How to Make Cucumber Kimchee

Kimchee, or kimchi, is a Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned and stored in sealed containers. It is spicy and usually served as a condiment at almost every meal.

Difficulty: Moderate

Instructions

Things You'll Need:

• 6 lb (3 kg) small cucumbers
• 5 oz (140 g) coarse sea salt
• 1 quantity rice porridge
• 4 oz (115 g) fish sauce
• 3 oz (85 g) chopped garlic
• 1 oz (30 g) chopped ginger
• 1 oz (30 g) sugar
• 3 oz (85 g) red

1. Trim both ends of the cucumbers, quarter, and cut into 1/2 inch (4 cm) chunks. Sprinkle with 3 oz (85 g) salt and toss to mix.

2. Set aside for 30 minutes. Drain the cucumbers and reserve the liquid.

3. To make the seasoning, combine the rice porridge, fish sauce, garlic, ginger, sugar, 2 oz (60 g) salt and chili flakes. Add the radish, carrot, scallion, cucumber and reserved liquid. Toss gently to mix.

4. Put everything in a container. You can serve this kimchee immediately or refrigerate it.

Tips & Warnings

• Many of the recipes use rice porridge; when making rice porridge, use this recipe for 1 quantity (1/2 cup or 125 ml): dissolve 1 tablespoon rice flour in 3/4 cup water; bring to a boil and cool.

Resources

• The Kimchee Cookbook