Unique Cucumber Water Kimchi with Shredded Potato
Unique Cucumber Water Kimchi with Shredded Potato
A Refreshing Water Kimchi with a Twist: Cucumber Water Kimchi Featuring Shredded Potatoes for a Unique and Delicious Flavor
Try making cucumber water kimchi in a unique way by adding shredded potatoes! It has a great crispy texture, and using starchy potatoes instead of glutinous rice paste adds a wonderful depth of flavor. This recipe offers a delightful crunchy texture from the cucumbers and a surprisingly delicious taste thanks to the inclusion of potatoes.
Main Ingredients- 3 medium cucumbers
- 2 medium potatoes
- 3 red chilies
- 1 green chili (Korean ‘Cheongyang’ chili)
- 4 cloves garlic
Seasoning and Broth Ingredients- 1.5 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp plum extract
- 2 Tbsp coarse sea salt (for brining)
- 1 small knob of ginger (minced or grated)
- 400ml water (from boiling potatoes)
- 1.5 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp plum extract
- 2 Tbsp coarse sea salt (for brining)
- 1 small knob of ginger (minced or grated)
- 400ml water (from boiling potatoes)
Cooking Instructions
Step 1
Trim the ends off the cucumbers. Cut each cucumber into three equal sections. Then, make four deep cuts lengthwise on each section, forming a cross shape. This helps the seasoning penetrate deeply for maximum flavor.
Step 2
In a bowl, combine 500ml of hot water and 2 Tbsp of coarse sea salt, stirring until the salt is fully dissolved to create a brine. Submerge the scored cucumbers in this brine and let them soak for 30 minutes until softened and slightly pliable. For even brining, you can flip them halfway through.
Step 3
Peel and wash 1.5 potatoes, then shred them finely. Bring a pot of water to a boil and blanch the shredded potatoes for about 10 seconds. Immediately transfer them to ice-cold water to stop the cooking and rinse off excess starch. Drain the blanched potato shreds thoroughly. Separately, peel and boil the remaining 0.5 potato until very soft and mashable. In a large bowl, combine the blanched potato shreds, 1 finely shredded red chili, 1 finely shredded green chili, 1 Tbsp anchovy sauce, and 1 Tbsp plum extract. Gently mix and toss everything together.
Step 4
To prepare the kimchi broth base, place the boiled and mashed potato (0.5 potato), 1/4 onion cut into large pieces, 2 large pieces of red chili, 4 cloves of garlic, and 400ml of the potato-boiling water into a blender. Blend until the mixture is smooth but still has a slight texture visible – avoid making it completely liquid. Taste the blended mixture and season by adding 1 tsp salt, 1 Tbsp plum extract, and 1/2 Tbsp anchovy sauce if needed. Adjust the seasoning to your preference.
Step 5
Gently squeeze out excess water from the brined cucumbers. Carefully stuff the prepared shredded potato mixture into the cross-shaped slits of each cucumber piece. Arrange the stuffed cucumber pieces neatly in a fermentation container, ensuring not to pack them too tightly.
Step 6
Pour the prepared kimchi broth over the stuffed cucumbers in the container, ensuring they are mostly submerged. This completes your delicious cucumber water kimchi! While it’s ready to eat, allowing it to ferment at room temperature for half a day to a full day will enhance the flavors. After fermentation, store it in the refrigerator to serve chilled. Before serving, taste and adjust the seasoning with additional salt or plum extract if desired.
