tmedia
Main content

https://www.lifestylefood.com.au/recipes/23169/cucumber-kimchi-and-radish-pickle

LifestyleFOOD.com.au

Cucumber Kimchi and Radish Pickle

This version of kimchi is one of the most popular.  It is fresh and crunchy and makes for a yummy side dish for many a meal. 

Ingredients

  • 1 pound (454 grams) small Korean, Persian or Kirby cucumbers

  • 1 tablespoon kosher salt or sea salt

  • 4 scallions or spring onions, chopped into 2- to 3-inch pieces (5- to 7 ½-centimeters)

  • 1 medium onion, roughly chopped

  • 1 small clove garlic

  • 1-inch (2½-centimetre) piece ginger

  • 2 tablespoons water

  • 1 tablespoon Korean chili flakes (gochugaru), or to taste

  • 1 tablespoon sugar

  • 1 tablespoon salted shrimp (saewoo jut)

  • 15 chives, cut into 2-inch (5-centimetre) pieces

  • Radish Pickle

  • 6 ounces (175 grams) white radish, mouli or daikon, julienned into long strips

  • 4½ teaspoons Korean apple vinegar or rice wine vinegar

  • 1½ tablespoon white granulated sugar

  • 1½ teaspoons Korean chili flakes (gochugaru), or to taste

  • 1 small clove garlic, grated

  • 1 teaspoon sea salt or kosher salt

Method

  • 1.

    Using a small knife, cut each cucumber crosswise into 2-inch (5-centimetre) pieces. Stand the pieces on their cut sides. Cut each piece two-thirds of the way down into quarters lengthwise, keeping them attached at the bottom.

  • 2.

    Sprinkle the cucumbers with salt, making sure to stuff inside the cuts of the cucumbers. Place in a single layer on their cuts sides in a glass or other nonreactive dish, cover, and let sit at room temperature for 1 hour to soften.

  • 3.

    Meanwhile, prepare the chili paste mix. In the bowl of a food processor, combine all of the remaining ingredients except for the chives. Pulse until a coarse paste forms. Stir in the chives.

  • 4.

    Rinse the salted cucumbers very well under cold water, making sure to evacuate the crevices, and shake dry. 

  • 5.

    Spread open the cucumbers and using plastic gloves, stuff the chili mix into and around each piece generously. 

  • 6.

    Place into a container, packed somewhat tightly, and press in any remaining chili paste and liquid. Seal tightly.

  • 7.

    Allow the cucumbers to ferment at room temperature for 24 hours. 

  • 8.

    Refrigerate until ready to serve.  

  • Radish Pickle:

  • 1.

    In a medium sized bowl, mix all of the above ingredients together and stir to coat the radish well.  Cover and chill for 1 hour before serving.  

Notes

Copyright, 2014, Judy Joo, All rights reserved

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings