← Back to Search Results
pickling Korean
Cucumber Kimchi

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

(Oi Sokbaegi)

Very popular in our household, it was also chosen as a Top Ten Recipe of the Year in 1999 by the Los Angeles Times food staff. It’s a wonderful kimchi to serve to guests. Slightly sweet and spicy, this kimchi ferments very quickly so refrigerate soon, especially in hot weather. When choosing cucumbers, look for those that are firm with darker green skin. You will need three 1-quart jars or one 1-gallon jar.

Yield: Makes 3 quarts

Ingredients

  • Water
  • ¾ cup plus 1 tablespoon salt
  • 20 Asian pickling cucumbers
  • 1 bulb garlic, cloves separated and peeled
  • 1 onion, diced
  • 1 bunch of green onions, sliced into ½-inch lengths
  • 1 bunch of Korean chives (buchu), cut into ½-inch pieces
  • ½ cup chili powder
  • 1 teaspoon sugar plus 1 teaspoon, optional

Directions

1. Mix ½ gallon water with ¾ cup salt, stirring for salt to dissolve. Soak cucumbers in salt water about 30 minutes. (Be careful not to soak too long.) Remove cucumbers and rinse.

2. Cut about ¼ inch from each end of cucumbers. Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular middle. Cut in half lengthwise, leaving about ½ inch at end uncut. Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semiequal parts of cucumber, cut but still attached. Repeat with remaining cucumbers.

3. Place garlic in a food processor or blender and mince. Combine onion, green onions, buchu, garlic, chili powder, 1 tablespoon salt, and 1 teaspoon optional sugar in large bowl. (If mixing with your hands, be sure to wear gloves to avoid chili burn.)

4. Set three 1-quart jars on work surface. Using your fingers, separate cucumber quarters and stuff mixture into cucumbers. Divide evenly among jars, pressing cucumbers down firmly into jars. Stir 1 teaspoon sugar into 1/3 cup water until sugar is completely dissolved. Pour sugar water over cucumbers.

5. Let sit 1 day before serving. Refrigerate after opening.


© 2005 Cecilia Hae-Jin Lee
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

41kcal (2%)
44mg (4%)
9mg (14%)
49mcg RAE (2%)
347mg
30mg
2g
4g
2g
9g
0mg (0%)
669mg (28%)
0g (1%)
1g (1%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
cooking-for-friends Cooking for Friends
by Gordon Ramsay
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-sweet-life The Sweet Life
by Kate Zuckerman
martin-yans-china Martin Yan's China
by Martin Yan
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
flavor Flavor
by Rocco DiSpirito
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?