Cucumber Kimchi

In the heat of summer, we’re swimming in cucumbers. Some cukes end up in tzatziki sauce with homemade yogurt, some end up as dill or bread and butter pickles, and the lucky ones get to party in cucumber kimchi! Easy to make and fermented within a day, cucumber kimchi stays crispy for a couple weeks in the refrigerator.

Cucumber kimchi makes a great snack, side, or light meal

Cucumber kimchi makes a great snack, side, or light meal


Cucumber kimchi makes a great snack, side, or light meal
Cucumber Kimchi
Print Recipe
Prep Time
20 minutes
Passive Time
1 day
Prep Time
20 minutes
Passive Time
1 day
Cucumber kimchi makes a great snack, side, or light meal
Cucumber Kimchi
Print Recipe
Prep Time
20 minutes
Passive Time
1 day
Prep Time
20 minutes
Passive Time
1 day
Ingredients
Servings:
Instructions
  1. Wash cucumbers and chop into bite-sized pieces.
  2. Sprinkle with 2 tbsp sea salt and mix thoroughly in a large bowl. Allow to sit for at least 2 hours at room temperature.
    Salted cucumbers for kimchi
  3. Chop scallions, mince garlic, and optional chili peppers. Blend in brined cucumbers.
    Minced garlic gets added
  4. Mix in honey, vinegar, and gochugaru. If your hands are sensitive to the hot spices, wear silicone gloves. Drain excess brine into a separate bowl.
    Add a teaspoon of vinegar to provide an environment hospitable for lactobacillus bacteria.
  5. Pack mixture in jars tightly. If water from cucumbers does not rise to cover the surface, top it with the reserved brine.
  6. Cap jars and let ferment at room temperature for one day, opening it to off gas pressure periodically. Store in the refrigerator and serve chilled.
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