Frozen Cucumber Kimchi
Frozen Cucumber Kimchi
Ingredients
- 2 cucumbers, medium-sized
- 100 g salt
For the Kimchi Seasoning
- 50 g Gochugaru
- 30 g garlic, minced
- 30 g fish sauce
- 20 g sugar
- 10 g ginger, minced
- 10 g sesame seeds
- 10 g sesame oil
- 10 g green onions, chopped
- 10 g onion, chopped
Instructions
- 1
Slice the cucumbers lengthwise, then cut them into half-moon shapes.
⏱️ 5 min
- 2
Place the sliced cucumbers in a container and freeze them for 2 hours.
⏱️ 120 min
- 3
After 2 hours, remove the frozen cucumbers from the freezer.
⏱️ 1 min
- 4
Add 100 grams of salt to the frozen cucumbers in a large bowl.
⏱️ 1 min
- 5
Mix the cucumbers and salt thoroughly by hand, ensuring the salt is evenly distributed.
⏱️ 3 min
- 6
Let the salted cucumber mixture sit for 1 hour to draw out excess moisture.
⏱️ 60 min
- 7
Drain the excess water from the cucumbers by squeezing them firmly by hand. This step is crucial for crispy kimchi.
⏱️ 5 min
- 8
Rinse the cucumbers twice under running water to remove excess salt.
⏱️ 2 min
- 9
Squeeze the water from the cucumbers again until they are thoroughly dry. You want to remove as much liquid as possible.
⏱️ 5 min
- 10
In a separate bowl, combine all the seasoning ingredients: 50 grams of Gochugaru, 30 grams of minced garlic, 30 grams of fish sauce, 20 grams of sugar, 10 grams of minced ginger, 10 grams of sesame seeds, 10 grams of sesame oil, 10 grams of chopped green onions, and 10 grams of chopped onion.
⏱️ 5 min
- 11
Mix the seasoning ingredients well until they are thoroughly combined into a paste.
⏱️ 2 min
- 12
Add the prepared, dried cucumbers to the seasoning mixture.
⏱️ 1 min
- 13
Mix the cucumbers and seasoning well by hand, ensuring all cucumber pieces are evenly coated with the kimchi paste. Wear gloves if desired.
⏱️ 5 min
- 14
The Cucumber Kimchi is now ready to serve immediately or can be stored in an airtight container in the refrigerator for a few days.
Kitchen Tools
Frozen Cucumber Kimchi
- 2 cucumbers, medium-sized
- 100 g salt
For the Kimchi Seasoning
- 50 g Gochugaru
- 30 g garlic, minced
- 30 g fish sauce
- 20 g sugar
- 10 g ginger, minced
- 10 g sesame seeds
- 10 g sesame oil
- 10 g green onions, chopped
- 10 g onion, chopped
Instructions
- 1
Slice the cucumbers lengthwise, then cut them into half-moon shapes.
⏱️ 5 min - 2
Place the sliced cucumbers in a container and freeze them for 2 hours.
⏱️ 120 min - 3
After 2 hours, remove the frozen cucumbers from the freezer.
⏱️ 1 min - 4
Add 100 grams of salt to the frozen cucumbers in a large bowl.
⏱️ 1 min - 5
Mix the cucumbers and salt thoroughly by hand, ensuring the salt is evenly distributed.
⏱️ 3 min - 6
Let the salted cucumber mixture sit for 1 hour to draw out excess moisture.
⏱️ 60 min - 7
Drain the excess water from the cucumbers by squeezing them firmly by hand. This step is crucial for crispy kimchi.
⏱️ 5 min - 8
Rinse the cucumbers twice under running water to remove excess salt.
⏱️ 2 min - 9
Squeeze the water from the cucumbers again until they are thoroughly dry. You want to remove as much liquid as possible.
⏱️ 5 min - 10
In a separate bowl, combine all the seasoning ingredients: 50 grams of Gochugaru, 30 grams of minced garlic, 30 grams of fish sauce, 20 grams of sugar, 10 grams of minced ginger, 10 grams of sesame seeds, 10 grams of sesame oil, 10 grams of chopped green onions, and 10 grams of chopped onion.
⏱️ 5 min - 11
Mix the seasoning ingredients well until they are thoroughly combined into a paste.
⏱️ 2 min - 12
Add the prepared, dried cucumbers to the seasoning mixture.
⏱️ 1 min - 13
Mix the cucumbers and seasoning well by hand, ensuring all cucumber pieces are evenly coated with the kimchi paste. Wear gloves if desired.
⏱️ 5 min - 14
The Cucumber Kimchi is now ready to serve immediately or can be stored in an airtight container in the refrigerator for a few days.