Cucumber Kimchi Recipe: The Perfect Spicy Side Dish

If you’re looking for a spicy side dish to accompany your next meal, look no further than cucumber kimchi. This Korean dish is packed with flavor and can be made in just a few easy steps. In this article, we’ll walk you through how to make cucumber kimchi from scratch, including all the ingredients and steps needed for a delicious result. The content is presented by Hometownchicks.com

Introduction to Cucumber Kimchi

Before we dive into the recipe, let’s take a moment to understand what cucumber kimchi is. Kimchi is a traditional Korean dish made of fermented vegetables, often served as a side dish with rice or soup. Cucumber kimchi is a variation of kimchi made specifically with cucumbers as the main ingredient. It’s typically spicy and tangy, with a crunchy texture that complements a variety of meals. Read also: Simple and Delicious Guacamole Without Cilantro

Ingredients Needed for Cucumber Kimchi

To make cucumber kimchi, you’ll need a few key ingredients. These include:

• 3-4 medium-sized cucumbers
• 2 tablespoons of salt
• 2 tablespoons of sugar
• 2 tablespoons of Korean chili powder
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 tablespoons of fish sauce
• 2 tablespoons of chopped scallions
• 1 tablespoon of sesame seeds

Step-by-Step Instructions for Making Cucumber Kimchi

Now that you have all your ingredients, it’s time to start making cucumber kimchi. Follow these simple steps:

Step 1: Prepare the Cucumbers

Wash the cucumbers and slice them in half lengthwise. Remove the seeds with a spoon and cut the cucumbers into 1-inch pieces. Place the cucumber pieces in a large mixing bowl.

Step 2: Salt the Cucumbers

Sprinkle 2 tablespoons of salt over the cucumbers and toss to coat evenly. Let the cucumbers sit for 30 minutes, until they release some of their water.

Step 3: Make the Kimchi Paste

While you’re waiting for the cucumbers to release their water, it’s time to make the kimchi paste. In a small mixing bowl, combine the sugar, Korean chili powder, garlic, ginger, fish sauce, and chopped scallions. Mix well to combine.

Step 4: Mix the Cucumbers and Kimchi Paste

After 30 minutes, drain the excess water from the cucumbers and rinse them well. Add the kimchi paste to the bowl with the cucumbers and mix well to coat evenly.

Step 5: Let it Ferment

Transfer the cucumber kimchi to a glass jar and press down firmly to remove any air bubbles. Sprinkle sesame seeds on top. Close the jar tightly and let it sit at room temperature for 1-2 days, until it ferments to your liking.

Step 6: Store and Enjoy

Once your cucumber kimchi has fermented to your liking, store it in the refrigerator. It will last for up to a month in the fridge. Serve it as a side dish with rice or soup, or enjoy it as a spicy snack.

Tips for Making the Best Cucumber Kimchi

• Use fresh, crisp cucumbers for the best texture and flavor.
• Don’t skip the salting step, as this helps the cucumbers release their water and absorb the flavors of the kimchi paste.
• Adjust the spiciness to your liking by adding more or less Korean chili powder.
• Use a glass jar with a tight-fitting lid for the fermentation process.
• Make sure to press down on the kimchi firmly before fermenting to remove any air bubbles and ensure even fermentation.

Benefits of Eating Cucumber Kimchi

Cucumber kimchi not only tastes great but also provides several health benefits. Cucumbers are low in calories and high in fiber, making them a great addition to any diet. Kimchi, on the other hand, is rich in probiotics, which promote gut health and aid digestion. Additionally, the chili powder used in kimchi has anti-inflammatory properties and can help boost the immune system.

Conclusion

Cucumber kimchi is a delicious and healthy side dish that can be made easily with just a few ingredients. Whether you’re a fan of spicy food or just looking to try something new, this recipe is sure to please. Make sure to follow the steps closely and adjust the spiciness to your liking for the best results.