Crispy and Delicious Cucumber Kimchi
Crispy and Delicious Cucumber Kimchi
How to Make Refreshing Cucumber Kimchi with a Perfectly Crunchy Texture
Discover the secret to making incredibly crisp cucumber kimchi by effectively removing excess moisture during the salting process. Perfect as a side dish with rice or a delightful accompaniment to drinks!
Main Ingredients- 6 fresh cucumbers
- 100g chives, trimmed
- 1 medium onion
- 2 tbsp coarse sea salt (for salting)
- 5 tbsp corn syrup (for salting)
Flavoring Ingredients- 4 tbsp gochugaru (Korean chili flakes)
- 2 tbsp minced garlic
- Pinch of fresh ginger juice or minced ginger (to taste)
- 2 tbsp anchovy sauce (fish sauce, opt for a less fishy brand if preferred)
- 1 tbsp tuna extract (for added umami)
- 0.5 tbsp salted shrimp brine (finely minced salted shrimp can be used if brine is unavailable)
- Sesame seeds, for garnish
- 4 tbsp gochugaru (Korean chili flakes)
- 2 tbsp minced garlic
- Pinch of fresh ginger juice or minced ginger (to taste)
- 2 tbsp anchovy sauce (fish sauce, opt for a less fishy brand if preferred)
- 1 tbsp tuna extract (for added umami)
- 0.5 tbsp salted shrimp brine (finely minced salted shrimp can be used if brine is unavailable)
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Cut each cucumber in half lengthwise, then use a spoon to scoop out the seeds and pith from the center. This helps the seasoning penetrate better and improves the texture.
Step 2
Place the prepared cucumbers in a large bowl. Sprinkle 2 tablespoons of coarse sea salt evenly over them and gently toss to coat. Drizzle 5 tablespoons of corn syrup over the salted cucumbers. The corn syrup helps draw out more moisture. Let them sit for about 30 minutes until they become slightly softened and pliable.
Step 3
Peel the onion and chop it into bite-sized pieces, similar in length to the cucumbers or slightly smaller. Avoid slicing it too thinly, as it can become mushy during the kimchi-making process.
Step 4
Wash the chives and pat them dry. Cut them into lengths similar to the cucumbers. This will make the finished kimchi look appealing and easier to eat.
Step 5
About 20 minutes into the cucumber salting process, add the chopped onion to the bowl with the cucumbers. Gently mix them together and let them salt for the remaining 10 minutes. This allows the sweetness of the onion to infuse into the cucumbers.
Step 6
Drain the salted cucumbers and onions well by placing them in a colander and shaking off excess water. Thoroughly draining the moisture is crucial to prevent the kimchi from becoming watery and to maintain its crispness.
Step 7
Return the drained cucumbers and onions to the bowl. Add all the seasoning ingredients except for the sesame seeds: gochugaru, minced garlic, ginger, anchovy sauce, tuna extract, and salted shrimp brine. Gently mix everything until the vegetables are evenly coated with the seasoning. Finally, add the chopped chives and toss lightly, being careful not to mash them.
Step 8
Once everything is mixed, sprinkle the sesame seeds over the top. While it’s delicious right away, allowing the kimchi to ferment at room temperature for about half a day will deepen the flavors and allow the seasoning to meld beautifully with the cucumbers. Afterwards, store it in the refrigerator and enjoy it cold!
