Carole Peck's Fresh Cucumber Kimchi

By Mark Bittman

Published April 9, 1996

Total Time
3 hours 30 minutes
Rating
4(9)
Comments
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Featured in: Exploring the World of Kimchi, the Spicy Korean Staple

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Ingredients

Yield:16 small servings

  • 3 pounds pickling cucumbers, well scrubbed

  • 2 tablespoons coarse salt

  • 2 cups peeled and julienne daikon radish

  • 1 ½ tablespoons or more of ground red Korean chilies

  • 3 large cloves garlic, peeled and smashed

  • 2 tablespoons peeled and minced or grated ginger

  • 6 scallions, thinly sliced

  • ¼ cup sesame oil

  • 1 ½ tablespoons toasted sesame seeds

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 54 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 259 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut off ends of cucumbers, quarter and cut into 3-inch lengths. Mix in a bowl with half the salt, and set aside for 3 hours.

  2. Step 2

    Drain the cucumber, and gently squeeze out excess liquid. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot. You may want to wear disposable rubber gloves.

  3. Step 3

    Just before serving, add the sesame oil and seeds, and toss. Serve immediately or refrigerate. Keeps well for a week, becoming spicier every day.

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Ratings

4 out of 5
9 user ratings
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Comments

Sylvia

I guess you could add fish sauce to the recipe and then not use it if you really wanted to make this vegetarian.

Sandman 5000

Is there an option to make this vegetarian?

Sylvia

I guess you could add fish sauce to the recipe and then not use it if you really wanted to make this vegetarian.

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