Cucumber Kimchee Recipe
Make Cucumber Kimchee Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Wash the cucumbers and cut them into quarters lengthwise. Remove the seeds if desired for a crunchier texture. Chop the carrots into thin julienne strips and slice the green onions into small pieces.
- 2
Salt the Cucumbers
Place the cucumber quarters in a large bowl and sprinkle with salt. Toss them gently to ensure that the salt is evenly distributed. Let them sit for about 30 minutes to draw out excess moisture.
Making the Kimchee
- 3
Prepare the Kimchee Paste
In a separate bowl, mix the minced garlic, grated ginger, Korean red pepper flakes, sugar, fish sauce, and sesame oil. Stir well until combined into a paste.
- 4
Combine Everything
After the cucumbers have released moisture, rinse them under cold water to remove excess salt, then drain well. Add the carrots and green onions to the cucumbers. Pour the kimchee paste over the vegetables and mix everything together until all the veggies are well coated.
Fermentation
- 5
Pack and Store
Transfer the kimchee mixture into a clean, airtight jar. Press down firmly to remove air bubbles and ensure the vegetables are submerged in their juices. Leave a little space at the top for fermentation gases.
- 6
Ferment
Leave the jar at room temperature for 1-2 days to ferment. After fermentation, store it in the refrigerator. The kimchee can be enjoyed fresh or after a few days for a more developed flavor.
