Quick Cucumber Kimchi
This is a dish built on texture. By removing the seeds and drawing out the water, the cucumber maintains a distinct snap against the bold, pungent seasoning.
Watch the salt levels
If you don't rinse the cucumbers well after salting, the final product will be brine-heavy. Aim for a quick rinse and a firm squeeze.
- colander
- large mixing bowl
- sharp knife
- cutting board
What goes in.
- 2 lbsPersian or English cucumbers, sliced into 1-inch rounds
- 1 tbspcoarse sea salt
- 3 tbspgochugaru (Korean red chili flakes)
- 1 tbspfish sauce
- 1 tspminced garlic
- 1 tspgrated fresh ginger
- 1 tspgranulated sugar
- 2 stalksscallions, cut into 1-inch pieces
Drawing out the water
Tossing the cucumbers in salt is not for seasoning, but for structure. It collapses the cell walls so they stay crunchy instead of turning soft and watery.
The method.
Prep the cucumbers
Place the rounds in a colander and toss with the sea salt. Let them sit for 30 minutes, then rinse under cold water and pat completely dry.
Make the paste
In a large bowl, whisk the gochugaru, fish sauce, garlic, ginger, and sugar until it forms a thick, uniform red paste.
Combine
Add the dried cucumber rounds and the scallions to the bowl. Use your hands or a spoon to coat every surface of the cucumber with the paste.
Serve
Taste a piece to ensure the balance is right; serve immediately while the cucumbers are cold and crisp.
Other turns to take.
Extra Heat
Add one finely minced Thai bird's eye chili to the paste for a more aggressive heat.
Sesame Boost
Toast a tablespoon of sesame seeds and fold them in at the very end for a nutty finish.
When it doesn't go to plan.
Use English cucumbers if Persian are unavailable; just remove the watery center seeds with a small spoon before slicing.
If the paste feels too thick to coat the cucumbers, add a tiny splash of water—no more than a teaspoon.
Store in a glass container; plastic will absorb the garlic and chili scent for weeks.
The ones that keep coming up.
Can I leave this out to ferment?
You can leave it at room temperature for a few hours if you prefer a slightly tangier taste, but the texture will soften significantly.
What if I can't find fish sauce?
Soy sauce is a functional replacement, though it lacks the depth of the fish sauce. Use half the amount as it is saltier.
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