Korean Cucumber Kimchi

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Korean Cucumber Kimchi
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Cucumber season yields an abundance, so I’m turning my allotment cucumbers into kimchi!

# Ingredients for the Kimchi:

* 700 g Cucumbers – (pickling veriety)
* 14 g Salt – (2% of cucumber weight)
* 1 Medium-sized carrot – cut into 5cm julienne
* A handful of chives

# Ingredients for the Paste:

* 3 tbsp Gochugaru – (Korean chili flakes, use 2 tbsp for a milder version)
* 1.5 tbsp Minced garlic
* 2 tsp Minced ginger
* ½ Red Apple – grated
* 1.5 tbsp Honey – or sugar
* 1 tsp Minced Saeujeot – (Korean salted shrimp) (use more fish sauce if not available)
* 1 tsp Fish sauce – (use dark soy sauce for a vegan version)

# Instructions:

1. Start by trimming the ends of the cucumbers. Slice each cucumber in half lengthwise, then cut these halves into 5cm pieces. For added texture, you can further slice each segment into a triangular prism shape.
2. In a large mixing bowl, combine the cucumber segments with the julienned carrots and chives. Sprinkle the salt evenly over the vegetables, ensuring they are well-coated. This salting process draws out moisture, which is crucial for fermentation. Let the mixture rest for about **25 minutes**.
3. While the cucumbers are resting, prepare the spicy Gochugaru paste. In a separate bowl, mix the Gochugaru (Korean chili flakes), minced garlic, minced ginger, grated red apple, sugar or honey, minced Saeujeot (Korean salted shrimp), and fish sauce. Adjust the chili flakes if you prefer a milder taste. Stir until you achieve a consistent paste.
4. After the cucumbers have rested, gently squeeze out any excess moisture. Add the Gochugaru paste to the cucumber mixture, ensuring all pieces are evenly coated. Now, it’s time to pack! You can use a traditional jar or opt for vacuum bags. Make sure to remove as much air as possible to promote proper fermentation.
5. Allow the packed kimchi to ferment at room temperature for approximately 2 days. You’ll notice a slight tangy aroma, indicating the fermentation process is underway.After this period, transfer the kimchi to the refrigerator to halt fermentation and preserve the cucumber’s crunch. While the cucumber kimchi is ready to enjoy immediately after chilling, its flavors will continue to develop over the next few days. Since cucumbers are more delicate than cabbage, it’s best to consume this kimchi while it retains its crispiness.

Blog post: [Korean Cucumber Kimchi](https://chefsbinge.com/korean-cucumber-kimchi/)

Thank you, and thank you for laying out your post so clearly.

Can’t wait to make these! Thanks!

Yum!

The Refreshing Delight of Korean Cucumber Kimchi: A Summer Staple

As the sweltering heat of summer sets in, many of us crave something cool, refreshing, and tangy to quench our thirst and satisfy our taste buds. In Korea, there’s a long-standing tradition of creating a special type of kimchi, or fermented vegetable dish, specifically designed to combat the heat and humidity of the summer months. Korean Cucumber Kimchi, also known as "Oi-sobagi" or "Oi-kimchi," is a beloved summer staple that has been a part of Korean cuisine for centuries.

The History of Korean Cucumber Kimchi

Kimchi, in general, has been a cornerstone of Korean cuisine for over 2,000 years. The traditional method of fermenting vegetables, known as "kkakdugi," dates back to the Goguryeo era (37 BC – 668 AD). Over time, different regions in Korea developed their own unique kimchi recipes, each with its own distinct flavor profile and texture. Korean Cucumber Kimchi, in particular, originated in the Jeolla-do province, known for its fertile soil and abundant cucumber harvests.

The Making of Korean Cucumber Kimchi

To create Korean Cucumber Kimchi, thinly sliced Korean cucumbers (known as "Oi" or "Cucumis sativus") are typically used. The cucumbers are first soaked in a brine solution, made with salt, water, and sometimes vinegar, to remove excess moisture and preserve the vegetables. Next, a mixture of Korean chili flakes (gochugaru), garlic, ginger, fish sauce, and other seasonings is added to the cucumbers, creating a spicy and savory flavor profile.

The Benefits of Korean Cucumber Kimchi

Korean Cucumber Kimchi is not only a refreshing and delicious side dish, but it also offers numerous health benefits. The fermentation process involved in making kimchi creates probiotics, which can help support gut health and boost the immune system. Additionally, the antioxidants and anti-inflammatory compounds found in Korean cucumbers and the other ingredients in the kimchi may help reduce the risk of chronic diseases, such as heart disease and cancer.

How to Enjoy Korean Cucumber Kimchi

Korean Cucumber Kimchi is often served as a side dish, known as "banchan," to accompany a variety of Korean meals, including soups, stews, and grilled meats. It can also be used as an ingredient in other dishes, such as salads, stir-fries, and soups. For those who enjoy a spicy kick, Korean Cucumber Kimchi pairs well with a variety of Korean dishes, including bibimbap, Japchae, and Mandu (Korean dumplings).

Conclusion

Korean Cucumber Kimchi is a refreshing and flavorful summer staple that offers a perfect balance of sweet, sour, salty, and spicy flavors. Whether you’re a seasoned kimchi enthusiast or new to the world of Korean cuisine, Korean Cucumber Kimchi is a must-try dish that’s sure to delight your taste buds and provide a cooling respite from the summer heat. So, go ahead and give it a try – your taste buds and your gut health will thank you!

Korean Cucumber Kimchi

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