Cucumber Kimchi

Name: Cucumber Kimchi
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1 kg Cucumber (scrubbed clean with light salt water, drained, cut into ~8 cm long strips); 50 g Chili powder; 100 g Minced scallion; 50 g Minced garlic; 50 g Minced ginger; 25 g Salt; 15 g Sugar; 50 g Shrimp paste (mashed)

Korean-style cucumber kimchi, pickled to deliver a sweet, spicy, and tangy flavor with a crisp, refreshing bite.

30 min

Easy

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Ingredients

Cucumber (scrubbed clean with light salt water, drained, cut into ~8 cm long strips) 1 kg

Chili powder 50 g

Minced scallion 100 g

Minced garlic 50 g

Minced ginger 50 g

Salt 25 g

Sugar 15 g

Shrimp paste (mashed) 50 g

Instructions

Step 1

Choose small tender cucumbers. Scrub them clean with light salt water, drain well, and cut into strips about 8 cm long. For the leftover pieces shorter than 8 cm, peel them, halve them lengthwise, then cut into 2 cm long small strips and lay them at the bottom of the jar.

Step 2

Make a cross-shaped cut from both ends of the 8 cm long segments, but do not cut all the way through — keep each segment whole. Use 10 g of salt to marinate them for flavor.

Step 3

In a porcelain bowl, combine the chili powder, minced scallion, minced garlic, minced ginger, sugar, 10 g of salt, and the mashed shrimp paste. Stir well to make a sweet-spicy shrimp paste.

Step 4

Squeeze the water out of the marinated cucumbers, then spread the spicy shrimp paste evenly into the cuts.

Step 5

Place green onion at the bottom of the jar, sprinkle a pinch of salt (5 g), then tightly pack in the cucumbers coated with the spicy shrimp paste.

Step 6

Pour the remaining sweet-spicy shrimp paste and the cucumber brine over the top, seal the jar opening with a layer of oil, and after 24 hours of storage it is ready to eat.