cucumber kimchi

 Here's a full recipe for making cucumber kimchi, a refreshing and spicy Korean side dish


For the cucumbers: 2 pounds (about 1 kg) of cucumbers (preferably Korean or Kirby cucumbers) 1 tablespoon sea salt

1/2 cup Korean red pepper flakes (gochugaru) 3 tablespoons fish sauce 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon rice vinegar 4 cloves garlic, minced

1 inch piece of ginger, minced 1 bunch green onions, chopped 1 medium carrot, julienned 1/2 medium onion, thinly sliced 1 tablespoon toasted sesame seeds (optional)

Prepare the cucumbers: Wash the cucumbers thoroughly and trim off the ends. Cut them into quarters lengthwise, and then cut each quarter into 2-3 inch long pieces. Place the cucumber pieces in a large bowl and sprinkle with the sea salt. Mix well to ensure the salt is evenly distributed.

Prepare the filling: In a medium bowl, combine the Korean red pepper flakes, fish sauce, soy sauce, sugar, rice vinegar, minced garlic, and minced ginger. Mix well to form a paste.

 Assemble the kimchi: After 30 minutes, rinse the cucumbers under cold water to remove the excess salt. Drain well and gently squeeze out any remaining water. Carefully stuff each cucumber piece with the prepared filling. You can use your hands or a small spoon to do this.

Ferment the kimchi: Leave the container at room temperature for about 1-2 days to ferment. The exact time will depend on the temperature of your room and your preference for fermentation.


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