Cucumber Kimchee Recipes

QUICK CUCUMBER KIMCHI

Steps:

• Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
• Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
• Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

CUCUMBER KIMCHI (OI SOBAEGI)

Steps:

• Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

MOM'S SPICY CUCUMBER KIMCHEE

Steps:

• Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
• Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
• Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

CUCUMBER KIMCHI (OI KIMCHI)

Steps:

• Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
• Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
• Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

CUCUMBER KIMCHI

Steps:

• Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
• Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
• Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
• Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
• Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
• Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.

CUCUMBER KIMCHI

Steps:

• Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
• Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
• Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.

CUCUMBER KIMCHI

Steps:

• Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
• Rinse cucumbers in cold water to remove salt, drain and pat dry.
• Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

STUFFED CUCUMBER KIMCHEE

Steps:

• Wash cucumbers very thoroughly,scrubbing with a vegetable brush ,Dry with a paper towel.
• Cut slices diagonally into the cucumbers at 1/2 inch intervals,DO NOT CUT ALL THE WAY THROUGH.Only cut about 3/4 of the way through the cucumber leaving the slices attached at the bottom by a section of cucumber.
• Make a brine by dissolving the 3 tablespoons of salt in 5 cups of water.
• Place the cucumbers in a clean bowl and cover with the brine.Cover with a plate to keep the cucumbers completely submerged.Leave at room temperature for 3-4 hours.You may cover the bowl loosely with a clean cloth if you are worried about bugs or debris ,but do not cover the bowl tightly,.
• prepare the stuffing:peel the daikon,slice it as finely as possible,and julienne into thin ribbons;peel the ginger and shred finely;peel,crush and mince garlic;slice green onions as thinly as possible including both white and green parts.Mix with the pepper powder and salt.
• Remove cucumbers from the brine.save brine in a separate sterile jar for now.
• Gently stuff as much of the mixture as possible in between the cucumber slices .The cucumber slices will be fanned out apart by all the stuffing-just don't let the slices break.
• Place the cucumbers back in the same bowl and cover with any remaining stuffing.cover loosely with a cloth and set aside for 8 more hours,or overnight.
• Pack the cucumbers tightly into a sterile 1 1/2 quart jar.Pour any of the accumulated juices from the bowl over the cucumbers;top with as much of the reserved brine as necessary to cover.Cover loosely'.
• Set aside to ferment at room temperature for 3-6 days.Taste every day from the 3rd day on and when the pickle is soured to your liking it is ready.
• Store in the refrigerator to stop the pickle from fermenting any longer.

QUICK CUCUMBER KIMCHEE

Steps:

• Trim and halve cucumber lengthwise and slice into thin half-rounds. If substituting a regular cucumber, peel and scrape out seeds with a teaspoon. Toss cucumber and onion together with salt; let sit for 10 minutes.
• Meanwhile, whisk together vinegar and honey; slowly whisk in sesame oil, stir in remaining ingredients and set aside.
• Rinse cucumber and onion and drain well, pressing out excess water as needed. Stir into dressing with carrot. Refrigerate at least one hour before serving to allow flavors to come together.

SMACKED CUCUMBER 'QUICK KIMCHI'

Steps:

• On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
• After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
• Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.