Quick Cucumber Kimchi

Cucumber kimchi, is a Korean side dish made by fermenting cucumbers with a spicy seasoning mixture. You can let them ferment for a few days to develop their characteristic tangy and spicy flavor. Cucumber kimchi is a refreshing and crunchy side dish that pairs well with rice and other Korean dishes.

Ingredients

- 250g cucumbers

- 1 teaspoon salt

- 2-3 cloves garlic, finely chopped

- 2 scallions, white and light green parts only, finely chopped

- 10g fresh ginger, peeled and finely chopped

- 15ml rice vinegar

- 10g Korean chili powder

- 10g sugar

- 10ml fish sauce

Instructions

1. Prepare Cucumbers:

   - Cut the cucumbers in half lengthwise and then crosswise into half moons.

   - Place the cucumber slices in a medium bowl and mix thoroughly with salt.

   - Let the cucumbers stand at room temperature for about 30 minutes to allow the salt to draw out excess moisture.

2. In a separate bowl, combine the finely chopped garlic, scallions, ginger, rice vinegar, Korean chili powder, sugar, and fish sauce. Mix well to combine all the ingredients.

3. After 30 minutes, drain the cucumbers using a colander or sieve, discarding the liquid.

4. Add the drained cucumbers to the prepared vinegar mixture in the bowl.

5. Stir the cucumbers into the vinegar mixture until they are evenly coated with the flavorful dressing.

6. Cover the bowl with plastic wrap or a lid and refrigerate the cucumber salad for 12 to 24 hours before serving. This allows the flavors to meld together and the cucumbers to absorb the marinade.

7. Once chilled and marinated, serve the spicy Korean cucumber salad as a refreshing side dish or appetizer.

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Cubed Radish Kimchi

 

Cubed Radish Kimchi is a delightful and easy-to-make Korean side dish that adds a burst of spicy and tangy flavors to your meals. Made with crisp radish cubes, this kimchi is a perfect balance of heat and freshness, creating a vibrant accompaniment to various dishes.

Ingredients

- 600g radish, cubed

- 2 teaspoons salt

- 2 teaspoons sugar

- 15ml fish sauce

- 30g Korean hot pepper flakes (gochugaru)

- 1 stalk of green onions, chopped

- 3-4 garlic cloves, minced

- 0.5 teaspoon minced ginger

Instructions

1. Peel and cube the radish into bite-sized pieces.

2. In a mixing bowl, toss the cubed radish with salt and sugar.

3. Allow the radish to sit for 30 minutes to release water. After 30 minutes, save 1/3 of the released juice.

4. In a separate bowl, combine the fish sauce, Korean hot pepper flakes (gochugaru), chopped green onions, minced garlic cloves, and minced ginger.

5. Add the saved 1/3 of the radish juice to the kimchi seasoning mixture and stir well.

6. Add the seasoned radish cubes to the kimchi seasoning mixture and mix until the radish is evenly coated.

7. Carefully transfer the seasoned radish mixture into a clean glass jar.

8. Press down on the radish to remove any air bubbles and ensure it's tightly packed in the jar.

9. Leave the jar at room temperature for a day or two to kickstart the fermentation process. After that, store it in the refrigerator. 

10. Once the radish kimchi has fermented to your liking, it's ready to be served as a flavorful side dish.

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