Kimchi comes in many varieties, and while Napa cabbage kimchi is the most famous, it's not always the easiest for foreigners to replicate due to the availability of Napa cabbage. Instead, using cucumbers, which are more readily available, offers a great alternative. Cucumber kimchi is a popular choice among Koreans, especially during the hot months for its refreshing taste. So, let's make some cucumber kimchi. Enjoy!
Ingredients
T = Tablespoon
t = teaspoon
Ingredients
1kg Cucumbers
2T Salt
100g Chives
100g Carrot
1 Onion
50g gochugaru
40g Fish sauce
3T Minced garlic
AP flour
How to make
Cut 1kg of cucumbers into 8cm lengths (approximately half of a long cucumber).
Leaving 2cm at the end uncut, cut the rest into quarters (like squid legs).
Sprinkle with 2 tablespoons of salt and let sit at room temperature for 1 hour to pickle.
Cut 100g of chives into 1cm pieces, and slice the carrot into thin, long pieces, about 4-5cm long.
Blend 1 onion, 3 tablespoons of minced garlic, and 40g of fish sauce in a blender to make a vegetable paste.
Mix this with 50g of gochugaru
Mix 2 tablespoons of AP flour with 100g of water, then microwave for 2 minutes to make a flour paste.
Combine the flour paste, gochugaru mixture, andvegetables to complete the seasoning.
After 1 hour, rinse the salted cucumbers three times with water. If they are too salty, soak them in water for another hour.
Stuff the cucumbers with the seasoning, ensuring it reaches all the crevices.
The cucumbers can be eaten right away or allowed to ferment at room temperature for 1 to 3 days (it depends on your taste , store in the refrigerator).
Score : 8/10