Easy Stuffed Cucumber Kimchi

June 12, 2020 (Last Updated: June 13, 2020)
easy stuffed cucumber kimchi

Kimchi has a rich history in Korean cuisine and has been used as a condiment in Asian culture for thousands of years. Traditionally, this treat is made using cabbage, but many other vegetables and even fruits can be used to make different variations. This easy stuffed cucumber kimchi recipe is a great option for the summer months when cucumbers are in season.

How to Make Easy Stuffed Cucumber Kimchi

There is more than one method for making kimchi, our favorite being the traditional way and that’s how we’re going to guide you through this post. If you’re in a time crunch, there is no shame in just cutting up all the ingredients and combining them to ferment, rather than stuffing.

Step 1: Slice the ends of the cucumber off and run a knife through the middle of a cucumber lengthwise. Leave 1/2 inch uncut at one end. Turn the cucumber and make another cut lengthwise to make a cross-cut, once again leaving 1/2 inch uncut at the end.  Repeat this step with the rest of the cucumbers.

Step 2: Hold the cut cucumbers open and sprinkle the salt on the inner flesh of each one, and place it in a dish or bowl. Set aside for about 30 min. The salt will make the cucumbers sweat and draw the moisture out. Do not discard the liquid.

salted cucumbers for kimchi

Step 3: Take all the remaining ingredients and place them in a medium-sized bowl. Pour in the liquid from the cucumbers. Stir until evenly combined. This will be the stuffing for the cucumbers.

cucumber kimchi stuffing

Step 4: Stuff the cucumbers with the stuffing and place in a glass dish or bowl. Take any remaining stuffing and place it on top of the cucumbers. See the photo below for reference.

stuffed cucumber kimchi

Step 5: Cover the dish with saran wrap and allow to ferment on the counter for 18-24 hours. The cucumbers will continue to release moisture while fermenting and liquid will pool at the bottom of the dish. Turn the cucumbers over once or twice during the process so that surfaces are not exposed to air for too long.

Step 6: Transfer to a jar or other glass container with a lid and store in the refrigerator. When it is time to serve, slice the cucumbers into smaller pieces, and enjoy!

Ways That We Like to Eat Kimchi

  • Eat it as it is. Kimchi has an amazing flavor and makes a great probiotic snack!
  • As a condiment: Kimchi pairs well with Korean food like Bibimbap and can add lots of flavor to any dish. You can also blend it up into a lovely hot sauce for a whole other dimension. Bonus: The ingredients, as well as the live cultures present, will also aid in digestion.
  • Make it into a soup: Believe it or not, the flavors of kimchi really shine when they are used as a base for soup.
  • Eat it with eggs or rice: Kimchi goes really well with foods like these, get creative and experiment!
  • Use the Leftover Brine: After using the last of your kimchi, you will probably have some brine leftover. Keep it on hand to mix into sauces and dips for a tangy spicy kick of probiotics.

Kimchi, like most fermented foods, is simple to make and has a unique flavor that will have you going back for more. Also, try our Simple Napa Cabbage Kimchi for an alternate version.

I hope you enjoy making your own easy stuffed cucumber kimchi this summer. If you found this post helpful, please like, share, and subscribe below.

We would also love it if you would stop by and say hi on social media!

Easy Stuffed Cucumber Kimchi

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Curie Ganio & Mary Kate Metzger
Prep Time: 45 min

A traditional stuffed cucumber kimchi recipe that is tangy, spicy, and refreshing.

Ingredients

  • 6-8 Small Cucumbers
  • 2-3 Cloves of Garlic (minced)
  • 2-3 Tbsp Fresh Ginger (minced)
  • 2 C Daikon Radish (julienned or grated)
  • 3 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 1/2 C Korean Red Chili Powder
  • 1 Bunch Spring Onions (sliced into 1-inch pieces)
  • 1/4 C Water

Instructions

1

Slice the ends of the cucumber off and run a knife through the middle of a cucumber lengthwise. Leave 1/2 inch uncut at one end. Turn the cucumber and make another cut lengthwise to make a cross-cut, once again leaving 1/2 inch uncut at the end. Repeat this step with the rest of the cucumbers.

2

Hold the cut cucumbers open and sprinkle the salt on the inner flesh of each one, and place in a dish or bowl. Set aside for about 30 min. The salt will make the cucumbers sweat and draw the moisture out. Do not discard the liquid.

3

Take all the remaining ingredients and place them in a medium-sized bowl. Stir until evenly combined.

4

Stuff the cucumbers with the stuffing and place in a glass dish or bowl. Take any remaining stuffing and place on top of the stuffed cucumbers.

5

Cover the dish with saran wrap and allow to ferment on the counter for 18-24 hours. The cucumbers will continue to release moisture while fermenting and liquid will pool at the bottom of the dish. Turn the cucumbers over once or twice during the process so that surfaces are not exposed to air for too long.

6

Transfer to a jar or other glass container with a lid and store in the refrigerator.

7

When it is time to serve, slice the cucumbers into smaller pieces, and enjoy!

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: