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Korean Cucumber Kimchi

 
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Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

Yield

16

servings

Prep

30

min

Cook

0

min

Ready

1

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 large english cucumber
cut into 2 to 2 1/2-inch log
*
3 tablespoons kosher salt
3 cups water
½ pears
ripe and firm, peeled and cut into matchsticks
½ apples
peeled and cut into matchsticks
1 carrots
peeled and cut into matchsticks
1 onions
thinly sliced
1 bunch scallions, spring or green onions
cut into 2-inch pieces, or Asian chives
*
Spice paste:
1 small onions
diced
8 cloves garlic
1 tablespoon ginger
peeled and minced
¼ apples, red delicious
or fuji, gala
*
¼ cup rice, cooked
¼ cup water
½ cup chili pepper flakes
korean style
*
1 tablespoon honey
or sugar

Directions

In a large saucepan, add water, salt and bring to a rolling boil.

Meanwhile cut each log of cucumber into a cross from the top all the way to about ½-inch of the bottom, which means do not cut the log all the way through.

First you need cucumber, water and salt.
Cut each log of cucumber into a cross

Add all the cucumber logs into a large bowl. Pour the salted boiling water to cover the cucumbers in the bowl, and allow to sit for 1 hour.

Add all the cucumber logs into a large bowl.

Meanwhile make the wet marinade or paste:

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender. Purée until smooth.

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender.
Puree until smooth.

Transfer the purée into a bowl and stir in the chili flakes and honey until well mixed.

and stir in the chili flakes and honey until well mixed.

Let it sit for about 20 minutes.

In a large mixing bowl, add apple, pear, sliced onions and scallions, pour the wet paste over, toss and massage until mixture is well combined. Set aside.

Next you need these a few ingredients ready.
Prepare them.
In a large mixing bowl,
toss and massage until mixture is well combined. Set aside.

To make the cucumber kimchi:

After 1 hour, drain the cucumbers and rinse with cold and running water twice. Drain well and pat dry with paper towels.

After 1 hour, drain the cucumbers and rinse with cold and running water twice.
Drain well and pat dry with paper towels.

Open up the cucumber log gently, stuff about 2 tablespoons of prepared filling into each log, pushing toward the bottom, but don't break it. Rub the skin of cucumber with the spices as well.

Place the stuffed and rubbed cucumber logs into a air-tight container. Well seal it.

Open up the cucumber log gently,
Storage.

Allow to sit at the room temperature for 1 day. Store in the refrigerator for up to months.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 250% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1314mg 55%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 13% Vitamin C 5%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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