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Stuffed Cucumber Kimchi
Oi-So-Begi
Preparation info
- Makes about
10
stuffed cucumbers - Difficulty
Easy
Appears in
By Sohui Kim
Published 2018
This stuffed cucumber kimchi is fun to serve and especially delicious in the summer. I like to chop it up and add it to cold noodle dishes as a crunchy condiment. This is a quick kimchi—don’t try to let it ferment for a long time, or it will spoil and turn into mush.
Ingredients
2 pounds 910 g 10 ½
Method
- Remove the tips from the cucumbers and pat the exposed ends dry. Put them in large zip-top bag with the salt, tossing to make sure the cucumbers are covered, and refrigerate the bag overnight.
- The next day, rinse the cucumbers well and pat them dry.
- Cut the cucumbers lengthwise in an X-shape, but do not cut all the way through the cucumber: leave a 1-
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