CUCUMBER KIMCHI

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In a hurry, you need to figure out how to create kimchi using cold cucumbers. The texture is amazing, airy, and crisp all at the same time. An outfit that is perfect for the summertime this year!

This is a Korean kimchi made using cucumbers.
In Korea, there is a well-liked summer kimchi that is commonly referred to as cucumber kimchi, which is also referred to as Oi Kimchi (오이 김치). My mother would produce either a quick cucumber kimchi, as shown in the image above, or a stuffed cucumber kimchi, which is referred to as oi sobagi (㘤이 소박이). Both of these kimchis were prepared throughout the summer months.

It is possible that you are curious about the distinctions that exist between these two varieties of kimchi.

Cucumbers are used in the preparation of each of these kimchis to a significant degree. On the other hand, one variety of kimchi is served with vegetables stuffed inside, but the other variety does not contain any additional vegetables.

CUCUMBER KIMCHI
CUCUMBER KIMCHI

Because I did not like the stuffings that were included in the kimchi, I always preferred just plain old fast cucumber kimchi when I was a kid. This was because I did not like the stuffing. In view of the fact that all I really desired was a selection of plain cucumbers that were both excellent and crunchy, I find these to be rather a nuisance.

In the event that my mother prepared stuffed cucumber kimchi instead, I would invest a few minutes of my time at each meal in extracting the contents from the cucumbers. This would be done in order to prepare the filled cucumbers. Just for fun. This is the very antithesis of productivity! Mostly because it does take a substantial amount of time to insert such items into the cavities of cucumbers, which is the primary reason for this.

Despite this, I find that I prefer eating both varieties of kimchi now that I am an adult eating them. Despite the fact that each of them is wonderful in its own right, the crunchy texture is the one that draws my attention the most.

In spite of this, I have been making a lot of this recently because it is obvious that making cucumber kimchi in a short amount of time is a bit more convenient than making traditional kimchi.

Not only does the cucumber kimchi taste great with even the most fundamental rice meals, such as steamed rice, but it also goes incredibly well with Korean BBQ. Be sure to have a pleasant journey there!

If you are a fan of cucumbers, you might be interested in trying out some of the other recipes that I have created that incorporate cucumbers. Popular cuisines in Korea include Oi Muchim, a spicy Korean cucumber salad, and Oi Namul, a Korean cucumber side dish. Both of these recipes are made with cucumbers. Additionally, if you are interested in learning how to create stuffed cucumber kimchi, you can download the recipe from my banchan cookbook. Both of these things are available to you.

INGREDIENTS FOR CUCUMBER KIMCHI

MAIN

  • 3 Lebanese cucumbers (450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed
  • 1 Tbsp coarse sea salt
  • (optional) 50 g / 1.7 ounces carrots, julienned
  • (optional) 20 g / 0.7 ounces garlic chives or chives, chopped in same length as the cucumber
CUCUMBER KIMCHI
CUCUMBER KIMCHI

KIMCHI SAUCE (MIX THESE WELL IN A BOWL)

  • 2 Tbsp gochugaru (korean chili flakes)
  • 1 Tbsp minced garlic
  • 1 Tbsp grated red apple or asian pear
  • 1 Tbsp honey or sugar
  • 1/2 Tbsp saeujeot (Korean salted shrimp), minced (if you don’t have this add more fish sauce below)
  • 1/2 tsp Korean fish sauce
  • 1/2 tsp minced ginger

*If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soy sauce.

**1 Tbsp = 15 ml,

***If you want to learn about Korean ingredients, check my 30 essential Korean ingredients list.

HOW TO MAKE CUCUMBER KIMCHI

1. Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.

2. Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.

3. Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

CUCUMBER KIMCHI
CUCUMBER KIMCHI

HOW TO STORE KIMCHI MADE WITH CUCUMBER

The kimchi should be kept in a glass container that is airtight. Kimchi made with cucumbers should be consumed within seven days at the most. When the cucumber kimchi is allowed to age, it will lose a greater amount of water. Later on, it may become mushy.

FAQ:

What is cucumber kimchi?

Fermenting cucumbers with a blend of spicy spices results in the creation of a classic Korean side dish known as cucumber kimchi, which is also referred to as “Oi Kimchi” in Korean. In addition, cucumbers are fermented in order to produce kimchi made from cucumbers.

 How is cucumber kimchi different from traditional kimchi?

The primary component that is utilized in the manufacture of cucumber kimchi is one of the most significant distinctions that can be made between regular kimchi and cucumber kimchi. When preparing traditional kimchi, it is common practice to use napa cabbage or radishes as the primary ingredients due to their versatility. On the other hand, cucumber kimchi is a type of kimchi that involves the use of cucumbers as the principal ingredient. There is also the possibility that the spice mixture will be slightly different between the two varieties of kimchi. This is something that can happen. There is a possibility that this will take place.

 How do I make cucumber kimchi?

Cucumbers are often cut into pieces or lengthwise before being chopped. This is commonly done after the cucumbers have been salted and allowed to sit for a brief period of time. The cucumbers are done in this manner in order to remove any excess moisture that may be present. It is important to repeat this process in order to generate kimchi that is manufactured from cucumbers. The cucumbers are first seasoned with salt, and then they are seasoned with a spicy seasoning mixture that is added to the mixture that has been seasoned with salt. Some of the components that go into making up this mixture include gochugaru, which is a type of Korean red pepper flakes, garlic, ginger, fish sauce, and a variety of other spices. The second step in the process is rinsing the cucumbers under running water that has been drained of their liquid. In order to develop taste, the cucumbers are allowed to ferment at room temperature for a few days after they have been seasoned. This is done before the cucumbers are placed in the refrigerator. It is necessary to repeat this process until the flavor that is desired is produced.

Can I adjust the spiciness level of cucumber kimchi?

If you want to customize the level of spiciness of cucumber kimchi to suit your preferences, you may do so by adjusting the amount of gochugaru or other spicy components that are used in the spice blend. This is feasible due to the fact that you have the power to alter the components that are highly heated. You may also adjust the quantity of garlic, ginger, or any other ingredients that you use to tailor the flavor to your preferences by adding varying amounts. This allows you to adapt the flavor to your liking. You will be able to customize the flavor to suit your tastes thanks to this.

 How long does cucumber kimchi last?

There is a possibility that cucumber kimchi can be consumed for a considerable amount of time if it is kept in the refrigerator in a suitable manner. When the fermentation process is complete, the flavor will begin to emerge, and as time passes, it will become more distinct. This will happen as the fermentation process continues. If you want to acquire the flavor and texture that are as close to ideal as possible, it is recommended that you consume it within a few weeks of purchasing it.

Can I use different types of cucumbers for making cucumber kimchi?

Your inquiry has been answered in the affirmative: it is possible to make kimchi using any of the numerous varieties of cucumbers that are available. The utilization of traditional Korean cucumbers, which are also known as kirby cucumbers, is a frequent practice. This is due to the fact that traditional Korean cucumbers possess a texture that is crisp and a flavor that is mild. On the other hand, if English cucumbers or Persian cucumbers are more straightforward to acquire, you could even make use of cucumbers of such sorts.

Is cucumber kimchi vegan-friendly?

To make cucumber kimchi suitable for vegans, it is necessary to omit some components, such as fish sauce or shrimp paste. This is a need. In addition, in order to improve the flavor of the food, it is essential to make use of different kinds of seasonings. You might want to think about using soy sauce or tamari as an alternative to fish sauce and then adding additional items that are high in umami, such as mushrooms or vegetables. This might be a good idea. Both are excellent choices to consider.

Can I serve cucumber kimchi with other dishes?

As a side dish, cucumber kimchi can be served alongside a wide range of Korean dishes. There are a wide number of ways to serve this meal. Yes, this is a fact. Furthermore, it can be mixed into meals such as salads, sandwiches, or rice bowls in order to enhance the overall flavor and texture of the dish. This can be done in order to increase the overall quality of the cuisine. Whether you prefer to use it on its own or as a complimentary accompaniment to grilled meats and rice dishes, it is a condiment that is both refreshing and adaptable. You can use it in either of these ways.

Can I make cucumber kimchi in advance?

The answer to your question is yes; you are able to make kimchi made from cucumbers in advance and then keep it in the refrigerator for later access. This is the answer to your inquiry. It is a well-known truth that allowing the kimchi to ferment in the refrigerator for a few days can significantly improve the flavor of the dish. Because of this, the kimchi will be able to generate brand new flavors. For the purpose of preventing it from absorbing other flavors that are present in the refrigerator, it is essential to make certain that you place it in a container that has a seal that is airtight.

 Are there variations of cucumber kimchi?

To answer your question, the truth is that there are a great many various kinds of cucumber kimchi, each of which has its own distinctive flavor profile and manner of preparation. In addition, each of these kimchis must be prepared in a different way. It is possible that certain recipes will require the inclusion of additional ingredients, such as carrots, onions, or radishes, in order to enhance the flavor of the dish as well as the texture of the dish. If you are interested in making your very own one-of-a-kind version of cucumber kimchi, you may also experiment with a wide variety of different combinations of seasonings. This is recommended for individuals who are interested in producing their very own version.

 

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