Kimchi is a Korean delicacy of fermented vegetables. Most popular is cucumber or cabbage kimchi. As with other fermented foods, kimchi can help to maintain a good balance of bacteria both in the gut and the mouth. Kimchi is delicious on its own, on a cracker, or with eggs for breakfast.
This cucumber kimchi recipe has been passed on to me by a good friend who has spent time living in Korea. It sounds so easy; I don’t know why I haven’t made it before! Click here to read all about it.
(Cucumber Kimchi, My Korean Kitchen)
450g (about 3) Lebanese cucumbers, rinsed
1 Tbsp* coarse sea salt
50g carrots, cut into thin, matchbox-size strips
20g chives, chopped in same length as cucumber
KIMCHI SAUCE (MIX THESE WELL IN A BOWL)
2 Tbsp chilli flakes
1 Tbsp crushed garlic
1 Tbsp grated red apple or Korean pear
1 Tbsp honey or sugar
½ Tbsp Korean salted shrimp (optional – if not using, add more fish sauce)**
½ Teaspoon fish sauce**
½ Teaspoon minced ginger
Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross-cut each piece lengthways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. Add the carrots and chives then mix with the rest again. Transfer into a glass container and cover.
Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.
* Measurements are imperial, so 1 Tbsp = 15 ml.
** If you don’t like using salted shrimps and fish sauce, substitute them with 1 Tbsp regular soy sauce.
For the full recipe, and more in-depth instructions, visit My Korean Kitchen here.