Kimchi from Cucumbers Recipe
This is a popular Korean snack served as an addition to the main course. Moderately spicy, a little piquant and very pleasant to the taste — such cucumber kimchi is prepared quickly, can be used for food immediately after cooking, a worthy replacement for pickled cucumbers. The recipe is not quite traditional, usually greens are used in the filling, not onions.
Servings Prep Time
5 10minutes
Cook Time
35minutes
Servings Prep Time
5 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Choose a dozen small ones (~10 centimeters) neat cucumbers of the same size. Wash and cut off the ass from the stalk and cut it across, not reaching the end by about a centimeter. Add plenty of salt, do not forget about the cuts and leave to salt for 15-20 minutes.
  2. While the cucumbers are salted, prepare the filling: 1 carrot, 4 cloves of garlic, 1 head of onion, 3 tablespoons of fish sauce, 2 teaspoons of salt, 1 teaspoon of sugar, 1 teaspoon of hot pepper flakes, 1 tablespoon of sweet paprika, 1 tablespoon of sesame seeds (to taste green onion or jusai, then feel free to add).
  3. Mix the filling well and generously fill the incisions in cucumbers well washed from excess salt. The snack can be consumed immediately after cooking (a great option for vegans if served with steamed rice and replaced with soy fish sauce), if you like fermented vegetables, then leave at room temperature to sour. After achieving the desired taste, put it in the refrigerator for storage.
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