Cucumber Kim Chi Recipe

This is a printer-friendly version of my mom's recipe for cucumber kim chi. If you'd like to see how this is done in pictures, view:

How to Make Cucumber Kim Chi

This is easily one of my favorite Korean side dishes. Hope you and your loved ones enjoy it.

Ingredients:

15 to 20 small cucumbers, the kind that are used to make dill pickles, or the equivalent amount of any other type of cucumber
3 green onions (ribs, not bunches), chopped
1/4 small yellow onion, chopped
2 flat tablespoons crushed red pepper flakes (ko choo kah roo)
1 teaspoon vinegar
1 tablespoon honey

Directions:

1. Give the cucumbers a good rinse, then chop them into bite-size pieces. Put them in a large bowl, add about two flat tablespoons of sea salt, and toss well.

2. Allow salted pickles to sit overnight at room temperature, or at least for a couple of hours. The salt helps draw moisture out of the cucumbers, which creates a natural brine.

3. Add 1/2 to 1 full teaspoon of minced raw garlic, chopped green and yellow onions, chili flakes, honey, and vinegar.

4. Put on a pair of gloves (to protect your skin against the heat of the ko choo kah rhoo) and give everything a good toss.

5. Pack your cucumber kim chi away into glass bottles, and don't forget to add a bit of brine to each one - just a couple of tablespoons of brine per bottle will do.

6. Leave capped bottles of cucumber kim chi out in room temperature for 24 to 48 hours to give it a chance to ferment. After 24 to 48 hours, transfer the bottles to your refrigerator.

You can serve cucumber kim chi with just about anything. Koreans typically eat it along with a bowl of rice, miso soup, and a number of other vegetable side dishes.

Don't forget to take a look at the pictorial for this recipe here:

How to Make Cucumber Kim Chi