- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 11 Times
Can be made ahead of time.
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.
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.
Nutritional information is based on 24 servings.