Description
Discover the bold and refreshing flavors of homemade cucumber kimchi. This quick and easy Korean side dish features thinly sliced cucumbers tossed in a zesty, garlicky sauce for a crunchy, flavor-packed condiment.
Ingredients
– 2 large cucumbers, thinly sliced
– 2 tablespoons Korean chili flakes (gochugaru)
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey (optional)
– 1/2 teaspoon salt
Instructions
1. – In a large bowl, combine the sliced cucumbers, Korean chili flakes, minced garlic, and grated ginger.
2. – Add the soy sauce, rice vinegar, honey (if using), and salt. Toss everything together until the cucumbers are evenly coated.
3. – Transfer the cucumber kimchi mixture to an airtight container or jar. Press down to remove any air pockets.
4. – Cover and let ferment at room temperature for 2-3 days, depending on your preferred level of tanginess.
5. – Once fermented, refrigerate the cucumber kimchi for up to 2 weeks. Enjoy as a refreshing side dish or topping for bowls, tacos, and more.
Notes
– For a spicier kimchi, increase the amount of Korean chili flakes.
– Adjust the fermentation time based on your taste preferences – longer fermentation will result in a tangier flavor.
– The cucumber kimchi can be enjoyed immediately, but the flavors will continue to develop and deepen over time.
- Prep Time: 10
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean