Crispy Cucumber and Cabbage Kimchi
Summer Delight: Making Refreshing Cucumber and Cabbage Kimchi
Beat the summer heat with this incredibly refreshing and crisp Cucumber and Cabbage Kimchi! Perfect for light eaters or anyone craving a crunchy texture, this recipe utilizes fresh cucumbers and crisp cabbage for a delightful side dish. It’s simple to make and offers a burst of flavor that will revitalize your palate during the warmer months. Enjoy this homemade summer delicacy!
Kimchi Ingredients
- 1kg Cabbage (about 1/2 head)
- 6 Cucumbers
- 50g Chives (optional)
Kimchi Seasoning
- 1/2 cup Coarse Gochugaru (Korean chili flakes)
- 2 Tbsp Saeujeot (fermented salted shrimp), generous amount
- 3 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2-3 Tbsp Sugar (adjust to taste)
Cabbage Brining Ingredients
- 2/3 cup Coarse Salt
- 4 cups Water
Cucumber Brining Ingredients
- 2 Tbsp Coarse Salt
- 1/2 cup Coarse Gochugaru (Korean chili flakes)
- 2 Tbsp Saeujeot (fermented salted shrimp), generous amount
- 3 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2-3 Tbsp Sugar (adjust to taste)
Cabbage Brining Ingredients
- 2/3 cup Coarse Salt
- 4 cups Water
Cucumber Brining Ingredients
- 2 Tbsp Coarse Salt
- 2 Tbsp Coarse Salt
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly. To remove any rough spots on the skin, rub them gently with coarse salt. This helps clean them effectively. (Tip: You can also soak the cucumbers and chives in a fruit wash solution for a cleaner rinse.)
Step 2
Prepare the main ingredients for the kimchi: 1/2 head of cabbage, 6 cucumbers, and a small bunch of chives. If you don’t have chives, you can omit them or add a bit of green onion instead.
Step 3
Cut the cabbage into bite-sized cubes. First, remove the tough core, then separate the inner leaves. Cut them into 3-4 cm cubes to ensure a consistent size.
Step 4
In a large bowl, combine 4 cups of water and 2/3 cup of coarse salt. Stir with a whisk or spoon until the salt is completely dissolved. Once the salt brine is ready, add the cubed cabbage and let it brine at room temperature for about 1 hour.
Step 5
While the cabbage is brining, prepare the cucumbers. After washing them with salt, trim off the ends. Cut each cucumber lengthwise into 4 pieces. Then, place them flat on a cutting board and cut each piece into 4 again. (Tip: Avoid cutting them too thinly, so they don’t break apart during the brining process.)
Step 6
Place the cut cucumbers in a bowl and add 2 tablespoons of coarse salt. Mix well to coat the cucumbers evenly. Let them brine for about 15 minutes.
Step 7
Chop the chives into pieces similar in length to the cut cucumbers, about 2-3 cm long.
Step 8
When brining the cabbage, turn it over halfway through. Placing a heavy plate on top will help the cabbage brine more evenly and absorb the salt better.
Step 9
After brining for about 1 hour, rinse the cabbage lightly under cold water to remove excess salt. Drain the cabbage thoroughly in a colander, pressing gently with your hands to remove as much water as possible. This ensures the seasoning will adhere well.
Step 10
The cucumbers should be adequately softened after 15 minutes of brining. Do not rinse them with water; instead, drain them directly in a colander to remove excess moisture.
Step 11
Now, let’s mix the Cucumber and Cabbage Kimchi! Combine the drained brined cabbage and cucumbers in a large mixing bowl.
Step 12
Add 1/2 cup of coarse gochugaru (Korean chili flakes).
Step 13
Mix everything thoroughly until the chili flakes are evenly distributed. This initial step is about coloring the ingredients.
Step 14
Once the ingredients are nicely coated with chili flakes, it’s time to add the seasoning for flavor. Mix well again to ensure the color is uniform and appealing.
Step 15
Next, add 3 tablespoons of minced garlic, 1 teaspoon of minced ginger, and 2 tablespoons of saeujeot (fermented salted shrimp). Saeujeot adds a wonderful depth of umami flavor to the kimchi.
Step 16
Add the prepared seasoning ingredients and mix thoroughly again until everything is well combined.
Step 17
Finally, add 2-3 tablespoons of sugar for sweetness. It’s best to start with 2 tablespoons, taste, and then adjust based on the natural sweetness of your cucumbers and cabbage, as well as your personal preference. Adjusting the sugar based on taste is crucial.
Step 18
Add the prepared chives last.
Step 19
Gently mix in the chives. Your delicious Cucumber and Cabbage Kimchi is now ready! Be careful not to overmix.
Step 20
Chives can develop a raw, grassy flavor if overmixed. Therefore, add them at the very end and just toss gently to combine. Enjoy your fresh and crunchy Cucumber and Cabbage Kimchi!
