Cucumber Kimchi

Name: Cucumber Kimchi
Yield: 1.5 quarts
Cuisine: American
Ingredients: For the veg:; 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces; 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments; 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt); For the paste:; 1/4 cup minced garlic (about 5 or 6 large cloves); 1/4 cup minced fresh ginger root (about a 2" segment); 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance; If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup; 1/4 cup steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.); 1/4 cup fish sauce (like Tiparos or Three Crabs); 1/4 cup sugar; 1/4 cup water for blending; 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine

x @cook_5886383

Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind.

A common question:

HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?

You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.

But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.

P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

A common question:

HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?

But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.

P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

x @cook_5886383

A common question:

HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?

But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.

P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

A common question:

HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?

But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.

P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

Saved

Ingredients

1.5 quarts

For the veg:
4 poundspickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
1 bunchgreen onions, washed, roots trimmed, and cut into 2 inch segments
1/4 cup+ 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
For the paste:
1/4 cupminced garlic (about 5 or 6 large cloves)
1/4 cupminced fresh ginger root (about a 2" segment)
1/3 cupcrushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
1/4 cupsteamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.)
1/4 cupfish sauce (like Tiparos or Three Crabs)
1/4 cupsugar
1/4 cupwater for blending
1/3 cupwater for getting the remaining seasoning off the bowl and making additional brine

Saved

Steps

1

In a large stainless steel or mixing bowl, toss the cucumbers, green onion and salt together. Make sure to thoroughly incorporate the salt throughout the cucumber. In 20 to 30 minutes, you should start to see the cucumber release water. Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
2

After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 times. Remove the cucumber into a strainer and let the excess water drain while you prepare the paste.
3

Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cucumber.
4

Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
5

Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 1 to 2 inches of headspace at the top to allow for expansion as fermentation takes place.
6

Your cucumber kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.)
7

This is the kimchi after about 3 days of fermentation.