Crispy Cucumber and Onion Kimchi
Enjoy the Satisfying Crunch: A Refreshing Cucumber and Onion Kimchi
With fresh garlic scapes and new onions in season, and the arrival of cucumber pickling season, the markets are overflowing with fresh produce! I’ve picked up some garlic scapes and new onions to make a simple, quick cucumber kimchi. The sweetness of the new onions makes this kimchi wonderfully crisp and delicious. By soaking the sliced onions in water and changing it just once, you can remove the pungent spiciness, leaving only their natural sweetness, which pairs beautifully with the cucumber. This is a highly recommended, super-easy kimchi for when you crave a fresh batch! It’s quick to make and bursting with the flavors of spring.
Kimchi Ingredients- 5 Cucumbers
- 1 New Onion
- 2/3 Tbsp Coarse Salt (for curing cucumbers)
Seasoning- 3 tsp Salt (adjust to taste)
- 1/2 tsp MSG (optional)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- Scallions or Green Onions, chopped (to taste)
- 3 tsp Salt (adjust to taste)
- 1/2 tsp MSG (optional)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- Scallions or Green Onions, chopped (to taste)
Cooking Instructions
Step 1
First, prepare the new onion. Peel the onion and cut it into large, quartered wedges. Place the cut onion in a bowl of cold water and soak for about 10-15 minutes, changing the water once or twice to remove its pungency. This method retains the onion’s natural sweetness while keeping it crisp.
Step 2
Wash the fresh cucumbers thoroughly and trim off the ends. Cut them in half lengthwise, then slice into zigzag shapes about 1.5 cm thick. Place the sliced cucumbers in a bowl, sprinkle with 2/3 Tbsp of coarse salt, and toss to coat evenly. Let them cure for about 15-20 minutes, or until they are slightly wilted and bend easily. Rinse the cured cucumbers lightly under cold running water, then drain them completely in a colander, ensuring no excess water remains.
Step 3
Drain the prepared onion (from which the pungency has been removed) in a colander as well. It’s important to drain the onion thoroughly to prevent the kimchi from becoming watery and to ensure the seasoning is absorbed well.
Step 4
Combine the drained cucumbers and onions in a bowl. Add the prepared seasoning ingredients: salt, MSG (if using), gochugaru, minced garlic, and chopped scallions. Adjust the amount of salt according to your preference; it’s best to start with less and add more after tasting.
Step 5
Gently mix the ingredients to ensure the seasoning is evenly distributed over the cucumbers and onions. Avoid mixing too vigorously, as this can break down the cucumbers. Toss them gently but thoroughly so every piece is coated.
Step 6
Transfer the finished cucumber and onion kimchi to a serving dish. While it’s delicious eaten immediately, letting it chill in the refrigerator for about 30 minutes to an hour will allow the flavors to meld, resulting in a deeper taste. Enjoy this crisp and refreshing cucumber and onion kimchi, bringing the taste of spring to your table!
