Cucumber Kimchi

Name: Cucumber Kimchi
Yield: Fills a 1-Litre Container
Cuisine: American
Ingredients: ¼ small onion, thinly sliced; 1 spring onion (green and white), cut into 5cm matchsticks; 1 small carrot, cut into 5cm matchsticks; ½ teaspoon jarred salted shrimp (optional); 1 tablespoon usukuchi (light soy sauce); 1 tablespoon fish sauce; 4 garlic cloves, thinly sliced; 1½ tablespoons thinly sliced strips peeled fresh ginger; 1½ tablespoons kochukaru (Korean chilli flakes); 1½ teaspoons coarse sea salt; 2½ tablespoons sugar; 450 g Kirby or other pickling cucumbers, halved lengthways and cut into 1cm-wide spears; 450 g Kirby or other pickling cucumbers, halved lengthways and cut into 1cm-wide spears

Aka oi Kimchi

Preparation info

Fills a
1 Litre
Container

Difficulty
Easy

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

This recipe is at the intersection of the ease of quick pickling and the full-on flavour of a long-fermented kimchi. It’s best in the summer, when Kirby cucumbers, flavourful and sturdy, are in season and there are hot dogs around to put them on.

Ingredients

450 g Kirby or other pickling cucumbers, halved lengthways and cut into 1cm-wide spears
2½ tablespoons sugar

Americas
Asia
United States
Japan
China
Korea
Preserve
Pescatarian
New York
Summer

Method

Toss the cucumbers with 1½ teaspoons of the sugar and ¼ teaspoon of the salt in a bowl. Let them stand for about 10 minutes, until they’ve given up some of their juice and softened

Ingredients

Method

Photos