Crisp and Refreshing Summer Delight: Cucumber Water Kimchi
Crisp and Refreshing Summer Delight: Cucumber Water Kimchi
Easy Homemade Crisp Cucumber Water Kimchi Recipe – Perfect for Appetites Lacking!
A refreshing and cool cucumber water kimchi that banishes summer heat.
Main Ingredients- 10 cucumbers
Cucumber Brine- 5 Tbsp coarse salt
- 8 cups water
Cucumber Filling- 8 Tbsp anchovy sauce
- 6 Tbsp plum extract
- 1 red chili pepper
- 1/2 onion
- 1 Tbsp minced garlic
- 0.3 Tbsp minced ginger (or a little)
- Scallions (optional)
Water Kimchi Broth- 8 cups water
- 2 tsp coarse salt (adjust to taste)
- 1 cup flour paste
Flour Paste (Prepare in Advance)- 1 cup water
- 1.5 Tbsp flour
- 5 Tbsp coarse salt
- 8 cups water
Cucumber Filling- 8 Tbsp anchovy sauce
- 6 Tbsp plum extract
- 1 red chili pepper
- 1/2 onion
- 1 Tbsp minced garlic
- 0.3 Tbsp minced ginger (or a little)
- Scallions (optional)
Water Kimchi Broth- 8 cups water
- 2 tsp coarse salt (adjust to taste)
- 1 cup flour paste
Flour Paste (Prepare in Advance)- 1 cup water
- 1.5 Tbsp flour
- 8 cups water
- 2 tsp coarse salt (adjust to taste)
- 1 cup flour paste
Flour Paste (Prepare in Advance)- 1 cup water
- 1.5 Tbsp flour
Cooking Instructions
Step 1
Prepare 10 cucumbers. Wash them thoroughly under running water, gently scrubbing with coarse salt to clean the surface. Pat them dry and cut each cucumber into 3-4 equal pieces.
Step 2
Leave about 1cm of the tip of each cut cucumber piece uncut. Using a knife, make deep cuts into quarters, forming a cross shape (like an asterisk). This will help the filling penetrate the cucumber for better flavor.
Step 3
Arrange the prepared cucumbers in a large bowl and set aside for now.
Step 4
In a pot, combine 8 cups of water and 5 Tbsp of coarse salt. Bring to a rolling boil over high heat, ensuring the salt is completely dissolved. Boiling the saltwater is a key step for making crispy, long-lasting water kimchi.
Step 5
Pour the boiling saltwater over the prepared cucumbers in the bowl. Brining the cucumbers in hot saltwater helps them stay crisp and prolongs their shelf life. Let them brine for about 1 hour. During this time, gently turn the cucumbers 2-3 times to ensure they are evenly salted.
Step 6
While the cucumbers are brining, let’s make the flour paste. In a pot, whisk together 1 cup of water and 1.5 Tbsp of flour until smooth. Place over medium-low heat and cook, stirring constantly to prevent lumps and sticking to the bottom, until the mixture thickens into a paste. (You can also use glutinous rice flour for a richer texture). Transfer the cooked paste to another container and let it cool completely. Using hot paste can make the kimchi broth cloudy.
Step 7
Once the cucumbers have brined for 1 hour, drain them in a colander. Gently shake off excess water without squeezing too hard.
Step 8
Prepare the ingredients for the filling. Thinly slice 1/2 onion and then cut the slices in half for bite-sized pieces. Remove the stem from 1 red chili pepper and thinly slice it crosswise for color.
Step 9
In a mixing bowl, combine the sliced onion and red chili pepper. Add the filling ingredients: 8 Tbsp anchovy sauce, 6 Tbsp plum extract, 1 Tbsp minced garlic, and 0.3 Tbsp minced ginger. Mix everything well with a spoon or spatula to create the flavorful cucumber filling. (Optional: Add finely chopped scallions for extra flavor).
Step 10
Take each brined cucumber piece and carefully stuff the filling into the cut sections using a spoon or your fingers. Be careful not to overstuff, as the filling may expand slightly when fermenting.
Step 11
Arrange the filled cucumbers neatly, one by one, in a clean kimchi container. Pack them snugly so they stand upright.
Step 12
Now, let’s prepare the refreshing water kimchi broth. In a large bowl, pour 8 cups of water and add 2 tsp of coarse salt. Stir well with chopsticks or a ladle until the salt is completely dissolved. (Adjust the amount of salt to your preference).
Step 13
Strain the cooled flour paste (1 cup) through a sieve into the salted water to ensure a smooth consistency, removing any lumps. Stir everything together to create the water kimchi broth. Aim for a clear broth.
Step 14
Carefully pour the prepared water kimchi broth over the cucumbers arranged in the kimchi container. Ensure the cucumbers are fully submerged in the broth to facilitate proper fermentation. Your cucumber water kimchi is almost ready!
Step 15
During hot weather like this, let the kimchi sit at room temperature for half a day to allow for initial fermentation. Then, store it in a kimchi refrigerator or a regular refrigerator until it’s nicely chilled. Enjoy it cold for the best taste.
Step 16
Congratulations! Your crisp and refreshing cucumber water kimchi is complete. Enjoy!
