By the way, I tried your spring cabbage kimchi, and oh boy was it delicious. Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Hope you can try this recipe soon. This traditional cucumber kimchi recipe helps the kimchi to ferment well and stays crisp until youve eaten the entire batch, not to mention how easy it is to make at home. Stack the stuffed cucumber kimchi in an airtight container and cover. Meanwhile, make the spice paste. Hope youre able to find something that works for you! You can use a potato masher, a meat hammer, or even the bottom of your measuring cup. It's so cute your 10 year old loves this spicy kimchi even if she has to drink milk after each bite. Traditionally, people would neither put carrots in their kimchi nor shred the cabbage. Step 2 Rinse cucumbers in cold water to remove salt, drain and pat dry. Howard Stern would comment grimly, Youve canned, youve fermented, but Im not seeing vegetables I havent seen before. Will have to try that. Easy to make and full of healthy, gut-supporting probiotics. next time i make it i will definitely employ the hot salt water method! Dont have whey? I read somewhere recently that you can find a glass that fits snugly into the top of your fermenting jar and it does double duty by keeping the food pressed below the surface of the liquid and serving as a cover for the jar. Let them sit for 1 hour, then drain. You need to bang and smash your cabbage to get the juices to come out. Or know of someone else taking it on? Now that I know a little more, Im looking forward to experimenting with veggie ferments this summer. The kimchi will continue to ferment slowly in the fridge. Thank you for the recipe. Cut the cucumber crosswise in half, then slice it into quarters lengthwise. Ingredients 2 pounds (9 or 10 cucumbers) kirby cucumbers or four 4 inch long small, thin cucumbers (you can use Korean cucumbers, english cucumbers, or persian cucumbers) 2 tablespoons kosher salt 1 cup buchu (Asian chives), chopped into inch pieces 4 garlic cloves, minced 1 medium carrot, cut into thin matchsticks (about 1 cup) Allow the cucumbers to ferment for up to 1 day at room temperature. Allow them to soak for 2 hours, then drain the water and pat the cucumbers dry. However, please discard the excess liquid from the cucumber after salting. It's similar to Asian Cucumber Salad in its freshness and flavor profile. Have a fun! Super yum! Salt - For salting the cucumbers so that some excess moisture can be drawn out. Sometimes, Ill use miso paste to add depth, especially if going vegan. Instead of fermenting cucumber kimchi or letting it age in the fridge, consider eating it fresh as a side dish on a summer night. Perfect as a summer appetizer. Yes! If you dont want to think about it, give the lid one loose twist, so its on there, but gases can escape. Summer is truly the season of cucumbers, and Ive got no shortage of cooling and refreshing Asian recipes to try! It is like knowing the right consistecny of your pancake batter from the mix. You want a good strong garlic flavor! i remember asking my mom to make it all the time when i was a kid (i also loved sitting at our low table on the floor for korean dinners!). originally published on Jun 28, 2021 (last updated May 2, 2023). Slice the inch of the tip of each cucumber, and then slice them lengthwise, allowing inch at the bottom of the cucumber. e,My apologies! Heres a recipe for all the fermenters out there- Cucumber Kimchi Pickles! To make the kimchi filling, mix together the Asian chives, onion, carrot, Korean chili flakes, Korean anchovy sauce, garlic, ginger puree, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl. I read through some other blogs on fermenting especially without whey but I used this recipe and did as she suggested with just salt my first time and it turned out fabulous! Keywords: cucumber kimchi, fermented cucumbers, kimchi cucumber pickles, cucumber kimchi pickles, Your feedback is valuable- it helps us fine-tune the recipes and ultimately make them more successful. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen. Cucumber Kimchi Pickles | Feasting At Home Easy Kimchi Recipe | Napa Cabbage Kimchi - Nourished Kitchen Let rest for 30 minutes. Mold? CHILIES:Try driedKorean Chili Flakes calledGochugaru or Korean Chili PasteGochujang. You should have 4 semi-equal parts of cucumber, cut but still attached. I dont think I can get salted shrimps. Fermentation IS preserving, but its a little tricky because you still have to refrigerate the jars, which takes up valuable space thats at a premium this time of year. For another delightful cucumber side, try this Korean cucumber salad (oi muchim)! Thank you so much! I have since made my household taste it and they are all in love. When selecting high-quality gochugaru (Korean red pepper flakes), the color should be in bright red color, almost a deep orange/reddish hue. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Thank you. For a faster fermentation, leave the kimchi at room temperature for 1-2 days before transferring it to the refrigerator. . Cucumber kimchi is a crunchy Korean banchan (side dish) perfect for summer! Make your best attempt to push the veggies back down into the liquid after serving each time. In another small bowl, combine the remaining ingredients for seasoning. Reprinted with permission from 101 Asian Dishes You Need to Cook Before You Die by Jet Tila, Page Street Publishing Co. 2017. This allows the intense flavors to mellow and meld together nicely. Heres what this authentic kimchi cucumber recipe calls for: Now that you have your ingredients, lets talk about how to make cucumber kimchi in just a few easy steps. I just put up a batch tonight and my husband is so excited! This is my second season of fermenting. Up to one week in the fridge. For the kimchi, Im using a food processor, so I recommend starting with the garlic, since its so little and easy to get lost: This one may have gone a tad bit too long and gotten pulverized. Thanks for blessing us with the inspiration and the creation. Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. I used reg cukes from the garden (didnt have the others) and added some other garden ingredients watermelon radish and scallions. I think you might be in trouble tonight. To make the best cucumber kimchi, its important to start with the right type of cucumber. Make this side dish ahead of time to let the flavors absorb into the cucumbers. Can I ask you the total weght for the cucumbers? Thinly sliced the onion and dice the garlic chive into sections of the same length as the cucumbers, if using. Refrigerate for a at least few hours or ideally overnight. Hi Eva- yes, I see the confusion- these are intended to be kimchi flavored pickles not cucumber kimchi which I bet is what you thought you were making. It is really good. TOSS: Drain the cucumbers, SAVING the brine. Also, Wardeh at GNOWFGLINS says that you just scoop the mold off the top and anything underneath should still be okay, Your email address will not be published. Cucumber Kimchi Recipe - Nourished Kitchen Im bored to death at work so I decided to browse your site on Simply cut up the cucumbers, salt briefly, and then mix with the seasoning! Happy cooking. I used one with 27% salt (pretty high) but I just bought another brand the squid with 20% salt. Currently, our family lives in Korea and we can get our hands on hundreds of different kinds of kimchi every day. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. Quick Cucumber "Kimchi" Recipe | Food Network Onion. Check out the full article for details! Picture here: I certainly meant no harm. Im Katie, the voice of healthy kids cooking, and Im on a mission to connect families around healthy food. Easy Cucumber Kimchi (Oi Kimchi) | I Heart Umami Transfer the cucumbers to the fridge, and allow them to age for up to 3 days. Learn how your comment data is processed. Serve them up with these Thai-inspired cucumber noodles in peanut sauce for a proper Asian feast. Make the kimchi paste. There are two types of cucumber kimchi, including oi kimchi and oi sobagi. Heres what youll need (most of which was in my CSA box): I prefer regular old cabbage even though the kimchi recipe I learned from in the Traditional Cooking SchooleCourse called for Napa cabbage. They are a lot more expensive than Chinese or Mexican chili origin, but for me it is worthy. Any ideas? Add these to the mixing bowl. The jar is designed to keep some gases in, while allowing others to escape. They were perfect by Friday for lunch. Like kimchi made with cabbage or daikon radish kimchi, it's made with a bit of salt and seasoned gochugaru (Korean-style chili powder), garlic (or garlic chives), ginger, and other ingredients. Aside from the popular cabbage version, another favorite of ours is cucumber kimchi. If youre looking for added flavor and color, here are some ideas to level up this simple cucumber kimchi recipe! I just featured it on my round up of healthy Gluten Free Asian Recipes: http://dontmesswithmama.com/gluten-free-asian-recipes/. Ingredients English cucumber - We highly recommend using english cucumbers, Persian or those mini cucumbers. They will seem dry at first, but the cucumbers will continue leaking out more liquid and make the dish less salty. Love these and thanks again for another great recipe !! It helps my blog grow organically so I can continue sharing free and awesome content with you. Also, dont forget to check my different types kimchi recipes for more easy homemade kimchi ideas. One half of a normal sized green cabbage or one whole Chinese cabbage tends to fill one quart jar, which is what this recipe is written for. Trust your own judgmentWe cant be liable for problems that occur from bad decisions you make based on content found here. It is through the accrual of small moments, if we have the willingness to pay attention, that we find our day-to-day life is our most important teacher. Bring 6 cups of water with 1/4 cup of pink salt to a boil. FYI, Hong Kong has gotten unbearable hot. Cucumber kimchi is a lightly fermented Korean vegetable side dish. The Ultimate Guide to Making Your Freezer Work for You (without a batch cooking day), How to Cook Frozen Ground Beef in the Instant Pot. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Didnt work at all for me. How long will it last? If you havent tried the real deal, you should definitely give it a try. Thats got to win a prize for something, right? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Have a fun. This is liquidy and briny, more like pickles, less like Kimchi. This daikon radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, is easy to make and a delicious fermented vegetable recipe that's packed with vibrant flavor.It's perfect served with grilled or roasted meats or spooned into a bowl of hot soup. I miss the cool air. 8 cups (1/2 gallon) plus 1/3 cup (1920 milliliters plus 80 milliliters) water, 3/4 cup (180 grams) kosher salt, plus more for seasoning, 1 bunch green onions, sliced into 1/2-inch lengths, 1 bunch garlic chives, cut into 1/2-inch pieces, 1/2 cup (95 grams) gochugaru (Korean ground chile), 1 teaspoon sugar, plus 1 teaspoon, optional. Toss the cucumbers with the Kimchi Paste. They are basically half-sour, slightly- fermented cucumbers -like pickles- but with the addition of Korean flavors like chilies, chilies, garlic, and either fish sauce or miso paste (for a vegan version). . This site earns income from ads, affiliate links, and sponsorships. Save my name, email, and website in this browser for the next time I comment. Made this today with Korean cucumbers that I found at H Mart. Store leftover kimchi in an airtight container or jar in the refrigerator. I thought I was making cucumber kimchi. In this case, do you have a suggestion? Need a little help getting healthy food on the table every day. Pour the boiling salted water over the cucumbers in a mixing bowl.