Cucumber Kimchi and Radish Pickle
Cucumber Kimchi and Radish Pickle
Try this quick and easy Korean kimchi recipe by Judy Joo from Korean Food Made Simple.
  • Difficulty Level Moderate
  • Technique Chilling
  • Preparation Time 1 day 2 hours 30 minutes
  • Yield 4 servings
Ingredients
  • 454 grams (454 grams) small Korean, Persian or Kirby cucumbers
  • 1 tablespoon Kosher salt or sea salt
  • 4 Scallions or Spring onions, chopped into 2- to 3-inch pieces (5- to 7½-centimeters)
  • 1 medium Onion, roughly chopped
  • 1 small clove Garlic
  • 1-inch (2½-centimetre) piece Ginger
  • 2 tablespoons Water
  • 1 tablespoon Korean chilli flakes (gochugaru), or to taste
  • 1 tablespoon Sugar
  • 1 tablespoon salted Shrimp (saewoo jut)
  • 15 Chives, cut into 2-inch (5-centimetre) pieces
  • Radish Pickle
  • 170 grams (175 grams) White radish, mouli or Daikon, julienned into long strips
  • 4+½ teaspoons Korean Apple vinegar or Rice wine vinegar
  • 1+½ tablespoons White granulated sugar
  • 1+½ teaspoons Korean chilli flakes (gochugaru), or to taste
  • 1 small clove Garlic, grated
  • 1 teaspoon Sea salt or Kosher salt
Method
  1. Using a small knife, cut each cucumber crosswise into 2-inch (5-centimetre) pieces.
  2. Stand the pieces on their cut sides. Cut each piece two-thirds of the way down into quarters lengthwise, keeping them attached at the bottom
  3. Sprinkle the cucumbers with salt, making sure to stuff inside the cuts of the cucumbers
  4. Place in a single layer on their cuts sides in a glass or other nonreactive dish, cover, and let sit at room temperature for 1 hour to soften. Meanwhile, prepare the chilli paste mix. In the bowl of a food processor, combine all of the remaining ingredients except for the chives Pulse until a coarse paste forms. Stir in the chives. Rinse the salted cucumbers very well under cold water, making sure to evacuate the crevices, and shake dry. Spread open the cucumbers and using plastic gloves, stuff the Chilli mix into and around each piece generously. Place into a container, packed somewhat tightly, and press in any remaining Chilli paste and liquid. Seal tightly. Allow the cucumbers to ferment at room temperature for 24 hours. Refrigerate until ready to serve
  1. Radish Pickle
  2. In a medium sized bowl, mix all of the above ingredients together and stir to coat the radish well. Cover and chill for 1 hour before serving

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