In keeping with my promise to make more pickle recipes this year, I ’ ve come up with an easy and delightful korean classical – cucumber kimchi .
This promptly cucumber kimchi recipe is much more barbed and piquant than its japanese counterpart ( for example, pickle radish ) and because of that, contains higher levels of nutrients and vitamins. Kimchi is besides known to be one of the top anti-aging foods and has been the latest beauty swerve among japanese women for the past few years.
It ’ s known to decelerate the cells aging procedure from 54 % down to 25 % and is packed with beneficial bacteria that protect against certain cancers, and help digestion by cleansing the digestive tracts .
Kimchi is well available in store these days but I prefer to make it at home because I like mine to be seriously piquant and icky. Yes, this fresh kimchi recipe is just that – undimmed red, lip numb, mouth-watering, pungent kimchi that ’ s indeed thoroughly you will want to eat it all the time !
quick ? Let ’ s go !
What is Kimchi?
Kimchi, besides spelled kimchee or gimchi, is a traditional ferment korean side dish made of vegetables with a variety of seasonings. It ’ sulfur much described as hot, garlicky, off, barbed and sometimes fizzing .
You either love it or hate it, there won ’ thyroxine be any desegregate feelings about it .
There are many different types of kimchi but the most park ones are :
- Oi sobagi (stuffed cucumber).
- Baechu (napa cabbage).
- Kkakdugi (cubed radish).
- Baek (white kimchi – this kimchi is made without pepper flakes and has a much milder flavor).
- Nabak (red water kimchi is more like a soup and is milder than regular kimchi).
What Cucumber To Use For Kimchi
ideally, kirby or irani cucumbers are what you want to use because they have a tougher texture, last longer, and won ’ t be vitamin a reeking as early types of cucumber .
But as you can see from my recipe, English cucumber besides works. The merely downside is the kimchi won ’ triiodothyronine last american samoa long as if it were made with kirby cucumbers ( 2-3 days versus a solid workweek ) .
Ingredients For Quick Cucumber Kimchi
- Cucumber: kirby or persian cucumber are the best options, but English cucumber also works.
- Carrot: carrot adds texture and sweetness to the dish and makes it more fun to eat.
- Onion: to add more pungency to the dish. Hey, it’s kimchi, it should be very stinky!
- Chives: milder than onions and a little sweet, they marry beautifully with the other vegetables.
- Garlic: Yep, you guessed it, to make it more pungent and also spicy!
- Gochugaru: a staple in Korean cooking, gochugaru is made of ground chili pepper flakes. It’s super smoky, and the reason why kimchi is fiery red. Despite its color, it’s not that spicy.
- Fish Sauce: to add saltiness and a biting taste.
- Sugar: nothing balances savory and sour like a little granulated sugar.
- Rice Vinegar: to inject a little sourness to this already powerful mix of flavor. Use plain rice vinegar, not seasoned.
- Salt: to make the dish more salty than fishy.
- Sesame Oil: one last layer of flavor, sesame oil adds nuttiness and mellows the flavors just enough that they are perfectly enjoyable.
- Sesame Seeds: they are more for decorations than for taste since they taste so mild.
How To Make Cucumber Kimchi
- Make the kimchi sauce by mixing gochugaru, fish sauce, sugar, rice vinegar, salt, sesame oil, and sesame seeds in a bowl and pour the sauce over the chopped vegetables.
- Mix using a spoon or your hands (preferable cover with plastic gloves) until all the vegetables are coated with the sauce.
- Serve or leave for a few hours for more flavor. Enjoy!
Variations
You can use other vegetables such as thinly sliced radish, greens onions, sliced clitoris mushrooms, bell peppers and cauliflower. Daikon and chinese cabbage boodle besides work but would need a few hours to soften .
What To Serve With Cucumber Kimchi
potent flavors are at the vanguard of this dish so it ’ s fair to say that serving something evenly strong would be a very bad idea. Stick to milder sides like white rice and a kombu soup .
As for extra side dishes, I recommend you try :
Did you like this Easy Cucumber Kimchi Recipe ? Are there changes you made that you would like to plowshare ? Share your tips and recommendations in the comments section below !
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Cucumber Kimchi Recipe
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★★★★★
4.8 from 5 reviews
No indigence to ferment these cucumbers before you can eat them ! This is a 15 infinitesimal Cucumber Kimchi Recipe that ’ s fizzing and pungent equitable like the real thing !
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield:
4
people
1
x
- Category: side, Pickles
- Method: pickling
- Cuisine: korean
Ingredients
Scale
- 4– 5 small kirby or persian cucumbers, sliced in half, or 1 English cucumber, sliced into 4 sticks lengthwise, and each stick into 4 pieces.
- 1 carrot (cut into thin strips)
- 1 small onion (cut into thin slices)
- 1 cup chives (chopped into strips)
For the kimchi sauce:
- 3 cloves garlic
- 1/2 cup gochugaru (red chili pepper flakes powder)
- 2 1/2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Put all the vegetables in a large tupperware container (black color is better to prevent staining)
- In a mixing bowl, add all the ingredients for the sauce and mix well.
- Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
- Serve immediately or leave for a few hours for softer texture and more infused flavors.
Notes
Keep the leftovers in an airtight storage container and refrigerate it. It will keep for up to 2-3 days with english cucumber and up to a week with kirby cucumber .
You can make this kimchi correct before serving it or a few hours in the first place if you prefer the veggies to be softer and more pickled .
Nutrition
- Serving Size:
- Calories: 98
- Sugar: 7.4 gravitational constant
- Sodium: 1303.4 milligram
- Fat: 3.8 gram
- Saturated Fat: 0.6 gravitational constant
- Carbohydrates: 16.7 gram
- Fiber: 4.4 guanine
- Protein: 2.8 gigabyte
Read more: Tofu-Chili Kimchi Tacos… Via Twitter
- Cholesterol: 0 magnesium
Keywords: recipe, Asian, pickles, topping, appetizer, bite
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