Jen's Korean Cucumber Kimchi
Korean cucumbers are similar in size to English cucumbers but have a crispier texture, like kirby or pickling cucumbers. Jen Naylor loves eating them fresh, but also enjoys them in salads and kimchi. Here is her recipe for cucumber kimchi.
To find out more about what Jen is cooking visit her online at Sussex Farm.
- 2 lbs Korean cucumbers (or substitute Kirby pickling cucumbers)
- 2 tbsp kosher salt
- 1 cup garlic chives chopped into 1” length
- 1 cup Korean radish or daikon radish thinly julienned
- 1 cup carrots thinly julienned
- 1 cup spring onions julienned
- 1/2 cup Korean chili flakes
- 3 tbsp fish sauce
- 1 tbsp toasted sesame seeds
- 1 tbsp garlic minced
- 1 tbsp ginger grated
- 1 tbsp sugar (optional)
- 2 tbsp sweet rice flour
- 1 cup water
- First, create a sweet rice porridge by combining the sweet rice flour and water and mixing until the flour is completely dissolved. Cook on medium heat until the porridge thickens. Remove from the heat and allow to cool completely.
- Mix the fish sauce, garlic, ginger, and chili flakes and set aside.
- Next cut the cucumbers into 1” squares, sprinkle with salt, toss, and let sit for about 30 minutes turning them over once halfway through to make sure they are brined evenly. Rinse in cold water and drain.
- In a large bowl combine the cucumbers with all of the other ingredients except the toasted sesame seeds. Massage in ¼ cup of the sweet rice porridge and the fish sauce mixture.
- Finally, sprinkle the kimchi with toasted sesame seeds. Serve fresh and enjoy or allow to ferment at room temperature for two to three days, refrigerate, and serve cold.