Cucumber Kimchi

Serves 1
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Directions

  1. 1Place the mini cucumbers in a bowl.
  2. 2Place the mini cucumbers in a bowl.
  3. 3Place the mini cucumbers in a bowl.
  4. 4Cut off the ends of the cucumbers and slice them lengthwise.
  5. 5Cut off the ends of the cucumbers and slice them lengthwise.
  6. 6Cut off the ends of the cucumbers and slice them lengthwise.
  7. 7Pour water over the cut cucumbers.
  8. 8Pour water over the cut cucumbers.
  9. 9Pour water over the cut cucumbers.
  10. 10Slice the carrot and scallions.
  11. 11Slice the carrot and scallions.
  12. 12Slice the carrot and scallions.
  13. 13Blend the onion, garlic, and ginger until smooth.
  14. 14Blend the onion, garlic, and ginger until smooth.
  15. 15Blend the onion, garlic, and ginger until smooth.
  16. 16Pour the blended mixture into a bowl.
  17. 17Pour the blended mixture into a bowl.
  18. 18Pour the blended mixture into a bowl.
  19. 19Add sugar, gochugaru, sesame oil, and fish sauce to the bowl and mix well.
  20. 20Add sugar, gochugaru, sesame oil, and fish sauce to the bowl and mix well.
  21. 21Add sugar, gochugaru, sesame oil, and fish sauce to the bowl and mix well.
  22. 22Add the sliced carrot and scallions to the mixture.
  23. 23Add the sliced carrot and scallions to the mixture.
  24. 24Add the sliced carrot and scallions to the mixture.
  25. 25Mix well to combine.
  26. 26Mix well to combine.
  27. 27Mix well to combine.
  28. 28Stuff each cucumber with the mixture.
  29. 29Stuff each cucumber with the mixture.
  30. 30Stuff each cucumber with the mixture.
  31. 31Place the stuffed cucumbers into a glass container.
  32. 32Place the stuffed cucumbers into a glass container.
  33. 33Place the stuffed cucumbers into a glass container.
  34. 34Pour any remaining sauce over the cucumbers.
  35. 35Pour any remaining sauce over the cucumbers.
  36. 36Pour any remaining sauce over the cucumbers.
  37. 37Cover the container with a lid.
  38. 38Cover the container with a lid.
  39. 39Cover the container with a lid.

Ingredients

  • 2 packs mini cucumbers
  • 2 packs mini cucumbers
  • 2 packs mini cucumbers
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 stalk scallion
  • 1 stalk scallion
  • 1 stalk scallion
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 4 garlic
  • 4 garlic
  • 4 garlic
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 3 tablespoons gochugaru (fine chili powder)
  • 3 tablespoons gochugaru (fine chili powder)
  • 3 tablespoons gochugaru (fine chili powder)
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 2 tablespoons fish sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fish sauce

Equipment

glass bowlknifecutting boardblenderglass jar

Tips

  • Ferment for a minimum of 24 hours, and adjust the fermentation time to your taste preference for acidity.