paste. If desired, add sesame oil for extra flavor.
- Combine the Cucumbers and Paste: Add the cucumbers and optional chopped green onions to the paste. Use your hands (wear gloves to avoid touching the spicy paste) to mix everything together, ensuring the cucumbers are well coated.
- Ferment: Transfer the cucumber kimchi into a glass jar or airtight container. Press it down to remove air pockets, leaving a bit of space at the top for expansion. Let it ferment at room temperature for 1-2 days, then refrigerate.
- Serve: Cucumber kimchi is ready to eat immediately but will develop more flavor with fermentation. Serve it as a side dish, on rice, or as a topping for various meals.
Notes
Fermentation: Fermentation time may vary depending on room temperature. Check after 1 day to see if it’s tangy enough.
Adjust Spice Level: You can increase or decrease the amount of gochugaru (Korean red pepper flakes) to adjust the heat.
Storage: Cucumber kimchi can be stored in the refrigerator for up to a week. The flavor will continue to develop over time.
