Cucumber Kimchi

Quick and Easy to make. Make it in 30 minutes and eat it on the same day. No fermentation needed.





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The Basic Sauce

Ingredient List

1 pound cucumbers, asian or persian preferred

1 tablespoon kosher salt
1 medium carrot
1/4 cup chives or green onions
1/4 cup The Basic Kimchi Sauce
2 teaspoons sugar
1 teaspoon roasted sesame seeds

Prep and Cooking

Wash and cut the cucumbers into 1 inch long by 1/2 inch thick pieces and transfer to a bowl.

Add 1tablespoon of kosher salt. Set the colander inside the bowl to catch the juice from the cucumbers. Set aside for 20 to 30 minutes. Discard the juice.

Lay the cucumbers on top of a dish towel. Gather the four corners together and ring out as much water as possible. Transfer to a bowl.

Add the carrot, chives (or green onions), 1/4 cup of The Basic Sauce, and 2 teaspoons of sugar, and 1 teaspoon of roasted sesame seeds. Mix to combine.

Serve without fermenting or if preferred, set it out at room temperature for a day and refrigerate.

Cook’s Note:
Cucumber kimchi tastes best under-fermented. Cucumbers turn soggy and soft very quickly so best to refrigerate right away or after a day. It can also be served right after making it without fermentation.

 

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