Spicy, Crunchy Cucumber Kimchi

Recipe sourced from https://www.cookinglight.com

Spicy crunchy cucumber kimchi
Image sourced from https://www.cookinglight.com

Ingredients

  • 6 cucumbers, seeded and cut into 1-inch pieces (5 1/2 cups)
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup sesame oil
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons gochujang (Korean red chile paste)
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon fish sauce (such as Red Boat)
  • 1 cup water

Method

Step 1

Toss together cucumbers and salt in a medium bowl. Place cucumbers in a colander; let stand 20 minutes. Rinse and drain well.

Step 2

Combine oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. Add cucumbers; toss to coat.

Step 3

Place cucumber mixture in a mason jar. Press down cucumbers firmly, leaving 4 inches of headspace. Place 1 cup water in a small ziplock plastic bag; seal bag. Place inside a second ziplock bag, and seal. Place bags on cucumbers; seal lid. Let stand at room temperature 7 days, opening and resealing lid once per day.

Discard water bags before serving.

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