Cucumber kimchi a traditional Korean side dish that is quick to make. With well-balanced flavors of sweet, salty, spicy, and just a little bit funky.
Cucumbers, Cucumbers, what to do with all of these cucumbers? I planted cucumbers in my garden this year to make pickles and juice. But I think I overestimated the amount I needed. I have already made 4 types of pickles, numerous salads, lots of juice, and given away more than people are willing to take! And still, the cucumbers keep coming.
With today’s harvest, I am making kimchi. Kimchi is a dish people either love or hate. Personally, I love it and like to kimchi just about anything. It’s sweet, salty, spicy, and just a little bit funky. I use it for a condiment on everything from sandwiches to sushi. Or as a topping for rice bowls or soups. Let me know how you like to eat your kimchi!
The process of making this kimchi is simple. Combine salt and sugar with the sliced cucumber to remove some of the liquid and bitterness. Coat the cucumbers with a chili paste and green onions. Marinate for at least 30 minutes before eating. Easy!
- 1 tsp salt
- 1 1/2 tbsp sugar
- 2 pounds cucumber
- 1 tsp salt
- 2 tbsp sugar
- 1 tbsp korean chili flake (gochugaru)
- 2 tsp ginger minced
- 2 tsp garlic minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 cup green onion chopped
- Mix 1 tsp salt and 1 1/2 tbsp sugar. Slice cucumbers and mix with salt/sugar. Place in a colander and drain for 30 minutes.
- Mix all other ingredients into a paste. Gentle squeeze the cucumbers and mix with the chili paste. Allow cucumbers to marinate at least 30 minutes before serving. The kimchi will keep in the refrigerator up to 5 days.