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Cucumber Kimchi
Cucumber Kimchi

Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Many of us believe that comfort foods are not good for us and that we have to stay away from them. Often, if your comfort food is essentially candy or other junk foods, this can be true. At times, comfort foods can be utterly healthy and good for us to consume. Several foods honestly do elevate your mood when you eat them. If you feel a little bit down and you need a happiness pick me up, try a couple of these.

Eggs, you might be surprised to discover, are wonderful at battling depression. Just make sure that you do not throw away the egg yolk. The egg yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the yolks particularly, are loaded with B vitamins. B vitamins can be fantastic for elevating your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Consume an egg and feel a lot happier!

Now you can see that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Go with these tips instead!

We hope you got insight from reading it, now let’s go back to cucumber kimchi recipe. You can cook cucumber kimchi using 14 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Cucumber Kimchi:
  1. Provide For the veg:
  2. Get 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. You need 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  4. Take 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
  5. Take For the paste:
  6. Provide 1/4 cup minced garlic (about 5 or 6 large cloves)
  7. Get 1/4 cup minced fresh ginger root (about a 2" segment)
  8. Provide 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. Prepare If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. Get 1/4 cup steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.)
  11. Take 1/4 cup fish sauce (like Tiparos or Three Crabs)
  12. Use 1/4 cup sugar
  13. Use 1/4 cup water for blending
  14. Take 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine
Steps to make Cucumber Kimchi:
  1. In a large stainless steel or mixing bowl, toss the cucumbers, green onion and salt together. Make sure to thoroughly incorporate the salt throughout the cucumber. In 20 to 30 minutes, you should start to see the cucumber release water. Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 times. Remove the cucumber into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cucumber.
  4. Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 1 to 2 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your cucumber kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.)
  7. This is the kimchi after about 3 days of fermentation.

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