- 6 cups water
- 3 lb Persian, Korean or English cucumbers
- 1/3 cup Korean kimchi sea salt or 1/4 cup kosher sea salt
For Kimchi Sauce
- 1/2 cup gochugaru, Korean red pepper flakes
- 1 tbsp salt
- 4 tbsp Yondu, Korean fermented vegetable sauce
- 1 tbsp Maesilaek, Korean green plum extract or apple juice
- 1 tbsp raw sugar
- 2 tbsp chopped garlic (approximately 6 cloves garlic)
- 1 oz ginger, chopped
- 1 red chili, seeded and julienned, optional
- 2 oz shredded carrot
- A handful of chive (approximately 2 oz)
- Bring 6 cups of water to a boil.
Cut cucumbers into 2 1/2” longe pieces, then give 2 slits like a cross with 1/2” attached on another end for the traditional Korean cucumber kimchi look. You could also cut them into Kkakduggi style (this is easier)- Cut into quarters lengthwise, remove seeds, and cut them into bite sizes. Add all cucumbers into a heatproof bowl (I used stainless steel bowl & pyrex bowl)
- When water is boiling, turn off the heat and add Korean kimchi sea salt. Stir until the salt has dissolved. Pour hot salt water immediately over cucumbers. Make sure the cucumbers are covered evenly with salted water. Let it sit for 30 to 40 minutes.
- Meanwhile, let’s make kimchi sauce!
Combine all ingredients for kimchi sauce in a mixing bowl and set aside.
- Now, drain cucumbers and rinse under running cold water 3 times. Drain completely.
Fill cucumbers with kimchi sauce, place in an air-tight container, and repeat with the rest of cucumbers and sauce.
If you prepared the Kkakduggi style, toss cucumbers with sauce, and that’s all! Garnish with some sesame seeds to your taste, and it’s done! You can serve this cucumber kimchi immediately, or you can ferment it overnight on a kitchen counter then place it in a fridge. It is truly delicious with freshly cooked rice!