Today, I share with you a delightful recipe close to my heart – Cucumber Kimchi. Working here at Food and Meal, I’ve come to appreciate the beauty of bringing together diverse ingredients to create a harmonious symphony of flavors. The crisp freshness of cucumbers, combined with the bold and piquant notes of kimchi, captures the essence of my culinary exploration. The decision to delve into making this dish stems from a desire to blend tradition with innovation, offering a unique twist to a classic Korean favorite. Join me on this flavorful escapade as we celebrate the union of simplicity and complexity in the kitchen. Let’s dive into the world of Cucumber Kimchi and create a culinary masterpiece that transcends time and taste.
Stuffed Cucumber Kimchi Recipe
STUFFED CUCUMBER KIMCHI
Equipment
Ingredients
- 10 Korean, pickling, or kirby cucumbers, with the ends trimmed
- 1/4 cup sea salt
- 4 garlic cloves, minced
- 1/2 cup gochugaru
- 1/2 cup Asian chives, cut into 1-inch pieces
- 1/3 cup fish sauce
- 1/3 cup shredded carrots
- 2 tablespoons sugar
Instructions
- Stand one cucumber up on its end on the cutting board and slice down the middle vertically without cutting all the way through the end. Rotate the cucumber and make another vertical cut without going through the end, so that the second cut is perpendicular to the first. Repeat for the remaining 9 cucumbers.
- Fill a large bowl with water and add the salt. Stir to dissolve. Add the cut cucumbers in this salt bath and keep them submerged for 30 minutes. If necessary, weight them down with a plate so they remain covered with the salt bath.
- While the cucumbers are marinating, mix the garlic, gochugaru, chives, fish sauce, carrots, and sugar together in a large bowl.
- Fill the seasoning bowl with 1 cup of water, stirring to mix it with the remaining seasoning in the bowl. Pour this mixture over the cucumbers in the containers until they are almost submerged.
- Cover with a tight-fitting lid and store at room temperature for 8 to 12 hours. Serve immediately or store in the refrigerator for up to 1 month.
Video
Notes
skinned cucumbers for pickling, not the large, thick-skinned cucumbers you commonly find at American grocery stores.
SUBSTITUTION TIP: For a vegan or vegetarian kimchi, omit the fish sauce.
VARIATION TIP: Stuffed Tomato Kimchi. When tomatoes are in season, swap out the cucumbers for
tomatoes for a tasty, fresh kimchi. You don’t have to salt the tomatoes before pickling. Make an
additional vertical cut in the tomato so there’s room for the stuffing mixture.
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
From my own kitchen endeavors, I’ve learned that each step is a dance between tradition and innovation. To infuse this dish with a burst of freshness, selecting firm and crisp cucumbers is crucial. As you embark on this culinary journey, take a moment to appreciate the vibrant green hues and imagine the delightful crunch that will elevate your taste buds. When it comes to the kimchi paste, don’t be afraid to experiment with the spice levels to suit your palate – after all, the beauty of Cucumber Kimchi lies in its adaptability. The process of massaging the paste into each cucumber slice is not just a culinary task; it’s a therapeutic ritual, infusing every piece with the flavors of anticipation and excitement. Allow the kimchi to ferment to perfection, savoring the transformation of ingredients into a symphony of tastes. Remember, this dish is not just a recipe; it’s a celebration of the culinary arts and the joy of creating something extraordinary.
Serving Suggestions
Introducing the delectable Cucumber Kimchi, a refreshing and crisp addition to your culinary repertoire. As someone passionate about exploring diverse flavors, I was drawn to the vibrant world of Korean cuisine, and creating Cucumber Kimchi became an exciting endeavor. The inspiration behind this dish stems from the desire to infuse a burst of cool and tangy notes into meals, providing a refreshing contrast to heartier dishes. Crafting this recipe was a personal journey of discovery, embracing the art of balance in flavors and textures. Now, I’m thrilled to share not only the recipe but also the perfect serving suggestions, allowing you to elevate your dining experience with a touch of Korean culinary magic.
Frequently Asked Questions of Stuffed Cucumber Kimchi
- How long does Stuffed Cucumber Kimchi last? How should I store it? Properly stored in the refrigerator, Stuffed Cucumber Kimchi can last for several weeks. Its flavors will continue to develop over time.
- Can I adjust the level of spiciness? Absolutely! You can control the heat by adjusting the amount of red pepper flakes in the kimchi paste.
- Can I use different types of cucumbers for this recipe? While the recipe is designed for traditional cucumbers, feel free to experiment with different cucumber varieties for unique flavors and textures.
- Can I use Stuffed Cucumber Kimchi in cooking? Yes, indeed! Incorporate it into various dishes like stir-fries, rice bowls, or even sushi rolls for an unexpected burst of flavor.
- How should I store leftovers? Leftover Stuffed Cucumber Kimchi should be kept in an airtight container in the refrigerator. As it continues to ferment, its flavors will intensify and mature.
- Is cucumber kimchi good for you? Yes, cucumber kimchi is a healthy choice. It contains probiotics, vitamins, and antioxidants, contributing to gut health and overall well-being.
- How long can cucumber kimchi last? Properly stored in the refrigerator, cucumber kimchi can last for several weeks. Its flavors continue to develop over time.
- What can I eat with cucumber kimchi? Cucumber kimchi is versatile and pairs well with rice, noodles, salads, or as a side dish to complement various main courses.
- What is kimchi made of? Kimchi is a traditional Korean dish primarily made of fermented vegetables, most commonly napa cabbage or Korean radishes, combined with chili pepper, garlic, ginger, and other seasonings.
Conclusion
On this culinary journey with Cucumber Kimchi, we’ve witnessed the harmonious blend of fresh and exhilarating flavors. The delicate fusion of cucumber and spices has crafted a culinary masterpiece of Korean cuisine. It is hoped that as you embark on creating this recipe and explore these unique flavors, you will also feel the creativity and joy in cooking.
Certainly, you have experienced not only the distinctive taste of Cucumber Kimchi but also the pleasure of sharing this wonderful meal with family and friends. If you’re eager to discover more delicious dishes and diverse flavors, visit Food And Meal (foodandmeal.com). It’s a fantastic resource for cooking enthusiasts and exploring culinary cultures from around the world.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.