Cucumber Kimchi Recipe

Ingredients

• 10 cucumbers

• 1 bunch of garlic chives (about 100g)

• 1 spring onion

• 6–8 tablespoons Korean red pepper flakes (gochugaru), adjust to taste

• 2 tablespoons salted fermented shrimp (minced)

• 3 tablespoons anchovy fish sauce

• 2 tablespoons minced garlic

• 1 teaspoon minced ginger

• 1 tablespoon sugar (optional, for enhanced flavor)

• Salt (for salting the cucumbers)

Salting the Cucumbers

1. Prepare the Cucumbers: Wash the cucumbers and cut them into 4–5 cm (about 2 inches) pieces. Make a deep cross cut on each piece (but not all the way through) to help them absorb the seasoning.

2. Salt the Cucumbers: Place the cucumbers in a large bowl and sprinkle with about 2 tablespoons of salt. Let them sit for about 30 minutes, turning them halfway through.

3. Rinse: Rinse the cucumbers 1–2 times in cold water and drain well.

Making the Kimchi Paste

1. Chop the Vegetables: Cut the garlic chives into 4 cm pieces and finely slice the spring onion.

2. Mix the Paste: In a large bowl, combine chilly pepper(gochugaru), minced garlic, minced ginger, minced salted shrimp, anchovy sauce, and optional sugar.

3. Add the Vegetables: Add the chopped garlic chives and green onion to the paste and mix thoroughly.

Assembling the Kimchi

1. Stuff the seasoned paste into the slits of each cucumber piece and coat them evenly.

2. Store in an airtight container. Let it sit at room temperature for half a day, then refrigerate.

✅ Tips

• You can enjoy it the next day, but the flavor deepens after 2–3 days.

• For a spicier version, add some chopped fresh chili peppers.

• Adjust the amount of fish sauce and salted shrimp according to your taste.

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