Cucumber Kimchi
Cucumber Kimchi
Ingredients
For the Cucumber Kimchi
- 4 English cucumbers, sliced into 1/2-inch thick half-moons
- 1/2 cup coarse salt
- as needed water
- 1/2 cup green onions, chopped
- 1/2 cup red onion, thinly sliced
- 2 tablespoons garlic, minced
- 1/4 cup gochugaru, (Korean chili powder)
- 2 tablespoons fish sauce
- 2 tablespoons agave
- 2 tablespoons toasted sesame seeds
Instructions
- 1
Slice the English cucumbers into 1/2-inch thick half-moons.
⏱️ 5 min
- 2
Place all the sliced cucumbers into a large bowl. Sprinkle the coarse salt evenly over the cucumbers.
⏱️ 2 min
- 3
Fill the bowl with water, ensuring the cucumbers are fully submerged. Let the cucumbers sit in the salt water for 10 to 15 minutes. This step draws out excess moisture and seasons the cucumbers.
⏱️ 15 min
- 4
While the cucumbers are soaking, prepare the seasoning mixture. In a separate medium bowl, combine the chopped green onions, thinly sliced red onion, minced garlic, gochugaru, fish sauce, agave, and toasted sesame seeds.
⏱️ 5 min
- 5
Mix all the seasoning ingredients together thoroughly until well combined. You may use a spoon or a gloved hand for this step.
⏱️ 3 min
- 6
After 10-15 minutes, the cucumbers should have released some water. Drain the cucumbers and rinse them thoroughly under cold running water to remove excess salt.
⏱️ 2 min
- 7
Taste a piece of the rinsed cucumber to ensure it is slightly salty but still retains its fresh flavor. If it's too salty, rinse again briefly.
⏱️ 1 min
- 8
Add the prepared seasoning mixture to the drained and rinsed cucumbers. Gently rub the mixture into the cucumbers with a gloved hand until all the cucumbers are evenly coated.
⏱️ 2 min
- 9
The cucumber kimchi is ready to be eaten immediately, but the flavors will meld and deepen if allowed to sit for at least 30 minutes, or even better, overnight in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Kimchi
For the Cucumber Kimchi
- 4 English cucumbers, sliced into 1/2-inch thick half-moons
- 1/2 cup coarse salt
- as needed water
- 1/2 cup green onions, chopped
- 1/2 cup red onion, thinly sliced
- 2 tablespoons garlic, minced
- 1/4 cup gochugaru, (Korean chili powder)
- 2 tablespoons fish sauce
- 2 tablespoons agave
- 2 tablespoons toasted sesame seeds
Instructions
- 1
Slice the English cucumbers into 1/2-inch thick half-moons.
⏱️ 5 min - 2
Place all the sliced cucumbers into a large bowl. Sprinkle the coarse salt evenly over the cucumbers.
⏱️ 2 min - 3
Fill the bowl with water, ensuring the cucumbers are fully submerged. Let the cucumbers sit in the salt water for 10 to 15 minutes. This step draws out excess moisture and seasons the cucumbers.
⏱️ 15 min - 4
While the cucumbers are soaking, prepare the seasoning mixture. In a separate medium bowl, combine the chopped green onions, thinly sliced red onion, minced garlic, gochugaru, fish sauce, agave, and toasted sesame seeds.
⏱️ 5 min - 5
Mix all the seasoning ingredients together thoroughly until well combined. You may use a spoon or a gloved hand for this step.
⏱️ 3 min - 6
After 10-15 minutes, the cucumbers should have released some water. Drain the cucumbers and rinse them thoroughly under cold running water to remove excess salt.
⏱️ 2 min - 7
Taste a piece of the rinsed cucumber to ensure it is slightly salty but still retains its fresh flavor. If it's too salty, rinse again briefly.
⏱️ 1 min - 8
Add the prepared seasoning mixture to the drained and rinsed cucumbers. Gently rub the mixture into the cucumbers with a gloved hand until all the cucumbers are evenly coated.
⏱️ 2 min - 9
The cucumber kimchi is ready to be eaten immediately, but the flavors will meld and deepen if allowed to sit for at least 30 minutes, or even better, overnight in the refrigerator.