STUFFED CUCUMBER KIMCHI
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Servings: 10 people
Calories: 45kcal
Cost: $20
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Equipment
1 airtight glass container
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
INGREDIENT TIP: You can find small Korean cucumbers at Asian markets. If you can’t find kirby
cucumbers, you can use another unwaxed, thin-skinned pickling cucumber. It’s important to use thin-
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.
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
Calories: 45kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 3630mg | Potassium: 254mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3508IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 2mg
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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.