Cucumber Kimchi [Salad]

glass mason jar filled with cucumber kimchiI received this recipe from Anna at Seoul Food back when they were still running a food truck. It’s very delicious and I treat it like a refrigerator pickle. I’ve made it with both pickling cukes and English cukes. Whatever I had from the garden. I’ll give you the recipe as I received from her and add my notes to the end.

It depends on how much cucumber you have, but generally I use this recipe on my own.

1.Sea salt enough to salt cucumber

2. For about 2 hrs later( I wait longer because I make large volume), you can rinse them in a colander with cold water.
During waiting period, toss them a couple of time to salt them evenly.

3. After draining them in colander, prepare scallion chopped, pepper flake (if you cant find Korean pepper, use cayenne pepper too, a little bit of vinegar to taste, and a little bit of sugar too.

4. Put all ingredients in a big bowl, and toss them with your hand.

My notes:

1. For enough salt, I tend to use a similar ratio to what you’d find in canning books. It’s easy to be too heavy handed. My go-to recipe for Bread and Butter pickles uses 1/2 pickling salt to 10 cups of sliced cucumbers. I tend to use kosher salt since that’s what I have available in bulk most of the time. My B&B recipe also has you cover the salted cukes with water which is also a thing I do because when I haven’t, I ended up with cucumbers inedible due to saltiness.

2. I like to take samples out and test the saltiness after rinsing at different time points to make sure they’re not oversalted.

3. I got this rec for Korean pepper flake from another kimchi recipe and it’s great. Tae-kyung Korean Red Chili Pepper Flakes Powder. If you can’t find it, I’ve also successfully made this with sambal which seems to be a bit easier to find at grocery stores, at least around here. The vinegar and sugar is totally to taste. For my most recent batch with about 10 c of sliced cucumbers, I used one bunch of green onions/scallions, 1/2 c white vinegar, 2 tbs sugar, and 1 tbs pepper flake powder (it’s got some kick and I’m from the Midwest.)

4. After tossing, I put it in a glass jar in the fridge. Lasts for ages. 10 cups of sliced cucumbers makes about a half a gallon of kimchi. I have no idea if it’s a good idea to try to ferment this. I treat it like a quick pickle.

2 thoughts to “Cucumber Kimchi [Salad]”

  1. You might want to correct the typo “coriander” to “colander”. I spent some time trying to figure out how cilantro/coriander figured into a Kimchee recipe (I thought that it might be a secret ingredient or technique).
    (You can delete this reply if you correct typo & reply is moot)
    PS: otherwise an excellent recipe with good notes

    1. Ha! It saying coriander must have been how I got it from Anna and just never noticed. I’ve updated the text. Thanks so much for pointing it out!

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