Oye Kimchi - Cucumber Kimchi

Course : Cucumbers
Serves: 6
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2 pounds kirby or korean cucumbers -- unpeeled
1/2 cup coarse salt
4 ounces scallions -- finely minced
4 ounces fresh chives -- 1/2-inch strips
2 tablespoons garlic -- crushed
3 tablespoons red pepper flakes
1 tablespoon coarse salt

Preparation / Directions:

Scrub the cucumbers and chop of the ends. Cut three grooves into the cucumbers lengthwise, carefully plunging the knife about halfway in. (Do not cut through the cucumber base.) Place the cucumbers in a container. Dissolve the 1/2 cup of coarse salt in 1/2 cup of water and pour over the cucumbers. Cover and pickle for 3 hours. Toss and turn over. Pickle for 3 more hours. By now, the cucumber should feel flimsy and flexible. Discard the water and put the cucumbers aside. In a mixing bowl, combine the seasonings except the salt and use your had to mix it evenly. Being careful not to overstuff, place a generous amount of seasonings into the grooves in the cucumbers. Pack the cucumbers in a gallon-size container as you go along. Pour 3 cups of water into the mixing bowl with leftover seasonings to rinse it out into a cooking pot. Bring it to a quick boil of about 100 degrees and allow it to cool to room temperature until it is 60 degrees. Dissolve 1 tablespoon of coarse salt into the cooled water and pour over the cucumbers. Cover the surface with plastic wrap, pressing down to keep any air pockets from forming. Cover the container with a lid. Store at 70 degrees for about 30 to 35 hours to ferment. Chill before serving.


Nutritional Information:

16 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 8464mg Sodium

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