This vibrant Cucumber Kim Chee is a refreshing side dish that captures the essence of traditional Korean fermentation in a fraction of the time. Unlike traditional napa cabbage kimchi, this version uses crisp, unwaxed cucumbers for a lighter, crunchier texture. The brine is infused with aromatic garlic, fiery red pepper flakes, and a hint of cayenne, creating a bold flavor profile that is both spicy and satisfying. It pairs beautifully with grilled meats, rice bowls, or as a palate-cleansing accompaniment to rich meals. This vegan-friendly pickle is easy to prepare with pantry staples, offering a burst of freshness that elevates any simple meal into something special. Perfect for summer gatherings or as a tangy condiment year-round, it adds a zesty kick to your table without the long wait of traditional fermentation.
Cucumber Kim Chee
Description
This vibrant Cucumber Kim Chee is a refreshing side dish that captures the essence of traditional Korean fermentation in a fraction of the time. Unlike traditional napa cabbage kimchi, this version uses crisp, unwaxed cucumbers for a lighter, crunchier texture. The brine is infused with aromatic garlic, fiery red pepper flakes, and a hint of cayenne, creating a bold flavor profile that is both spicy and satisfying. It pairs beautifully with grilled meats, rice bowls, or as a palate-cleansing accompaniment to rich meals. This vegan-friendly pickle is easy to prepare with pantry staples, offering a burst of freshness that elevates any simple meal into something special. Perfect for summer gatherings or as a tangy condiment year-round, it adds a zesty kick to your table without the long wait of traditional fermentation.Ingredients
Directions
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Halve the cucumbers lengthwise and scoop out the seeds.
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Cut the seeded cucumbers into 1-inch thick pieces.
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In a large bowl, toss the cucumber pieces with 1 tablespoon of salt and let them stand for 15 minutes to draw out moisture.
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Rinse the salted cucumbers thoroughly under running cold water to remove excess salt.
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In a clean bowl, combine the rinsed cucumbers with 1/2 cup of water, grated carrot, thinly sliced scallions, minced garlic, red pepper flakes, and cayenne pepper.
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Let the mixture stand uncovered at room temperature for at least 3 days, stirring several times a day to ensure even fermentation.
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Transfer the fermented cucumber mixture into a clean glass jar and seal it.
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Refrigerate the jar to halt fermentation and serve chilled. The pickles will keep for several days in the fridge.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14625.0mg610%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
