Cucumber kimchi recipe
Learn how to make Korean cucumber kimchi quick and easy! This kimchi cucumber recipe is made with authentic ingredients and tastes super fresh, crunchy, and appetizing! Be sure to marinate it overnight before serving.
Servings: 6 servings
Ingredients
- 12 oz. Persian cucumbers Korean, Kirby, or Japanese cucumbers
- 1 tsp coarse sea salt
- 1.5 oz sweet onion or yellow onion
- 0.7 oz garlic chive optional
For the seasoning paste:
- 2 tbsp gochugaru Korean red pepper flakes
- 1/2 tsp fish sauce
- 1.5 tbsp honey or keto honey
- 1 tsp roasted white sesame seeds
- 0.5 oz garlic cloves 3 large cloves
- 0.2 oz ginger grated
Instructions
- Cut the cucumber crosswise in half, then slice it into quarters lengthwise.
- In a large bowl, sprinkle in salt and use your hands to gently rub it all over the cucumber. Let rest for 30 minutes.
- In the meantime, prepare the seasoning. In a small bowl, combine the ingredients from gochugaru to ginger. The consistency will be similar to a paste.
- Thinly sliced the onion and dice the garlic chive into sections of the same length as the cucumbers, if using.
- After 30 minutes, you don’t need to rinse the cucumbers. However, please discard the excess liquid from the cucumber after salting.
- Transfer the cucumber to a large storage container. Add the garlic chive, onion, and pour the seasoning over. Mixing the paste with the salted cucumbers. They will seem dry at first, but the cucumbers will continue leaking out more liquid and make the dish less salty.
- Refrigerate it for a few hours or best overnight. This dish tastes best after refrigeration overnight as the intense flavor will mellow down and the flavor has time to develop and come through. Serve chilled.
Video
Notes
- For the best flavor, be sure to marinate the cucumbers overnight in the fridge and serve chilled!
- Storage: store in an airtight container in the fridge. Best served after chilled overnight for a well-rounded balanced flavor. Up to one week in the fridge.
- When selecting high-quality gochugaru (Korean red pepper flakes), the color should be in bright red color, almost a deep orange/reddish hue.
- The seasoning mixture is more of a paste than a sauce. The cucumbers will release water as they ferment, giving the end product more moisture.
- To keep this recipe keto, use keto honey or keto sugar.
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 473mg | Potassium: 173mg | Fiber: 1g | Sugar: 6g | Vitamin A: 995IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg