Cucumber Kimchi

The extreme June rains and the hottest month in US history in July have given us loads of big cucumbers in our CSA, Genesis Growers. This is a great thing for those who love cucumbers, and I do, but the challenge is that in week three of getting all of these cucumbers, can you continue to quick pickle them or add to the quart jar of tzatziki? I could not and after a few conversations on Twitter with Tony and Wendy, cucumber kimchi was suggested.

Cucumbers from Genesis Growers CSA

After my foray into Napa Cabbage kimchi (which is finally gone), I had all of the supplies to make kimchi, so using a similar recipe, I made Cucumber kimchi. The real plus to using the cukes instead of cabbage is that the texture is a little more crisp and flavor much more fresh. You do not need to wait weeks for fermentation because that is not what this is about.

Cucumber Kimchi

Adapted from the Momofuku Cookbook

  • 2 large cucumbers (a little over a pound)
  • 2 teaspoons kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons kochukaru
  • 1/2 teaspoon jarred and salted shrimp
  • 1 tablespoon fish sauce
  • 1 tablespoon shoyu
  • 1/2 carrot
  • 2 green onions
  • 5 cloves garlic
  • 2 inches ginger

Step one: Cut the cucumber in half and then split each half into 8 wedges. Halve the wedges lengthwise. Add 1/2 of the sugar and a pinch of salt to the cucumbers. Let sit for one hour to soften.

Step two: While the cucumber is softening, cut carrots and green parts of onions into matchsticks. Slice the whites of the onion thinly. Mince the garlic and ginger.

Sugar, salt, kochukaru, and jarred/salted shrimp

Step three: Add remaining salt and sugar to a large bowl. Then add kochukaru, shrimp, fish sauce and shoyu. Stir to combine.

Kimchi Paste

Step four:  Add carrots, onions, garlic, and ginger. Stir to coat. Finally add drained cucumbers. Let sit for at least 15 minutes.

Everything, but the Cucumbers

Cucumber kimchi can be refrigerated for a few weeks and gets better (if you like funkiness) every day.