Easy Cucumber Kimchi

I LOVE fermented foods. The last few weeks, I’ve been working on a few fermetation projects and buying fermented products to test and add to dishes. While this is not technically a feremented dish itself, it does use gochujang, which is a fermented chili paste.

What I love about using the gochujang instead of dried chili flakes is that, while it is still fairly spicy, it is also very umami. Adding something that is already feremented gives you that complex flavor, but without all the time or knowledge of probiotics.

This is a pretty easy recipe and it’s rather tame for people who are not experienced with fermented foods. I like to cut the vegetables in thin strips and make it more of a slaw, but you could cut them up different ways if you would like. Enjoy!

 

This is what I use

3 medium cucumbers, skin removed, seeded, and thinly julienned (English or pickling cucumbers work well)

4-5 medium radishes, thinly julienned (I used a mix of daikon and red radishes)

1 carrot, thinly julienned

2 scallions, chopped

1 clove garlic, finely chopped

1 tsp finely grated ginger

1 1/2 tbsp sea salt

1 1/2 tsp chili flakes

2 tbsp gochujang* (I use this brand)

1/2 tbsp sesame oil

1 tbsp rice vinegar

1 1/2 tbsp sugar

How do you make cucumber kimchi?

In a medium bowl, toss julienned cucumbers with salt. Let sit for at least five minutes.

In the meantime, in a large bowl, mix gochujang, sesame oil, vinegar, sugar, garlic, ginger, and chili flakes. Mix to combine until sugar is dissolved.

Drain excess water from cucumbers and add to bowl with sauce. Add remaining vegetables and toss to coat well. Warning: wear gloves.

Cover and store in the refrigerator for at least two hours. I would recommend storing overnight before eating for the best flavor. Can be kept up to a week in the fridge. Enjoy as a side or on sandwiches, wraps, or tacos!