Crisp and Refreshing Cucumber Water Kimchi
Making a Refreshing Cucumber Water Kimchi to Cut Through Holiday Richness
Hello everyone, this is Jin-ok Kim! This year, despite the unusually intense heatwave, the cucumbers haven’t turned bitter. I suspect it’s due to the localized showers that occur daily between 3 PM and 6 PM. Typically, summer crops develop a bitter taste when they don’t receive enough water under strong sunlight. However, this year’s daily downpours have kept them wonderfully crisp. As the Chuseok holiday approaches, I thought about what kind of ‘mul kimchi’ (water kimchi) would be perfect to complement the festive meal. I feel a bit sorry for not introducing this cucumber water kimchi earlier this summer, so here it is! It’s perfect for refreshing your palate after indulging in rich holiday foods.
Main Ingredients
- 6 Cucumbers
- 1 bunch Scallions (or 80g spring onions)
- 1 Red chili (optional)
- 1 Cheongyang chili (a spicy Korean chili pepper)
- 1/2 Onion
- 1 White part of a leek
- 1 piece of Radish (approx. 100g)
- 3 Tbsp Cooked rice (chilled)
- 1 pouch Pear juice (100ml)
- 300ml Water (for blending)
- 2L Water (for kimchi brine)
- 3 Tbsp Plum extract
- 3 Tbsp Minced garlic
- 1/2 Tbsp Minced ginger
- 2 Tbsp Anchovy sauce
- 2.5 Tbsp Coarse sea salt
- 800ml Cold water
Salting Cucumbers
- 6 Tbsp Coarse sea salt
- 400ml Water
- 6 Tbsp Coarse sea salt
- 400ml Water
Cooking Instructions
Step 1
First, wash the 6 cucumbers thoroughly. Rubbing the surface with coarse sea salt can cause minor scratches, so it’s better to soak them in water with a little vinegar for about 10 minutes before gently washing them.
Step 2
Remove the ends of the washed cucumbers. Cut them in half lengthwise, then cut each half into four long pieces. Use a spoon to gently scoop out the seeds. If the seeds remain, the water kimchi can become mushy quickly. After removing the seeds, cut the cucumber pieces into bite-sized portions and place them in a large bowl.
Step 3
In a pot, combine 6 tablespoons of coarse sea salt and 400ml of water. Bring this mixture to a rolling boil over high heat.
Step 4
Pour the boiling salted water evenly over the cut cucumbers. Immediately follow by adding 800ml of cold water. Mix everything gently to ensure the cucumbers are submerged. Let the cucumbers salt for 30 minutes. This method of using both hot and cold water causes a temperature difference that helps keep the cucumbers crisp to the very end!
Step 5
In a blender, add the white part of 1 leek, 1/2 onion, and 1 piece of radish (about 100g), all cut into chunks. Add 3 tablespoons of chilled cooked rice, 1 pouch (100ml) of pear juice, and 300ml of water. Blend until smooth to create the flavorful base for the kimchi brine.
Step 6
Pour the blended mixture from the blender into a bowl. Add 3 tablespoons of minced garlic, 1/2 tablespoon of minced ginger, 2 tablespoons of anchovy sauce, 3 tablespoons of plum extract, 2.5 tablespoons of coarse sea salt, and 2L of fresh cold water. Stir well to combine all ingredients and create the delicious water kimchi brine. Set aside.
Step 7
For the garnish, wash the bunch of scallions (about 80g) and cut them into 2-3cm lengths. Soak them briefly in cold water, then drain and set aside on a sieve. Soaking the scallions in cold water before adding them helps prevent any sticky sap from leaching into the brine and making the kimchi texture slightly slimy. (This is a tip based on experience!)
Step 8
Prepare the garnish by slicing 1 red chili and 1 Cheongyang chili thinly after removing the seeds. The red chili is optional; if you have bell peppers, they can be a good substitute for color.
Step 9
Do NOT rinse the cucumbers after salting them for 30 minutes! Simply drain them well in a sieve. Using the salted cucumbers directly ensures they absorb flavor and maintain their crispness.
Step 10
Now it’s time to assemble the kimchi. Place the drained salted cucumbers in a large bowl. Arrange the cut scallions, sliced red chili, and Cheongyang chili attractively on top. Pour the prepared kimchi brine over the ingredients using a fine-mesh sieve. Don’t discard the solids left on the sieve; you can place them in a cheesecloth bag and squeeze out the remaining liquid to add to the brine for extra flavor. Transfer everything to a kimchi container. Let it ferment at room temperature for about a day, or until you notice a slightly fermented aroma, then refrigerate. Before serving, taste the kimchi. If it’s too salty, add more cold water. If it’s too bland, add a little more salt. If you prefer it sweeter, add sugar or plum extract to adjust to your liking. Enjoy your perfect cucumber water kimchi!
