Cucumber Kimchi sliced in half with kimchi sprinkled on top, served in a deep speckled blue and grey bowl

Cucumber kimchi

  • makes 500g
  • Easy

Do you love kimchi? Check out this quick and easy recipe for mini cucumber kimchi. Packed with punchy peppery gochugaru and fiery ginger these fermented cucumbers are ideal for a summer bbq

Advertisement

FOOD TREND: KIMCHI AND FERMENTING

While pickling and fermenting was historically done out of necessity – to preserve, to aid digestion now chefs and cooks have realised its potential as a serious flavour enhancer and are getting increasingly creative. From cool kombuchas and punchy pickles to crunchy ’krauts, there’s a whole world of gut-friendly foods and drinks to try.

Kimchi, a staple in Korean kitchens, is essentially spicy lacto-fermented cabbage at its most traditional – with chopped, salted chinese cabbage, pepped up with garlic, ginger and gochugaru (Korean ground red pepper). Packed with probiotic bacteria and great for gut health (which essentially means good for your digestion) – it also tastes delicious as a side dish or condiment, but also as a central part of a meal – think stews through to stir-fries.

But there are plenty of ways to get that signature tang and crunch – and we’ve been experimenting in the olive test kitchen, inspired by new-wave fermenters. So here’s our cucumber version – it’s a good entry-level kimchi, if you’ve not tried it before, as it’s not too funky and is ready in less than 24 hours.


Try kimchi and other ferments at Scully

Click here to read our review of this new temple of ferment just off London’s Regent Street. Its weird and wonderful jars (pictured below) include rhubarb sriracha, green pickled peaches, dehydrated turnips, pickled blueberries, preserved lemons, umeboshi green strawberries, and leeks in ‘left-over’ champagne, olive oil and salt.

Scully, London SW1 pickles and fermenting jars
Fermenting jars at Scully, London SW1

Cucumber kimchi recipe

Ingredients

  • mini cucumbers 500g, halved lengthways
  • flaky sea salt 2 tsp
  • caster sugar 1 tsp
  • apple ½, grated
  • garlic 3 cloves, sliced
  • ginger a thumb-sized piece, shredded
  • gochugaru 2 tbsp, (see notes below)
  • fish sauce 1 tbsp
  • soy sauce 1 tbsp
  • spring onions 3, shredded

Method

  • Step 1

    Put the cucumber pieces into a bowl and sprinkle over the salt. Toss and leave for 20 minutes to draw out the moisture, then drain.

  • Step 2

    Put the sugar, apple, garlic, ginger, gochugaru, fish sauce and soy sauce into  a bowl and mix well. Add in the drained cucumbers and spring onions, and toss really well. Spoon into a shallow dish and leave covered at room temperature for 12 hours or overnight, stirring every now and again. It’s then ready to serve or will keep covered in the fridge for a week, with the cucumbers becoming softer and funkier with time.

Gochugaru is a Korean ground red pepper and is available from specialist grocers and online.

Make your own pickles with our easy guide to fermenting...

The low down of fermenting - Collection of Vessels

Nutritional Information

  • Kcals 12
  • Fat 0.3g
  • Carbs 1.3g
  • Sugars 1.2g
  • Fibre 0.6g
  • Protein 0.6g
  • Salt 0.6g
Advertisement