Cucumber kimchi

Cucumber kimchi


9 people made this

About this recipe: Delicious and easy Korean-style kimchi with a bit of Chinese flair! It goes very well with Korean BBQ dishes.

Helena C

Serves: 10 

  • 5 cucumbers, peeled and cut into 1x3cm sticks
  • 125g sea salt
  • 100g caster sugar
  • 125ml white vinegar
  • 250ml water
  • 2 tablespoons chilli bean sauce (toban djan)
  • 1 tablespoon hot chilli oil
  • 2 (10cm) fresh hot red chillies, sliced
  • 1 small onion, sliced
  • 5 cloves garlic, sliced and crushed

Prep:25min  ›  Cook:5min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

  1. Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  2. While the cucumbers are standing in salt, whisk together the sugar, vinegar and water in a saucepan; bring to the boil. Reduce heat, and stir in the chilli bean sauce and hot chilli oil.
  3. Mix the cucumbers with sliced chillies, onion and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavours. Serve chilled.

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