{"id":27877,"date":"2022-02-17T14:03:44","date_gmt":"2022-02-17T22:03:44","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=27877"},"modified":"2022-02-17T16:28:37","modified_gmt":"2022-02-18T00:28:37","slug":"cucumber-kimchi-recipe","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/cucumber-kimchi-recipe\/","title":{"rendered":"Cucumber Kimchi"},"content":{"rendered":"\n
\n

This cucumber kimchi <\/strong>recipe is a cinch to make. You combine small, crisp cucumbers with green onions, garlic, fresh ginger, and plenty of chili for a distinctly fresh side dish that's brimming with bright flavors. It tastes delicious and has a gorgeous, crunchy texture that makes it a great match for grilled meats and fish - especially in the summer months.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"Stuffed<\/figure>\n\n\n\n

What is cucumber kimchi?<\/h2>\n\n\n\n

Cucumber kimchi is a lightly fermented Korean vegetable side dish. Like kimchi made with cabbage<\/a> or daikon radish kimchi<\/a>, it's made with a bit of salt and seasoned gochugaru<\/em> (Korean-style chili powder), garlic (or garlic chives), ginger, and other ingredients. <\/p>\n\n\n\n

The cucumbers are crisp and juicy with a delicate sweetness that's balanced by the heat of chilies. A short fermentation period (often only a day, if at all) gives the kimchi a delicious, light acidity. It's similar to Asian Cucumber Salad<\/a> in its freshness and flavor profile.<\/p>\n\n\n\n

There are two types of cucumber kimchi, including oi kimchi<\/em> and oi sobagi<\/em>. The primary difference between the two versions rests in how you cut the cucumbers. For oi kimchi<\/em>, cucumbers are typically sliced crosswise into thin rounds, and you then season them. <\/p>\n\n\n\n

For oi sobagi (stuffed cucumber kimchi), cucumbers are typically cut crosswise into spears (leaving one end intact, similar to how you make preserved lemons<\/a>). After cutting the cucumbers of oi sobagi, you typically stuff them with your seasoning ingredients. <\/p>\n\n\n\n

Stuffed cucumber kimchi (oi sobagi<\/em>) is typically fermented longer than oi kimchi, although the fermentation period still remains shorter than required for many other fermented vegetable recipes<\/a>.<\/p>\n\n\n\n

What's in it?<\/h2>\n\n\n\n

The ingredients for cucumber kimchi are fairly simple. Cucumbers form the foundation of the recipe, while a variety of ingredients which typically include chili pepper, alliums, carrots, and sometimes ginger provide the seasoning. <\/p>\n\n\n\n

In addition, you'll often find that cucumber kimchi recipes also include Korean fish sauce or salted shrimp which give the kimchi a savory, umami note. Further, many recipes also call for sugar which provides a counterbalance to the salt and chili while also accelerating the fermentation process.<\/p>\n\n\n\n