Table of Contents
I’m always looking for new and interesting kimchi recipes to try, and this cucumber kimchi recipe is definitely a winner. It’s quick and easy to make, and the end result is a delicious and refreshing side dish that goes great with just about anything. Kimchi is a traditional Korean dish that is made with cabbage and spices. This version replaces the cabbage with cucumbers, making it a lighter option. It’s still packed full of flavor and nutrients, making it a great addition to any meal.
What Is Korean Cucumber Kimchi?
Korean cucumber kimchi, or oi kimchi, is a type of kimchi made with cucumbers instead of cabbage. It has a slightly sweet and sour flavor, which comes from the fermentation process. The cucumbers are usually cut into thin strips before being mixed in with a spicy paste made from gochugaru (Korean red pepper powder), garlic, ginger, and fish sauce. This paste is then combined with the cucumbers and allowed to ferment for several days before it’s ready to be enjoyed.
What is Cucumber Kimchi
Ingredients
Making cucumber kimchi is a fairly simple process. The first step is to prepare the cucumbers and next is prepare the kimchi sauce:
- Cucumbers or other small cucumbers: 2 pickling (about 8 ounces)
- Kosher salt: 1 teaspoon
- Garlic, finely chopped: 2 cloves
- Scallions, white and light green parts only, finely chopped: 2
- Fresh ginger, peeled and finely chopped: 1 1/4-inch piece
- Rice vinegar: 2 tablespoons
- Korean chile powder: 1 tablespoon
- Sugar: 2 teaspoons
- Fish sauce: ½ teaspoon
How To Make Cucumber Kimchi
Once you have all the ingredients ready, it’s time to get started on making your cucumber kimchi.
1. Start by prepping the cucumbers: Peel and slice them into thin strips about 2–3 inches long. Place them in a bowl with 1 teaspoon of kosher salt and mix together until combined. Let the cucumbers sit for 10–15 minutes, then rinse them off and set aside.
2. In a separate bowl, mix together the garlic, scallions, ginger, rice vinegar, chile powder, sugar and fish sauce until combined.
3. Add the cucumbers to the mixture and stir until all the vegetables are evenly coated with the kimchi sauce.
4. Place the kimchi in a jar or other airtight container and let it sit at room temperature for 1–2 days to allow the flavors to meld and the cucumbers to ferment.
5. After 1–2 days, the kimchi is ready to be served and enjoyed! Store it in the refrigerator for up to two weeks.
Cucumber kimchi is a great side dish to serve with any meal. It’s flavorful, refreshing and full of probiotics that can help boost your digestive health. Plus, it’s easy and quick to make so it makes an ideal last-minute side or snack dish.
Tips For Success
When making cucumber kimchi, it’s important to use small pickling cucumbers or other types of small cucumbers. The bigger the cucumber, the more watery and less flavorful your kimchi will be.
Also, make sure to mix the kimchi sauce together thoroughly before adding it to the cucumbers. This will ensure that the kimchi is evenly flavored and has a great texture.
Finally, keep in mind that the flavor of this kimchi will get stronger over time. Try to enjoy it within a few days for the best results.
Check out video making spicy cucumber side dish:
What Do You Serve With Korean Cucumber Kimchi?
Korean kimchi goes great with a variety of dishes. It can be served as a side to grilled meat or fish, used as a topping for noodles or Korean purple rice, or enjoyed on its own. It also pairs well with traditional Korean sides like bibimbap and kimchi jjigae.
How To Store
Cucumber kimchi can last up to two weeks in the refrigerator. Be sure to store it in an airtight container or jar and keep it away from direct sunlight. The flavor will get stronger over time, so try to enjoy it as soon as possible for the best results.
Does Cucumber Kimchi Needs To Be Fermented?
Yes, this does need to be fermented in order for the flavors and textures to develop. The fermentation process also helps with preserving the kimchi so it can last longer in the refrigerator.
Cucumber kimchi is a unique and flavorful side dish that’s easy to make at home. With just a few simple ingredients and a little bit of patience, you can enjoy this delicious Korean delicacy in no time.
Similar Korean Recipes You May Like:
Cucumber Kimchi Recipe
Cucumber Kimchi Recipe FAQs
Is This Kimchi Healthy?
Yes, cucumber kimchi is a healthy side dish. It’s packed with probiotics that can help boost your digestive health, as well as vitamins and minerals like Vitamin C, folate and potassium.
How Long Does Cucumber Kimchi Last?
Kimchi can last up to two weeks in the refrigerator when stored in an airtight container. The flavor will get stronger over time, so it’s best to enjoy it within a few days for the best results.
Can You Freeze Kimchi?
Yes, you can freeze cucumber kimchi. Place the kimchi in an airtight container or resealable bag and freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
What Is Cucumber Kimchi Made Of?
This is made with cucumbers, garlic, ginger, gochugaru (Korean red pepper flakes), sugar, fish sauce or shrimp paste, and salt. These ingredients are mixed together to make a flavorful kimchi sauce that’s then tossed with the cucu mbers.
Can You Eat Cucumber Kimchi Without Cooking?
Yes, you can eat kimchi without cooking it. It’s delicious as a side dish or topping for noodles, rice, or other dishes. However, if you plan to store the kimchi in the refrigerator for more than a few days, it’s best to cook it first. This will help preserve the kimchi and prevent it from spoiling.
Can Cucumber Kimchi Be Used As A Topping?
Yes, I can be used as a topping for noodles, rice, or other dishes. The flavor of the kimchi is enhanced when heated, so it’s best to cook it first before adding it to your dish. It also pairs well with traditional Korean sides like bibimbap and kimchi jjigae.
Why Is My Cucumber Kimchi Bitter?
If your kimchi is bitter, it’s most likely because the cucumbers weren’t salted enough. Make sure to salt the cucumbers well before mixing them with the other ingredients in order to prevent any bitterness. Also, be sure to use quality ingredients and not skimp on the sugar or fish sauce as these will also affect the flavor.
Is Cucumber Kimchi Good For Weight Loss?
Yes, I can be good for weight loss. Cucumbers are low in calories and high in fiber, making them a great addition to any diet plan. The probiotics found in the fermented vegetables also help with digestion and gut health, which can aid in weight loss. However, it’s important to remember that kimchi is still a high sodium food, so be sure to enjoy it in moderation.
Conclusion
If you’re looking for a delicious and healthy way to add some variety to your kimchi repertoire, this cucumber kimchi recipe is definitely worth trying. Not only does it taste great, but it’s also low in calories and high in fiber, making it the perfect dish to enjoy guilt-free. Have you tried cucumber kimchi before? What did you think? Let Liliana Kitchen know in the comments below.
Ingredients
- Cucumbers or other small cucumbers: 2 pickling (about 8 ounces)
- Kosher salt: 1 teaspoon
- Garlic, finely chopped: 2 cloves
- Scallions, white and light green parts only, finely chopped: 2
- Fresh ginger, peeled and finely chopped: 1 1/4-inch piece
- Rice vinegar: 2 tablespoons
- Korean chile powder: 1 tablespoon
- Sugar: 2 teaspoons
- Fish sauce: ½ teaspoon
Instructions
1. Cut pickling cucumbers into ¼-inch strips and place them in a medium bowl. Sprinkle with the salt and stir to combine. Let sit for 15 minutes, stirring occasionally.
2. Meanwhile, make the kimchi sauce by combining garlic, scallions, ginger, rice vinegar, Korean chile powder, sugar and fish sauce in a small bowl. Stir until combined.
3. After the cucumbers have sat for 15 minutes, drain off any excess liquid. Add the kimchi sauce to the cucumbers and stir to combine.
4. Place the mixture in a glass jar or container with a lid and let sit at room temperature for 1 to 3 days, stirring occasionally. Once the cucumbers have reached your desired level of fermentation, store them in the refrigerator for up to 6 months.
Notes
- This recipe is best made with pickling cucumbers, as they are firm and crisp.
- If you don’t have Korean chile powder, you can substitute red pepper flakes or regular chili powder.
- Make sure to use a container that is large enough for the kimchi to expand during fermentation.
- You can adjust the level of spice to your taste by adding more or less chile powder.
- If you have any leftover kimchi, it can be used as a topping for noodles, rice dishes, and salads. It is also great in stir-fries!
