Korean Cucumber Kimchi (#1586)

Serves
Ready
16
30
Minutes
Prep
Cook
30
Minutes
0
Minutes
Categories
Korean Side Vegetarian Healthy
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Ingredients

  • 2 large English Cucumber cut into 2 to 2 1/2-inch log
  • 3 tablespoons Kosher Salt
  • 3 cups Water
  • 1/2 Pears ripe and firm, peeled and cut into matchsticks
  • 1/2 Apples peeled and cut into matchsticks
  • 1 Carrots peeled and cut into matchsticks
  • 1 Onions thinly sliced
  • 1 bunch Scallions, Spring Or Green Onions cut into 2-inch pieces, or Asian chives

Spice Paste

  • 1 small Onions diced
  • 8 cloves Garlic
  • 1 Tbsp Ginger peeled and minced
  • 1/4 Apples, Red Delicious or fuji, gala
  • 1/4 cup Cooked Rice
  • 1/4 cup Water
  • 1/2 cup Chili Pepper Flakes korean style
  • 1 Tbsp Honey or sugar

Directions

  1. In a large saucepan, add water, salt and bring to a rolling boil.
  2. Meanwhile cut each log of cucumber into a cross from the top all the way to about 1/2-inch of the bottom, which means do not cut the log all the way through.
  3. Add all the cucumber logs into a large bowl.
  4. Pour the salted boiling water to cover the cucumbers in the bowl, and allow to sit for 1 hour.
  5. Meanwhile make the spice paste and filling:
  6. Add onion, garlic, ginger, apple, rice and water in a food processor or a blender.
  7. Purée until smooth.
  8. Transfer the purée into a bowl and stir in the chili flakes and honey until well mixed.
  9. Let it sit for about 20 minutes.
  10. In a large mixing bowl, add apple, pear, sliced onions and scallions, pour the spice paste over, toss and massage until mixture is well combined. Set aside.
  11. To make the cucumber kimchi:
  12. After 1 hour, drain the cucumbers and rinse with cold and running water twice.
  13. Drain well and pat dry with paper towels.
  14. Open up the cucumber log gently, stuff about 2 tablespoons of prepared filling into each log, pushing toward the bottom, but don't break it.
  15. Rub the skin of cucumber with the spices as well.
  16. Place the stuffed and rubbed cucumber logs into a air-tight container. Well seal it.
  17. Allow to sit at the room temperature for 1 day.
  18. Store in the refrigerator for up to months.
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