A super easy recipe for tasty and refreshing cucumber kimchi ready in no time
This Quick Kimchi recipe makes 2 X 720ml jars of kimchi
You will need:
2 large cucumbers
2 tbsp gochugaru (Korean red pepper flakes)
2 tsp caster sugar
2 tsp fish sauce
1 green onion, sliced
1 carrot, sliced
1 tbsp toasted sesame seeds
3 cloves garlic, crushed and chopped
1 tsp ginger, diced
1-2 tbsp kosher salt for the cucumbers
How to:
Slice the cucumbers, I usually slice one into thin slices and one cucumber lengthwise and then into chunks, but feel free to slice them as you desire
Sprinkle the salt on top of the slices, making sure every piece has been salted
Leave the cucumbers to sit for about 10-15 min
Rinse and drain the cucumbers
In a bowl mix all the ingredients apart from the cucumber slices
If you choose to only do one style of cut, then put the cucumbers in the bowl with the sauce
If, like me, you prefer to have 2 different styles, divide the mixture equally between the bowls of cucumber
Mix well, making sure that the cucumber slices/chunks are evenly covered with the sauce
This quick kimchi is ready to be served if desired, but, ideally, leave the jars at room temperature for up to 12 hours then transfer the jars to the fridge (if I start making this kimchi in the morning, by evening I will move the kimchi to the fridge)
Enjoy!
Cucumber Kimchi is a fantastic side dish and pairs extremely well with pretty much any main dish
In the fridge, it lasts for up to a week. The longer you leave it, the soggier the cucumbers will become
You can use any type of cucumber you have available (Kirbi, Korean, English, Persian) as long as it's fresh
If you're a fan of kimchi, you might want to try one of these recipes below:
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I hope life is treating you well.
Take care.