Cucumber Kimchi Recipe IN PROGRESS
No need for a long fermentation process before these cucumber kimchi pickles are ready to eat! This traditional Korean banchan only takes 15 minutes from start to finish.
- Author: Caroline Phelps
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Ingredients
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- 4–5 small kirby or persian cucumbers, sliced in half, or 1 English cucumber, sliced into 4 sticks lengthwise, and each stick into 4 pieces.
- 1 carrot, cut into thin strips
- 1 small onion, cut into thin slices
- 48 grams chives, chopped into strips
For the kimchi sauce:
- 3 cloves garlic
- 128 grams gochugaru (Korean chili pepper flakes)
- 2 1/2 tablespoons fish sauce
- 1 tablespoon sugar
- 59 ml water
- 2 tablespoons rice vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
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Instructions
- Slice the vegetables. Put all the vegetables in a large tupperware container (black color is better to prevent staining)
- Mix the sauce. In a mixing bowl, add all the ingredients for the sauce and mix well.
- Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
- Serve immediately – or leave for a few hours for softer texture and more infused flavors.
Notes
Keep the leftovers in an airtight storage container and refrigerate it. It will keep for up to 2-3 days with English cucumber and up to a week with kirby cucumber. You can make this kimchi right before serving it – or a few hours beforehand if you prefer the veggies to be softer and more pickled.