Kimchi, a staple in Korean cuisine, is a delicious and versatile side dish known for its vibrant flavors and health benefits. While most people are familiar with the traditional cabbage kimchi, there are various kimchi variations, each offering its unique taste and texture. One such variation is cucumber kimchi, which showcases the crispness and refreshing nature of cucumbers combined with the signature flavors of Korean cuisine.
Originating from Korea, cucumber kimchi, also known as “Oi Kimchi,” has been a beloved part of Korean meals for centuries. This zesty condiment has a well-balanced combination of spicy, tangy, and slightly sweet flavors. Cucumber kimchi provides a delightful contrast to other Korean dishes, adding a cooling element to balance out the richness of meats, stews, or rice-based meals.
In this recipe, we’ll guide you through the process of making cucumber kimchi using simple ingredients readily available in your pantry. The cucumbers are first salted to draw out excess moisture, ensuring a crisp texture and proper absorption of the flavors. The cucumber slices are then combined with a paste made from minced garlic, grated ginger, Korean chili flakes (gochugaru), and other seasonings, which infuse them with a burst of savory and spicy notes.
Once prepared, the cucumber kimchi is left to ferment at room temperature, allowing the flavors to develop and mature over time. The fermentation process not only enhances the taste but also provides the added benefit of probiotics, making cucumber kimchi a nutritious and gut-friendly dish.
Whether enjoyed as a standalone snack, a refreshing side dish, or an accompaniment to Korean-inspired meals, cucumber kimchi offers a delightful burst of flavors and a delightful textural crunch. So, let’s dive into the recipe and experience the authentic taste of Korean cuisine with this cucumber kimchi recipe!
Cucumber & cabage kimchi
Ingredients
- 1 small head of Napa cabbage
- 2 Tbsp sea salt
- 1 Tbsp sugar
- 3 cloves garlic minced
- 1 Tbsp ginger grated
- 2 Tbsp Korean chili flakes gochugaru
- 2 green onions chopped
- 1 Tbsp fish sauce optional, for added depth of flavor
- 1 Tbsp sesame seeds optional, for garnish
Instructions
- Cut the Napa cabbage into quarters lengthwise. Remove the core and chop the cabbage into bite-sized pieces.1 small head of Napa cabbage
- Rinse the cabbage under cold water to remove any dirt. Drain well.
- In a large bowl, combine the cabbage pieces with sea salt. Toss the cabbage to ensure it is evenly coated. Let it sit for about 1 hour, occasionally tossing and massaging the cabbage to help it wilt.
- After 1 hour, rinse the cabbage thoroughly under cold water to remove excess salt. Squeeze out any excess water and transfer the cabbage to a clean bowl.
- In a small bowl, combine the minced garlic, grated ginger, Korean chili flakes (gochugaru), sugar, and fish sauce (if using). Mix well to create a paste.
- Add the paste to the cabbage and toss until the cabbage is thoroughly coated. Adjust the amount of chili flakes based on your spice preference.
- Add the chopped green onions to the cabbage mixture and gently mix them in.
- Transfer the cabbage kimchi to a glass jar or an airtight container. Press down firmly to remove any air pockets. Leave some space at the top to allow for fermentation.
- Close the jar tightly and let it sit at room temperature for about 1-2 days to ferment. During this time, the flavors will develop, and the cabbage kimchi will become slightly tangy.
- Once the cabbage kimchi has fermented to your liking, store it in the refrigerator. This will slow down the fermentation process. It can be consumed immediately, but the flavors will continue to deepen over time.
- Before serving, garnish the cabbage kimchi with sesame seeds if desired.
