Crispy Cucumber Kimchi: The Ultimate Recipe You’ll Forget All About Aged Kimchi!
Crispy Cucumber Kimchi: The Ultimate Recipe You’ll Forget All About Aged Kimchi!
How to Make Delicious, Fresh, and Crunchy Cucumber Kimchi at Home
This recipe is so good, you’ll forget all about aged kimchi! Introducing a refreshing cucumber kimchi that whets your appetite with the combination of fresh cucumbers and zesty seasonings. Enjoy the complex flavor that deepens as it ferments, making it delicious right away but even more captivating over time. Make yours today!
Main Ingredients- 10 fresh cucumbers
- 1/3 bunch of scallions or garlic chives (jeongguji)
Cooking Instructions
Step 1
First and foremost, selecting fresh cucumbers is crucial. I picked these plump and smooth cucumbers from the agricultural market. This first step is vital for the crispiness of your cucumber kimchi, so choose wisely.
Step 2
Scallions (or garlic chives) are important ingredients that add aroma and flavor to the kimchi. We’re preparing about 1/3 of a bunch. Preparing fresh vegetables is always a delightful process!
Step 3
Wash the cucumbers thoroughly under running water. It’s important to scrub them well to remove any dirt or debris. Clean cucumbers help maintain the freshness of your kimchi.
Step 4
Cut the washed cucumbers into manageable pieces for kimchi. Slice them into approximately 5cm lengths. Cutting them too small might make them mushy as they ferment, so maintaining a suitable size is key.
Step 5
Take the 5cm long cucumber pieces and cut them lengthwise into quarters, like spokes of a wheel. This method allows the seasoning to penetrate deeply, resulting in a more flavorful kimchi. The gently split pieces look very appetizing.
Step 6
Now it’s time to salt the cucumbers. Dissolve salt in lukewarm water to create a brine, then immerse the cut cucumbers for about 20 minutes. During this time, flip and mix the cucumbers once or twice to ensure even salting. They should become pliable enough to bend slightly.
Step 7
Let’s make the seasoning that will define the taste of your kimchi! First, cook the glutinous rice flour to make a thick paste, let it cool, and then mix in the gochugaru until a vibrant color is achieved. Pre-mixing the chili flakes like this results in a smoother and more delicious color. Rinse the salted cucumbers lightly in cold water to remove excess salt, then gently mix them with the prepared seasoning. Be careful not to damage the cucumbers while mixing.
Step 8
Finally, add the cleaned scallions (or garlic chives) and gently mix everything together. Ensure all ingredients are evenly combined. This will result in a delicious cucumber kimchi that retains its crispiness and the fresh, unique aroma of cucumbers. Be gentle to avoid crushing the cucumbers.
Step 9
The finished cucumber kimchi is delicious and refreshing to eat right away, but it develops a deeper, more complex flavor after fermenting for about a day. When ripe, it’s heavenly to serve with freshly cooked somen noodles mixed in! It’s also perfect as a delightful side dish. Enjoy your homemade kimchi!
