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Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is nowadays much more popular than it used to be and rightfully so. There are a lot of health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. While we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most likely, most people assume that it takes too much work to eat healthily and that they will have to drastically alter their way of life. In reality, however, simply making some small changes can positively impact everyday eating habits.
The first change you need to make is to pay more attention to what you buy when you go to the grocery since it is likely that you have the tendency to pick up many of the things without thinking. For example, did you ever think to check how much sugar and salt are in your breakfast cereal? A superb healthy substitute can be porridge oats which have been found to be great for your heart and can give you good sustainable energy daily. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to cucumber kimchi recipe. To make cucumber kimchi you need 14 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Cucumber Kimchi:
- Prepare For the veg:
- Prepare 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
- You need 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
- Provide 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
- Prepare For the paste:
- Use 1/4 cup minced garlic (about 5 or 6 large cloves)
- Prepare 1/4 cup minced fresh ginger root (about a 2" segment)
- Take 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
- Use If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
- 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.)
- Prepare 1/4 cup fish sauce (like Tiparos or Three Crabs)
- Get 1/4 cup sugar
- Get 1/4 cup water for blending
- You need 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine
Instructions to make Cucumber Kimchi:
- 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.
- 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.
- 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.
- Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
- 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.
- 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.)
- This is the kimchi after about 3 days of fermentation.
In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in. Easy to make and full of healthy, gut-supporting probiotics. If you want a real treat, use this recipe to make stuffed cucumber kimchi (or kimchee). Known as oi sobaegi in Korean, this wildly popular dish is hard to keep on the table or in the fridge. Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.
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