Korean Cucumber Kimchi
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 servingsPrep
30 minCook
0 minReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
english cucumber
cut into 2 to 2 1/2-inch log |
*
|
| 45 | ml |
kosher salt
|
|
| 7.1E+2 | ml |
water
|
|
| 0.5 | each |
pears
ripe and firm, peeled and cut into matchsticks |
|
| 0.5 | each |
apples
peeled and cut into matchsticks |
|
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| 1 | each |
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
|
|
| 15 | ml |
ginger
peeled and minced |
|
| 0.3 | each |
apples, red delicious
or fuji, gala |
*
|
| 59 | ml |
rice, cooked
|
|
| 59 | ml |
water
|
|
| 118 | ml |
chili pepper flakes
korean style |
* |
| 15 | ml |
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.
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.
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.
Transfer the purée into a bowl 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.
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.
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.
Allow to sit at the room temperature for 1 day. Store in the refrigerator for up to months.
