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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 Foods That Make Your Mood Better.

Most of us think that comfort foods are not good for us and that we have to keep away from them. Often, if the comfort food is a high sugar food or another junk food, this holds true. Otherwise, comfort foods could be really nourishing and good for you. There are a number of foods that really can raise your moods when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, test out a few of these.

Make a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to boost your mood. This is because these foods are high in magnesium, which helps to increase serotonin production. Serotonin is the “feel good” chemical that directs your brain how you feel day in and day out. The more serotonin you have, the better you are going to feel. Nuts, on top of elevating your mood, can be a great source of protein.

So you see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try some of these hints 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 cook it.

The ingredients needed to cook Cucumber Kimchi:
  1. You need For the veg:
  2. Use 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. Provide 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  4. Get 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
  5. Use For the paste:
  6. Provide 1/4 cup minced garlic (about 5 or 6 large cloves)
  7. You need 1/4 cup minced fresh ginger root (about a 2" segment)
  8. Take 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. Take If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. Prepare 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. You need 1/4 cup fish sauce (like Tiparos or Three Crabs)
  12. Provide 1/4 cup sugar
  13. Use 1/4 cup water for blending
  14. Provide 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine
Instructions 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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