Quick Cucumber Kimchi
Preserved cooking illustration

Quick Cucumber Kimchi

Quick Cucumber Kimchi

Quick Cucumber Kimchi

INGREDIENTS

2 lbs cucumbers

2 tbsp sea salt 2 green onions 6 cloves garlic 2" piece fresh ginger, peeled and roughly chopped

1/4 cup kimchi chile aka gochugaru 1 tbsp fish sauce (optional)

1 tbsp raw sugar (optional) 1 tbsp dried or salted shrimp (optional)

Wash the cucumbers and trim and discard the ends. Cut the cucumbers into approximately 2- inch sections. Stand each piece upright on a work surface and cut an X shape halfway (1 inch) down into each piece, leaving the bottom inch intact. Stand the cukes up in a shallow dish and sprinkle the salt on their bottoms and tops and down into the X cut. Let them sit upright for 1 hour to leach out some of their juice. Meanwhile, prepare the filling. Slice the green onion into thin disks. Using a mortar and pestle or a food processor, combine the garlic, ginger, chile flakes, fish sauce, sugar, and dried shrimp. Puree into a paste. Once smooth, fold the onions into the paste.

Drain any liquid that has pooled in the bottom of the cucumber dish, and lightly pat the cucumbers dry with a paper towel or kitchen cloth. Stuff about 2 to 3 teaspoons of the filling into each cucumber, working to get as much into the center as possible, and mounding a dollop on top. These “pickles” could be eaten immediately, or they can be fermented for an additional 2-3 days at room temperature. Then refrigerate and enjoy within a week.

Photo by Haejung Kim

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.