Quick Cucumber Kimchi
This Quick Cucumber Kimchi is a speedy version of the traditional Korean favorite, offering a spicy, refreshing crunch perfect for any meal.
Equipment
- 1 mixing bowl large
- 1 airtight jar
Ingredients
Main Ingredients
- 4 medium cucumbers sliced
- 2 tbsp Korean red pepper flakes gochugaru
- 3 cloves garlic minced
- 1 tbsp grated ginger
- 3 green onions chopped
- 2 tbsp soy sauce
Instructions
Preparation
- Wash cucumbers and slice them thinly. Optionally, sprinkle with salt and let sit for 10 minutes before rinsing.
- In a large bowl, mix gochugaru, garlic, ginger, green onions, and soy sauce until a paste forms.
- Add cucumbers to the bowl and mix until they are well coated with the sauce.
Serving
- Transfer the mixture to an airtight jar. Let sit at room temperature for 4 hours to ferment.
- Once fermented, serve the kimchi as a side dish or condiment with your favorite Korean meals.
Storage
- Store kimchi in the refrigerator for up to 2 weeks, ensuring it's in an airtight container to preserve freshness.
Notes
Pro Tips: Use fresh cucumbers for best texture. Adjust spice to taste.
Ingredient Substitutions: Use crushed red pepper if gochugaru is unavailable.
How to Serve: Pair with Korean BBQ or use as a salad topping.
Storage & Freshness: Keep in an airtight container in the fridge.
Make-Ahead Tips: Prepare a day in advance to enhance flavors.
Ingredient Substitutions: Use crushed red pepper if gochugaru is unavailable.
How to Serve: Pair with Korean BBQ or use as a salad topping.
Storage & Freshness: Keep in an airtight container in the fridge.
Make-Ahead Tips: Prepare a day in advance to enhance flavors.