How to make Cucumber Kimchi

Gluten & Dairy Free

Kimchi was a staple in my household growing up and though there are a bunch of different kinds, cucumber kimchi is one of my top favorites. Here’s a simple recipe… perfect and refreshing for a hot summer day!

cucumberkimchi

Ingredients:
english cucumber or small pickling cucumbers
green onion (chopped)
gochugaru (Korean red pepper)
minced garlic
rice vinegar
white sugar
sea salt

Directions

  • Cut off the ends of the cucumber, slice lengthwise into two halves, and cut into wedges (or moon-shapes).
  • Place in bowl and sprinkle approximately 2 tablespoons of sea salt.  Toss together.
  • Let sit overnight or for at least 4 hours.  This causes water to be drawn out of the cucumbers.
  • Add minced garlic, chopped green onions, and approximately 2 tablespoons of gochugaru (can add less or more depending on how spicy you want it).
  • Add approximately 1 teaspoon of rice vinegar and a sprinkle of white sugar.  Toss together with gloved hands. Can add more salt, sugar or gochugaru to taste.
  • Let cool in refrigerator for a few hours.
  • Serve cold with steamed rice and kim (roasted seaweed) or as banchan (Korean side dish) with your main entree.  Very crisp and refreshing on a hot summer day!
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