Cucumber Kimchi

I love kimchi and was looking for something that i didn’t need to wait for so long to enjoy.

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Recipe from https://mykoreankitchen.com/cucumber-kimchi-oi-kimchi/

Prep Time: 25 mins

Cook Time: 5 mins

Total Time: 30 mins

Serving: 6-8

Ingredients:

• 3 Lebanese cucumbers (450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed

• 1 Tbsp coarse sea salt

• 50g carrots (1.7 ounces), julienned (optional)

• 20 g garlic chives or chives (0.7 ounces), chopped in same length as the cucumber (optional)

KIMCHI SAUCE (MIX THESE WELL IN A BOWL)

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• 2 Tbsp gochugaru (korean chili flakes)

• 1 Tbsp minced garlic

• 1 Tbsp grated red apple or asian pear

• 1 Tbsp honey or sugar

• 1/2 Tbsp Korean salted shrimps, minced (if you don’t have this add more fish sauce below)

• 1/2 tsp korean fish sauce (i just used normal fish sauce)

• 1/2 tsp minced ginger

Instructions:

• Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.

• Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.

• Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

Notes

* If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soy sauce.**1 Tbsp = 15 ml

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super easy and simple kimchi recipe that you only need to wait a day to then enjoy. so it is easy planning if you then want to eat or use your kimchi the next day, instead of waiting weeks or months for other types of kimchi to ferment. i added some tiny sliced onions to the mix but this is optional. after one day you already see the liquid develop and the fermentation process beginning, i would recommend eating it the next day or one day after as the cucumbers still have a bit of a crunch. i did not try but i believe if left longer the cucumbers will become soft and soggy. a great idea if you have leftover cucumbers and do not know what to do with them.