Kimchi, the vibrant and spicy fermented side dish of Korea, is renowned for its bold flavors and crunchy texture. While Napa cabbage takes center stage in many kimchi recipes, today we're exploring a refreshing twist: crunchy cucumber kimchi! This recipe offers a lighter, brighter alternative, perfect for those new to kimchi making or seeking a less intense, yet equally satisfying, flavor profile. The crisp cucumbers provide a delightful counterpoint to the spicy, savory fermentation, resulting in a side dish that's both exciting and approachable.
This incredibly versatile kimchi is delicious served alongside grilled meats, incorporated into rice bowls, or enjoyed as a standalone snack. Its refreshing crunch and tangy flavor will add a burst of energy to any meal. Ready to experience the magic of homemade cucumber kimchi? Let's dive into the step-by-step process outlined below!
Tools Needed
- Soft sponge
- Strainer
- Container
- Plastic wrap
- Lid
Ingredients
- Cucumbers: 4 servings
- Coarse salt: 2 tablespoons
- Water: 1L
- Chives: 50g
- Carrots: 40g
- Red pepper powder: 3 tablespoons
- Minced garlic: 1 tablespoon
- Anchovy sauce: 2.5 tablespoons
- Plum extract: 1 tablespoon
- Salt: 1 teaspoon + to taste
- Seasoning: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Cucumbers and Brine
- Wash cucumbers thoroughly. Rub with a soft sponge under running water, sprinkle with coarse salt, rub, and rinse to remove pesticides.
- Cut off the ends of the cucumbers, and cut them into thirds, then quarters.
- Remove the cucumber seeds.
- dissolve 2 tablespoons of coarse salt in 1L of cold water.
- Submerge the prepared cucumbers in the salt water and let them marinate for 30 minutes.
- Remove cucumbers and place them in a strainer to drain for at least 30 minutes.
Step 2. Prepare the Kimchi Seasoning and Vegetables
- wash and trim, then cut into pieces.
- thinly slice.
- Mix red pepper powder, minced garlic, anchovy sauce, plum extract, salt, and seasoning. Let it sit for 10 minutes, then simmer until the color deepens.
Step 3. Combine and Ferment
- Add the drained cucumbers, chives, and carrots to the seasoning. Mix well. Adjust salt to taste.
- Place the mixture in a container, cover with plastic wrap and a lid (not sealed). Ferment in the refrigerator for about 6 hours.
Step 4. Final Taste and Storage
- After 6 hours, taste. If not sour enough, let it ferment for another 2-3 hours. If it's ready, seal the container and refrigerate for a day to enhance the flavor.
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Tips
- Removing cucumber seeds helps maintain crunchiness.
- Pickling in salt water ensures even pickling and eliminates the need for rinsing, preserving the natural flavor.
- Blocking air contact during fermentation with plastic wrap and a loosely sealed lid allows gas to escape naturally, preventing mushiness.
Nutrition
- N/A
FAQs
1. How long does cucumber kimchi last?
Properly stored in the refrigerator, cucumber kimchi should last for about 1-2 weeks. The fermentation process will continue, so the flavor will evolve over time.
2. Can I adjust the spice level?
Absolutely! Feel free to adjust the amount of gochugaru (Korean chili flakes) to your preferred level of spiciness. Start with less and add more to taste.
Enjoy your freshly made crispy crunchy cucumber kimchi! Its refreshing taste and satisfying crunch will elevate any meal. Now go forth and share the delicious results of your culinary adventure!