While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Quick Cucumber Kimchi

pickling cucumbers or other small cucumbers (about 8 ounces)

salt

garlic,

scallions,

ginger,

rice vinegar

Korean chile powder (see Note)

sugar

fish sauce (see Note)

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.


Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).


Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.


Qestion: "2 scallions, white and light green parts only"? What other parts are there?

My friend made this first, and shared the recipe, and the Korean chili powder with me. Where we live, the powder is easy to get, but only comes in big 1 kilo bags!  I quadrupled the recipe, and added diced daikon for more crunch and texture. Very easy to make with a huge flavour return!

"Fish Sauce" from different countries taste different. Using Thai Fish sauce makes this dish taste off... A LOT.  If you can't get Korean fish sauce, then I would leave it out or not bother making this dish.  If you like Chinese food made by Mexicans or Mexican food made by Chinese I guess it's okay.

I and my cohorts at work eat a ton of kimchi (quick and easy) so I made a 10X batch.  I used 2X the spice, 1.5X the fresh ginger, and added freshly peeled daikon radish cut into thin matchsticks for some further bite as cucumber kimchi is normally quite mild...so in a sense I used the cocktail I used for when I am making cabbage kimchi.  Additionally I peeled (understanding that takes away some of the nutrients) and cut the cucumber into thicker smaller uniform pieces.  As a kimchi aficionado who makes it often I and the guys really enjoyed this recipe, just needed to add a little more punch.

I have not yet made this but could I add tomatoes to this?

wonderful!
So glad to find this recipe.  It takes me back to my days in Korea.  So easy to prepare...a wonderful, healthy dish by itself or paired with most any grilled meat.  Thanks for sharing!  (PS I used Korean Garlic Chili Paste as that's what I have on hand)
Pros: Easy, Healthy, Delicious!



Very good recipe.  Nice side dish with fish &amp; rice.  Will definitely go back to this recipe again and again.




I've made kimchi a couple of times. We love it. But, this kimchi is the easiest and among the most flavorful I've tried. The cucumber retains it's crunch and the flavor is phenomenal. My only complaint is the batch was small. The next time I make it (this weekend after hitting the farmer's market for good local cumcumber) I'll likely triple or quadruple the recipe. Outstanding!



quick cucumber kimchi

Total: 40 minutes

Author : EatingWell Member

Ingredients

Instructions

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