Dive into the world of Korean flavors with Cucumber Kimchi, a unique and spicy side dish that’s sure to awaken your taste buds. This homemade kimchi features long cucumber slices fermented with a tantalizing blend of garlic, ginger, red pepper flakes, and fish sauce, resulting in a crave-worthy and versatile condiment that can elevate your meals or serve as a delightful snack.
SERVINGS
Varies on Cucumber Quantity
PREP TIME
45 Mins
COOK TIME
24-48 Hours
INGREDIENTS
4-6 Crunch Quake™ long english cucumbers
4 cloves garlic, minced
1-inch piece of fresh ginger, minced
2 tablespoons red pepper flakes (adjust to taste)
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 tablespoon sugar
1 green onion, chopped
1 tablespoon sesame seeds (optional)
Salt for salting cucumbers
RECIPE NOTES
Feel free to customize your Cucumber Kimchi by adding shredded carrots, daikon radish, or other vegetables of your choice.
COOKING TIPS
Cucumber Kimchi can be enjoyed immediately, but its flavors develop and intensify over time, so it’s worth letting it ferment for a day or two.
PRESENTATION
Serve the Cucumber Kimchi in a small dish or as a topping for rice bowls, garnished with sesame seeds and additional chopped green onion for added flavor and visual appeal.
NUTRITIONAL INFO
Per serving:
Calories: 30
Fat: 1g
Protein: 1g
Carbohydrates: 5g
Fiber: 2g
Sugar: 2g
DIRECTIONS
- Start by preparing the cucumbers. Wash them and cut off the ends. Slice the cucumbers into quarters lengthwise.
- In a large bowl, generously sprinkle the cucumber slices with salt. Toss to coat them evenly. Allow them to sit for about 30 minutes to draw out excess moisture. Rinse and drain the cucumbers thoroughly after this time.
- In a separate bowl, combine the minced garlic, minced ginger, red pepper flakes, fish sauce, and sugar to create the kimchi paste. Adjust the red pepper flakes to achieve your desired level of spiciness.
- Pat the cucumber slices dry with a paper towel.
- Add the cucumber slices to the kimchi paste, along with the chopped green onion.
- Gently mix everything together, ensuring that the cucumber slices are well coated with the kimchi paste.
- Transfer the Cucumber Kimchi into a clean, airtight jar or container.
- Press down on the cucumbers to remove any air bubbles and to compact them in the container.
- Seal the container and let it ferment at room temperature for 24-48 hours, depending on your preferred level of fermentation. Burp the container occasionally to release excess gas.
- Once fermented to your liking, store the Cucumber Kimchi in the refrigerator to slow down the fermentation process.
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PERPETUAL GOODNESS, PACKED WITH FLAVOUR.
