Carole Pecks Fresh Cucumber Kimchi Food

CUCUMBER KIMCHI

Cucumber Kimchi image

Cucumber kimchi can be made using any cucumber, but this recipe uses kirby cucumbers, resulting in an extra crunchy, flavorful condiment. Perfect for enjoying the last bit of summer, this kimchi can be served alongside Korean BBQ or as one of the side dishes to a larger meal. It's also great on a burger! You can enjoy it right away or the next day after letting it sit for up to 4 to 6 hours at room temperature following overnight refrigeration. If you don't finish it, don't worry, this cucumber kimchi can hold for at least 1 week in the refrigerator!

Provided by Food Network Kitchen

Categories condiment

Time 4h45m

Yield about 2 cups of cucumber kimchi

Number Of Ingredients 8

Ingredients

3 medium Kirby cucumbers, sliced 1/2 inch thick
Kosher salt
1 1/2 teaspoons sugar
6 cloves garlic
1 1/2-inch piece fresh ginger, peeled
4 teaspoons gochugaru
4 teaspoons fish sauce
1 tablespoon apple cider vinegar

Steps:

Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.

CAROLE PECK'S FRESH CUCUMBER KIMCHI

Carole Peck's Fresh Cucumber Kimchi image

Provided by Mark Bittman

Categories side dish

Time 3h30m

Yield 16 small servings

Number Of Ingredients 9

Ingredients

3 pounds pickling cucumbers, well scrubbed
2 tablespoons coarse salt
2 cups peeled and julienne daikon radish
1 1/2 tablespoons or more of ground red Korean chilies
3 large cloves garlic, peeled and smashed
2 tablespoons peeled and minced or grated ginger
6 scallions, thinly sliced
1/4 cup sesame oil
1 1/2 tablespoons toasted sesame seeds

Steps:

Cut off ends of cucumbers, quarter and cut into 3-inch lengths. Mix in a bowl with half the salt, and set aside for 3 hours.
Drain the cucumber, and gently squeeze out excess liquid. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot. You may want to wear disposable rubber gloves.
Just before serving, add the sesame oil and seeds, and toss. Serve immediately or refrigerate. Keeps well for a week, becoming spicier every day.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 260 milligrams, Sugar 2 grams

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