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How to Make Kimchi Cucumber

CUCUMBER KIMCHI (OI KIMCHI)

Korean cucumber kimchi recipe
Prep Time 25 mins
Cook Time 5 mins
Course Side Dish
Cuisine Korean
Servings 6
Calories 42 kcal

Ingredients
  

MAIN

  • 3 Lebanese cucumbers (450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed
  • 1 Tbsp coarse sea salt
  • 50 g carrots (1.7 ounces), julienned (optional)
  • 20 g garlic chives or chives (0.7 ounces), chopped in same length as the cucumber (optional)

KIMCHI SAUCE (MIX THESE WELL IN A BOWL)

  • 2 Tbsp gochugaru (korean chili flakes)
  • 1 Tbsp minced garlic
  • 1 Tbsp grated red apple or asian pear
  • 1 Tbsp honey or sugar
  • 1/2 Tbsp Korean salted shrimps , minced (if you don’t have this add more fish sauce below)
  • 1/2 tsp Korean fish sauce
  • 1/2 tsp minced ginger

Instructions
 

  • 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.
Keyword cucumber, kimchi