(Cook with Harish)
While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.
- 2 Tbsp chili flakes.
- 1 Tbsp minced garlic.
- 1 Tbsp grated red apple or pear
- 1 Tbsp honey or sugar
- 1/2 Tbsp Korean salted shrimps, minced (if you don’t have this add more fish sauce below)
- 1/2 tsp fish sauce
- 1/2 tsp minced ginger
If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soya sauce.
HOW TO MAKE CUCUMBER KIMCHI.
Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
HOW TO STORE CUCUMBER KIMCHI.
Store kimchi in an air tight glass container or you can use any container with cover Cucumber kimchi is best to be consumed within 7 days. The older the cucumber kimchi gets, the more water it loses. Then it can get mushy.