Cucumber Kimchi
8 servings
30 minutes
In this recipe, you need to find small, firm cucumbers like those called Baku cucumbers. You need to cut the cucumbers lengthwise, take out the seeds if they are large, and fill this boat with a vegetable kimchi mixture. Absolutely all kimchi go great with vodka, but cucumber kimchi especially: there is a lot of juice inside the cucumber, and it itself is wonderfully crunchy
1
Wash the cucumbers. Cut them lengthwise in a cross pattern, leaving about 1 cm at the end. This way, the cucumbers should remain whole at one end.
- Cucumbers: 900 g
2
Place cucumbers in a large bowl, rub salt inside and out. Let them sit for 10 minutes, then turn them over to salt evenly. Leave for another 10 minutes.
- Salt: 2 tablespoons
3
Rinse the cucumbers a couple of times in cold water to remove excess salt. Drain the water and set them aside.
- Cucumbers: 900 g
4
Slice the white onion into thin strips, the green one into rings, and grate the carrot and daikon on a Korean grater or cut them into thin strips.
- White onion: 1 head
- Green onions: 25 g
- Carrot: 1 piece
- Daikon: 100 g
5
Roast the sesame in a dry pan until golden brown.
- Sesame seeds: 1 tablespoon
6
Mix onion, carrot, daikon, chili flakes, fish sauce, sugar, and sesame seeds in a large bowl. Stir well with a wooden spoon.
- White onion: 1 head
- Green onions: 25 g
- Carrot: 1 piece
- Daikon: 100 g
- Chili pepper flakes: 0.5 glass
- Fish sauce: 3 tablespoons
- Sugar: 1 tablespoon
- Sesame seeds: 1 tablespoon
7
Fill the cuts of the cucumbers with paste.
- Cucumbers: 900 g
8
Serve immediately as a side dish to rice, and store the leftovers in the fridge. Alternatively, you can leave the cucumbers at room temperature for a couple of days — they will sour slightly, after which they should be stored in the fridge.