Stuffed Cucumber Kimchi

Ingredients

• 4 medium-sized cucumbers 4 medium-sized cucumbers
• 1 small daikon radish, julienned (1 cup / 150g) 1 small daikon radish, julienned (1 cup / 150g)
• 1 carrot, julienned (1 cup / 150g) 1 carrot, julienned (1 cup / 150g)
• 4 scallions, thinly sliced 4 scallions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons Korean chili flakes (gochugaru) 2 tablespoons Korean chili flakes (gochugaru)
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Slice off both ends of the cucumbers and cut them into 4-inch long sections.
2. 2.
   Carefully hollow out the cucumbers using a small spoon, making sure not to pierce through the sides.
3. 3.
   In a large bowl, combine the julienned radish, carrot, scallions, minced garlic, grated ginger, Korean chili flakes, fish sauce, soy sauce, sugar, and salt. Mix well until all the ingredients are evenly coated.
4. 4.
   Stuff the cucumber sections with the vegetable mixture, pressing it firmly to ensure they are tightly packed.
5. 5.
   Place the stuffed cucumbers in an airtight container or glass jar, leaving some space at the top for fermentation.
6. 6.
   Cover the container and let it sit at room temperature for 24 hours to kickstart the fermentation process.
7. 7.
   After 24 hours, transfer the container to the refrigerator and let it ferment for an additional 2 to 3 days to develop the desired tanginess.
8. 8.
   Once fermented, Stuffed Cucumber Kimchi is ready to be enjoyed. Serve it as a side dish or as a topping for rice bowls or salads.

Treat your ingredients with care...

• Cucumbers — Choose firm and crisp cucumbers for the best texture. English cucumbers or Persian cucumbers work well for this recipe.
• Korean chili flakes (gochugaru) — Adjust the amount of chili flakes according to your spice preference. Add more for a spicier kimchi or reduce the amount for a milder version.
• Fish sauce — If you prefer a vegetarian or vegan version, you can omit the fish sauce and increase the amount of soy sauce for added umami flavor.

Tips & Tricks

• For a quicker fermentation process, you can leave the stuffed cucumbers at room temperature for 48 hours instead of 24 hours before transferring them to the refrigerator.
• Make sure to use clean utensils and a sterilized container to prevent any unwanted bacteria from affecting the fermentation process.
• Adjust the level of spiciness by adding more or less Korean chili flakes according to your taste preference.
• Stuffed Cucumber Kimchi tastes best when it has had a chance to ferment for at least 2 to 3 days in the refrigerator, allowing the flavors to meld together.

Serving advice

Serve Stuffed Cucumber Kimchi as a side dish alongside Korean BBQ, rice, or as a topping for bibimbap (Korean mixed rice bowl). It also pairs well with grilled meats and seafood.

Presentation advice

Arrange the stuffed cucumbers on a platter, garnished with sesame seeds and fresh cilantro for an attractive presentation. The vibrant colors of the kimchi will make it visually appealing.