Cucumber Kimchi

Recipe: Cucumber kimchi

Summary: Cucumber kimchi is one of favorite summer side dish. You can enjoy fresh cucumber flavour as well as tangy taste of kimchi.

cucumber-kimchi

Ingredients

  • 3 Cucumbers
  • 1/2 Bundle of Chives
  • 1T Minced Garlic
  • 1t Minced Ginger
  • 1T Chopped Green Onion
  • 2/3 Cup Korean Chili Powder
  • 1t Salt
  • 1T Sugar

Instructions

  1. Cut a cucumber in 4cm length
  2. Slit the cucumber without going through the end and make 4 slits.
  3. Add salt to water and boil water.
  4. Put the cucumbers in a large bowl and pour hot salty water in it.
  5. Take the cucumbers out from the bowl after 30 mins and dry them with a towel
  6. Chop chives into 1cm length.
  7. Add minced garlic, minced ginger, chilly powder, sugar, and salt to chives and mix them well in a bowl.
  8. Stuff the slit-cut cucumbers with the mix and stack the stuffed cucumbers in a container.
  9. Spread 5T of the salty water from Step 4 over the cucumbers.
  10. Keep the cucumber container outside in a room temperature for a day.
  11. Move it to the refrigerator and serve it cold.

Preparation time: 1 hour(s)

Cooking time: 1 hour(s)

  13 comments for “Cucumber Kimchi

  1. jinjoo
    November 25, 2009 at 9:37 pm

    thank you v. much for this kimchi cucumber recipe…i was just in a korean restaurant today & they served one of these as side dishes and loved it! i’m gonna try it one of these days!

  2. Steve Crooks
    July 8, 2010 at 6:33 pm

    This recipe looks good but when you go to make it it would be helpful to know what size cucumbers, how much salt goes in the boiled water and that that salt is presumeably separate from the salt added to the seasoning mix. Also some of us are not in a position to get Korean red pepper flakes so a suggestion of perhaps how much italian red pepper flake may be used instead might be in order. Korean red pepper flakes are nowhere near as hot as the Italian ones and depending on the volume of the unknown size of cucumber the amount may vary widely to suit one’s tastes. I’ve faked it as best I could with this recipe…..we’ll see.

    • admin
      July 13, 2010 at 7:51 pm

      Thanks for your suggestion Steve. When I first started cooking and asked my mom how much salt I should put, she always told me “taste while you cook, and add more salt if it is too blend, if it is not, don’t put any more”. I asked her back how many spoonful of salt I should put, then she always repeated herself, “taste it and you will know” :) Moms don’t follow recipes, but they just know. So it is quite challenging to me to come up with exact measurement.

      But I promise I will try!

  3. Lisa
    September 7, 2010 at 11:57 am

    This is a KOREAN recipe. If you want to substitute ingredients, you should really experiment and figure it out yourself. For someone who sounds so full of yourself, you’d think you could figure it out.

  4. bob mull
    December 9, 2010 at 2:25 pm

    ….Hi, I have made 3 batches of cucumber kim chi. I rinse the cucumbers in a collander to remove as much salt as possible. I am cautious in adding any salt to the sauce. I do add dried shrimp, not the boiled type, that is lightly salted , from any asian market I use the five crabs fish sauce, which adds great flavor and is salty. I tried both the traditional way of splitting and stuffing the asian or pickling type cocumbers, and just cutting of each end, and halfing the cucumber and cuttin them into 4 quaters. I cannot not any difference. I have let the cucumbers ferment in my kitchen for 4 days before any bubbles noted, it is inly about 50-60 degrees in Las Vegas now, and the bubbles are really bubbling. I used the boiling salted water to pour over the cucumbers, and adding sea salt to the sliced cucumbers, waiting for them to dehydrate for about 1 hour, before rinsing well and like the slicing variations, they all taste and ferment the same. I have added, roastedc sesame seeds, roasted garlig, from a chinese market, red bell pepper slices, white wine sugar, despite what I have done, your guiodence in sharing your recipe has made everything so pleasent. Thanks so much Bob in Las Vegas.

  5. bob mull
    December 9, 2010 at 2:34 pm

    SORRY ABOUT THE SPELLING IN MY REPLY. WHAT CAN ONE DO WITH MISO PASTE ?? BOB IN LAS VEGAS ?

  6. admin
    December 21, 2010 at 10:15 pm

    No worries Bob :) You did a quite of bit of experiment! I am very impressed and I want to try your recipe.

  7. i think this is cheaper than chinese cabbage kimchi.so i wil try this so i can save.
    February 15, 2011 at 3:38 am

    so yummy………………..

  8. March 11, 2011 at 4:12 pm

    I love kimchi. This is a great recipe to try at home. I’ll try it this weekend.

  9. Neny Lily Lao
    May 26, 2011 at 1:20 am

    The salt and water for boiling is not specified in your recipe. Can we just estimate the quantity/volume? Hope you can give me an advice.

    • admin
      May 26, 2011 at 9:13 pm

      3 T of salt for 1 liter water should work :)

  10. Boone John
    December 16, 2011 at 12:21 pm

    Will try this for the coming Christmas. I hope it works!!!

  11. Anya
    June 24, 2014 at 7:14 pm

    You can buy korean chili powder online. I’ve bought it from amazon.com a couple of times.

Leave a Reply

Your email address will not be published. Required fields are marked *