Crisp and Refreshing Cucumber Water Kimchi
How to Make Crisp Cucumber Water Kimchi | Refreshing Broth Water Kimchi with Cucumber Rolls
Introducing a delightful Cucumber Water Kimchi with a wonderfully crisp texture and refreshing broth. This recipe for Cucumber Roll Water Kimchi uses rice to deepen and smooth the broth’s flavor, allowing you to enjoy a cool and delicious side dish at home. It’s an easy-to-follow recipe from Olive’s kitchen.
Cucumber Brining Ingredients- 4 cucumbers
- 135g coarse sea salt
- 2L water
Refreshing Broth Seasoning Ingredients- 1/2 onion
- 35g garlic (approx. 15-20 cloves)
- 7g ginger (approx. 1 knob)
- 1 Tbsp fish sauce (like Kkanari)
- 2 Tbsp plum extract
- 1 Tbsp salted shrimp
- 60g cooked rice (approx. 1/4 cup)
- 200ml water
Cucumber Filling Ingredients- 1 red bell pepper
- 1 yellow bell pepper
- 120g chives
- 5 stalks scallions
- 1 Tbsp fish sauce (like Kkanari)
- 0.5 tsp salt
- 1/2 onion
- 35g garlic (approx. 15-20 cloves)
- 7g ginger (approx. 1 knob)
- 1 Tbsp fish sauce (like Kkanari)
- 2 Tbsp plum extract
- 1 Tbsp salted shrimp
- 60g cooked rice (approx. 1/4 cup)
- 200ml water
Cucumber Filling Ingredients- 1 red bell pepper
- 1 yellow bell pepper
- 120g chives
- 5 stalks scallions
- 1 Tbsp fish sauce (like Kkanari)
- 0.5 tsp salt
Cooking Instructions
Step 1
Gently scrub the washed cucumbers with coarse sea salt to remove any wax or impurities. Rinse them thoroughly under running water about three times.
Step 2
In a pot, bring 2L of water and 135g of coarse sea salt to a boil over high heat. Once the saltwater boils, turn off the heat. Submerge the prepared cucumbers completely in the hot water, turning them to ensure even brining. Let them brine for 7 minutes. This helps maintain their crispness without becoming mushy.
Step 3
Drain the brined cucumbers using a colander. Rinse them twice under cold running water to remove excess salt. Finally, briefly soak them in ice-cold water to chill them thoroughly, which further enhances their crisp and refreshing texture.
Step 4
To create the refreshing broth, combine all the broth seasoning ingredients (1/2 onion, 35g garlic, 7g ginger, 60g cooked rice, 200ml water) in a blender and blend until smooth. Set aside.
Step 5
Trim off the ends of the chilled cucumbers. Cut each cucumber lengthwise into four equal parts. Then, using a spoon or knife, carefully scoop out the seeds from the center to create a hollow for the filling.
Step 6
Prepare the vegetable filling. Finely julienne the red and yellow bell peppers. Cut the chives and scallions into similar lengths. In a bowl, gently toss the prepared vegetables with 1 Tbsp fish sauce and 0.5 tsp salt to lightly season them.
Step 7
Carefully stuff the hollowed-out cucumber pieces with the prepared vegetable mixture. Fill them generously but leave some space, as you’ll be cutting the cucumbers into bite-sized pieces later.
Step 8
Place any remaining filling ingredients at the bottom of your kimchi container. Arrange the stuffed cucumber pieces, cut into attractive bite-sized pieces (about 2-3 cm), on top. Arranging them like cucumber rolls makes for a visually appealing dish.
Step 9
Strain the blended broth mixture through a fine-mesh sieve to obtain a clear liquid. Add 1 Tbsp fish sauce and 2 Tbsp plum extract to the strained broth. Adjust the seasoning with salt to your preference. It’s best to slightly under-season at this stage, as the flavor will develop during fermentation.
Step 10
Pour the clear broth over the cucumbers in the container, ensuring they are about 70% submerged. Cover the container and let it ferment at room temperature for 1-2 days. Once it has fermented to your liking, refrigerate it and enjoy it chilled. The fermentation time may vary depending on the ambient temperature and humidity.
