Dive into the refreshing crunch and tangy zest of homemade cucumber kimchi! This vibrant Korean side dish is surprisingly easy to make, offering a delightful balance of sweet, spicy, and sour flavors that will elevate any meal. Forget the store-bought versions, packed with preservatives and lacking the authentic homemade taste. With readily available ingredients and a straightforward process, you'll be enjoying this crisp and flavorful kimchi in no time. It's the perfect addition to your next barbecue, a satisfying snack, or a flavorful complement to rice and grilled meats.
This easy cucumber kimchi recipe is perfect for beginners and seasoned kimchi-makers alike. We'll guide you through each step, ensuring you achieve that perfect balance of fermentation and flavor. Ready to embark on this culinary adventure and create your own batch of delicious, homemade cucumber kimchi? Let's get started with our simple, step-by-step guide!
Tools Needed
- Knife
- Cutting Board
- Blender or Food Processor
- Large Bowl
- Pot
- Container
Ingredients
- Long Cucumbers: 10
- Chives
- Onions: 2 (or more)
- Red Peppers: 4-5
- Rice Flour (sticky, regular, or boiled/mashed white rice)
- Water
- Salt
- Red Pepper Flakes: 1 cup
- Fish Sauce: 4-5 tablespoons
- Minced Ginger: 1 tablespoon
- Minced Garlic: 3-4 tablespoons
- Salted Fermented Shrimp: 1-2 tablespoons
- Corn Syrup: 2 tablespoons
- Plum Blossom Juice (or Meshier)
- White Sugar: ½ cup
- Soy Sauce: 2 tablespoons
- Apples (optional): ½ large red apple (or 100ml apple concentrate)
Step-by-Step Instructions
Step 1. Prepare the Cucumbers and Sauce
- Cut cucumbers into 2-inch sections, then split into fours (leaving ½ inch uncut at the end).
- Wash and chop chives to about 2 inches.
- Slice onions (2 or more).
- Soak cucumbers in salt water for 30 minutes, then rinse and let cool.
- Blend red peppers (4-5) and optional apples (or apple concentrate) until smooth.
- In a large bowl, combine red pepper flakes, fish sauce, minced ginger, minced garlic, salted fermented shrimp, corn syrup, plum blossom juice (or substitute), white sugar, and the flour water mixture.
- Add soy sauce (avoid overdoing it, aim for a red hue).
- Mix onions and chives into the sauce.
Step 2. Make the Flour Water Mixture
- Prepare flour water mixture (using sticky rice flour, regular rice flour, regular flour, or boiled and mashed white rice). Adjust water as needed; it should be thick but runny.
Step 3. Stuff and Combine
- Gently stuff the onion-chive mixture into the sliced cucumbers. Arrange in a container.
Step 4. Ferment and Serve
- Refrigerate. Can be eaten immediately or fermented longer (overnight for stronger fermentation).
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Don't cut all the way through the cucumbers when splitting them.
- Taste test the sauce to adjust sweetness, spiciness, and saltiness.
- The cucumbers will absorb salt from the brine, so adjust the sauce accordingly.
Nutrition
- Calories: approximately 250-350
- Fat: 2-5g
- Carbs: 50-70g
- Protein: 5-8g
FAQs
1. How long does it take to make cucumber kimchi?
The actual preparation time is about 20-30 minutes. Fermentation time varies depending on your preference, from a few hours to a couple of days.
2. Can I use different types of cucumbers?
Yes! English cucumbers or Persian cucumbers work well. Avoid overly watery cucumbers.
3. How long can I store cucumber kimchi in the refrigerator?
Properly stored in an airtight container in the refrigerator, your cucumber kimchi should last for about a week to 10 days. It'll get more sour and flavorful over time.
Enjoy your freshly made, crunchy cucumber kimchi! This recipe is a fantastic starting point for experimenting with different spice levels and additions. Now go forth and share the delicious results with friends and family!