Cucumber Kimchi
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. ;)
Open in Cookpad AppCooking Instructions
- 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.
Reactions
Written by
Similar Recipes
Cucumber Kimchi
【 youtu.be/3-D2GneKPUs 】Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite!
cucumber kimchi
Yum! can't wait to taste it :hungry
Korean-Style Cucumber Kimchi
I had this in a restaurant and it was so tasty, I recreated it in my own style!!Adjust the amount of garlic and red chili if you don't like them. Recipe by Swan7724
Easy Kimchi
I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only
【Korean Side Dish】Cucumber Kimchi
For Korean housewives, with "Korean side dishes", every meal can be easily prepared. I really like this "cucumber kimchi". It tastes slightly spicy and sour, and it is very appetizing.😋🎬👇and 그리고 YouTube Recipe Video:《Cucumber 오이무침》https://youtu.be/WWoOHRLBWyM
Eggplant and Cucumber Mul (Water) Kimchi
This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.The water released from the vegetables you've salted is essentially their juice, so we use that too in the brine, but in this case we won't use it from the eggplant because of its harsh taste. After you've wrung out a good amount of liquid, then use it for pickling. The color of the eggplant will worsen with every day that passes. Sugar is necessary to help the fermentation process, so please be sure to add it. Recipe by Heartful Kitchen Rei
Best Kimchi
Korean Kimchi
I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬
Korean Kimchi
This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg
Authentic Kimchi
I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.Brine the Chinese cabbage in salt properly beforehand.The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)
Kimchi
Fermentation is a fascinating process where tiny living organisms eat away at sugars and convert them into alcohol.It's incredibly simple and once you learn it, you'll be able to explore all kinds of fermented foods like pickles, beer, cheese, bread and sauerkraut.Get ready to get your hands salty! We're going to make some kimchi. This recipe is slightly modified from a traditional kimchi recipe. Check out more of our hacks at http://letsfeast.com/.
Công thức kimchi đơn giản của mình
Mình cực kì thích kimchi, mình có thể ăn kèm kimchi trong mỗi bữa ăn luôn ấy. Kimchi mua ở ngoài lại rất đắt, chi phí để làm kimchi tại nhà cũng không quá đắt nên nếu chịu khó làm một buổi là có thể dùng gần cả tháng ấy. Mình làm kimchi cũng nhiều lần rồi nhưng đây là công thức mà mình hay dùng nhất!Thời gian ngâm cải thảo với nước muối mình tính cả vào thời gian nấu luôn nhé!Cả nhà chuẩn bị hộp to có nắp đậy kín để đựng kimchi nhé, để tránh kimchi quá chua, mỗi tuần mình mở hộp để lấy ra một phần để dùng. Tránh mở hộp thường xuyên.Tuỳ vào nhiệt độ mà kimchi sẽ lên men nhanh hay chậm nên mình có thể gia giảm lượng bột gạo sao cho phù hợp nhé mọi người. Nhiều bột gạo quá sẽ lên men rất nhanh!
My Kind of Kimchi
Kimchi is one of the side dishes in Korea. You can eat it fresh or fermented. You can use another vegetables in your choice, like Chinese cabbage, cucumber or others. But Korean use to use cucumber, Chinese cabbage or raddish. You can make your own taste as you like...
Daikon Radish and Cucumber Mul (Water) Kimchi
This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.The water produced from the vegetables you've salted is their juice, so use that too in the brine. In Step 2, don't use salt when you're making the brine. You can adjust the salt content later. Sugar is necessary for helping the fermentation process, so be sure to add it. Recipe by Heartful Kitchen Rei
Kimchi Chicken
Fermented food, such as kimchi, is known to promote healthy gut and aids in digestion especially for those who are on keto/low carb diet. Hence, this kimchi chicken recipe does just that and it is tasty and easy to make in the air fryer!
Homemade Kimchi
Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!
Radish Kimchi
When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.I eat this with rice dishes, and not just Korean rice dishes.You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.
Oi-sobagi with Cucumbers & Kimchi
I had this oi-sobgi during a drinking party at a yakinuiku restaurant.It's delicious and was easy to recreate.When you sprinkle the salt on the cucumbers, it pulls out some of the moisture!Work hard to get a grip on making Instant pickles!If you don't have strength, use a kitchen weight to brine. Recipe by Shijimi24
Homemade Radish Kimchi
If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy!
Instant Cucumber Kimchi using Versatile Korean Flavoring Mix
I always make cho gochujang, a versatile Korean flavoring mix, in bulk to use with bibim myun (spicy cold noodles). I rubbed salt into vegetables that I had in the refrigerator and combined it with the cho gochugang to make a Korean style instant pickle type dish.It's an "instant" or quick pickle, so you can eat it as soon as it's mixed, but if you let it rest for a while the flavors will permeate the vegetables and it will become even more delicious. As time passes, moisture will come out of the vegetables and the flavors will become milder. If you are going to eat this right after making it though, 2 tablespoons of cho gochujang is very spicy!! So please adjust accordingly. Recipe by kebeibiko
Kkakdugi (Cubed Radish Kimchi)
When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki.Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko
Homemade Kimchi
On my first try, it was a fail. But on my second try, it was a success!🥳And it was perfect!😍😋 Try it and add it to your plan😉
Easy Daikon Radish Kimchi
It'd been a while since I'd had some kkakdugi, so I wanted to make some at home!When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq
Kimchi cabbage rolls
Cabbage rolls with a Korean twist! Kimchi for the cabbage, and a kimchi jjigae inspired broth for the sauce. These were so good, I did not have any leftovers. Wear food safe gloves when assembling so you don’t stain your hands like I did :,)
Kimchi burger
This burger can be served with or without a bun. Just drizzle the sauce over the kimchi and serve with favorite sides.
ackeigans 
Kkakdugi (Cubed Radish Kimchi)
I made this at my daughter's request.Since the spice of red chili powder varies depending on the type, be sure to check the taste while seasoning. The yangnyeom from Step 14 is enough for 3-4 daikon radishes worth of kkakdugi. Store the leftover yangnyeom in the freezer, then the next time you make kkakdugi, all you have to do is pickle the daikon. Recipe by kanako8224
Kimchi soup
It is relatively easy.You may add any vegetables you want and the ingredients stated are optional.Only kimchi is essential :)
vivi_fabien 
Easy Kimchi Soup
I made this because I had only a bite of kimchi left!Use piping hot water.This is a light soup that cleanses the palate. If you prefer a stronger flavor, add more kimchi.I typically place the mixture in bowls when setting the table, then pour in the hot water when we are ready to eat. Recipe by Team yokin
Kimchi Batch 2
You can use just about any vegetable to make kimchi. These ingredients is what I chose.
Radish and Pear Mul (Water) Kimchi
This mul kimchi is especially tasty in the hot summer, but my family eats it no matter what season. It's also delicious with ingredients like apples, watermelon (the white part), and Japanese parsley. This is fundamentally a mild kimchi, but when we got some fresh red chili, we added it liberally and enjoyed.This is a mul kimchi with clear brine. If you grate the garlic and ginger they will muddy the brine, so slice them thinly instead. Use the sweeter top part of the daikon radish. This time I used cabbage because that's what I had on hand, but if you use Chinese cabbage you can also use the sweet yellow section near the heart for a delicious result. Recipe by Heartful Kitchen Rei
More Recommended Recipes
https://cookpad.wasmer.app/ke/recipes/2917527
Comments