Crisp Cucumber and Cabbage Kimchi
#CucumberRecipe #CabbageRecipe #CucumberCabbageKimchi #ScallionKimchiSauce #KimchiSauce
A delightful fusion of vibrant flavors! This recipe brings together the satisfying crunch of cucumbers and the subtle sweetness of cabbage, all coated in a rich and spicy scallion kimchi sauce. We’ll meticulously salt the vegetables to enhance their crispness and use fruit syrup and fermented seafood extract for an umami-rich seasoning. Perfect as a standalone side dish or a refreshing accompaniment to heartier meals, this cucumber and cabbage kimchi is sure to tantalize your taste buds!
Main Ingredients
- 15 Cucumbers
- 1/2 Head of Cabbage
- 3 Tbsp Coarse Sea Salt
- 400g Scallions (Green Onions)
- 7 Ladles of Prepared Kimchi Paste (or adjust to taste)
Scallion Kimchi Paste Ingredients
- 4 Cups Gochugaru (Korean chili flakes, based on paper cup)
- 4 Tbsp Maesil Cheong (Plum Syrup)
- 3 Tbsp Saeujeot (Salted Shrimp)
- 6 Tbsp Kkotge Aekjeot (Crab Fermented Sauce)
- 3 Tbsp Ssalyeot (Rice Syrup, or corn syrup)
- 4 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 3 Tbsp Gochugassi (Chili seeds, optional)
- 3 Cups Chapssal Pul (Cooked Rice Flour Porridge, based on paper cup)
- 4 Cups Broth (based on paper cup, anchovy and kelp broth recommended)
- 4 Cups Gochugaru (Korean chili flakes, based on paper cup)
- 4 Tbsp Maesil Cheong (Plum Syrup)
- 3 Tbsp Saeujeot (Salted Shrimp)
- 6 Tbsp Kkotge Aekjeot (Crab Fermented Sauce)
- 3 Tbsp Ssalyeot (Rice Syrup, or corn syrup)
- 4 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 3 Tbsp Gochugassi (Chili seeds, optional)
- 3 Cups Chapssal Pul (Cooked Rice Flour Porridge, based on paper cup)
- 4 Cups Broth (based on paper cup, anchovy and kelp broth recommended)
Cooking Instructions
Step 1
The secret to this dish is the pre-made ‘Scallion Kimchi Paste’! This versatile paste can be used for various kimchi, including chili pepper kimchi and stuffed cucumber kimchi. For the detailed recipe of the scallion kimchi paste, please refer here: https://blog.naver.com/koreastencil/223079865784
Step 2
For the best crispness, we recommend using ‘Chwicheong cucumbers’ which have less water content. Wash them thoroughly under running water.
Step 3
Trim off both ends of each cucumber. Then, cut each cucumber lengthwise into 4 equal pieces. Subsequently, cut each of these quarters lengthwise into another 4 pieces, resulting in a total of 16 bite-sized pieces per cucumber. Ensure they are manageable for eating.
Step 4
Remove the tough core from the half head of cabbage and wash it thoroughly. Cut the cabbage into bite-sized cubes, similar in size to the cucumber pieces. Avoid cutting them too small, as this can diminish the enjoyable chewiness.
Step 5
Now, it’s time to salt the prepared cucumbers and cabbage. Add 3 tablespoons of coarse sea salt to the cut vegetables and mix well. Salting with coarse sea salt helps maintain a crispy texture and also acts as a preliminary seasoning.
Step 6
After mixing with coarse sea salt, add just enough water to cover the vegetables and let them salt for a total of 3 hours. It’s good to check and toss them occasionally. Once salted, taste a piece. If it’s too salty, rinse it lightly once or twice under running water to reduce the saltiness. If it is excessively salty, you must rinse it 5-6 times to completely remove the salt. Undersalted vegetables can be adjusted with more seasoning, but overly salty ones are difficult to fix, so always taste and adjust the rinsing process.
Step 7
Gently squeeze out excess water from the well-salted cucumbers and cabbage. Then, add 7 ladles of the pre-made scallion kimchi paste and mix everything thoroughly. If your kimchi paste already contains scallions, you might not need to add more, but you can add extra if you prefer. Ensure the paste is evenly distributed without crushing the vegetables.
Step 8
Allow the freshly mixed cucumber and cabbage kimchi to ferment at room temperature for about one day, then store it in the kimchi refrigerator to chill. It’s delicious eaten fresh, but the flavors deepen beautifully with a bit of aging. I served this with Dongpo Pork, and it was an absolute delight! This kimchi also pairs wonderfully with ramen, manduguk (dumpling soup), and sujebi (hand-pulled dough soup). Give it a try!
