Crispy Cucumber and Kohlrabi Kimchi
Seasonal Delights! Simple Cucumber and Kohlrabi Kimchi Recipe
A delightful kimchi made easily with fresh cucumbers and crunchy kohlrabi. Experience a refreshing taste using seasonal vegetables and a simple preparation method that will whet your appetite.
Main Ingredients- 10 white cucumbers
- 1 kohlrabi (about the size of 2 adult female fists)
- 1 handful of green onions
Seasoning Ingredients- 3-4 Tbsp coarse salt (for brining cucumbers and kohlrabi)
- 5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 150ml anchovy sauce
- 2 Tbsp salted shrimp (finely minced)
- 2 Tbsp sugar
- A pinch of toasted sesame seeds
- 3-4 Tbsp coarse salt (for brining cucumbers and kohlrabi)
- 5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 150ml anchovy sauce
- 2 Tbsp salted shrimp (finely minced)
- 2 Tbsp sugar
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Gently scrub the white cucumbers with a soft sponge or cloth to clean them thoroughly. Rinse under running water and drain completely. Letting them air dry on a colander will help remove excess moisture.
Step 2
Cut the cleaned cucumbers in half lengthwise, then slice them into pieces about 2-3 cm long. Slicing them not too thinly will help maintain a pleasant crisp texture.
Step 3
Prepare the kohlrabi, which is in season. Peel the skin using a peeler or a knife. (The kohlrabi I used today was quite large!)
Step 4
Slice the peeled kohlrabi thinly, similar to how you would slice radish. Avoid slicing them too thinly, as they can become mushy; aim for a slightly thicker cut for better texture.
Step 5
In a bowl, combine the sliced cucumbers and kohlrabi. Add the coarse salt for brining and mix well. Let it brine for about 2 hours, flipping the vegetables halfway through to ensure even salting.
Step 6
Wash the green onions clean, drain them, and cut them into lengths similar to the cucumber pieces. You can also use chives or other leafy greens if you prefer.
Step 7
Rinse the brined cucumbers and kohlrabi in cold water 2-3 times to remove the saltiness. It’s crucial to drain them thoroughly. Place them in a colander and let them drain for at least 30 minutes.
Step 8
In a separate bowl, combine the gochugaru, minced garlic, anchovy sauce, minced salted shrimp, and sugar. Mix well to create the seasoning paste. Adjust the amount of sugar to your personal preference for sweetness.
Step 9
Place the well-drained cucumbers and kohlrabi in a large bowl. Add the prepared seasoning paste and gently mix everything together, ensuring the seasoning coats all the vegetables evenly.
Step 10
Add the chopped green onions and mix gently to finish. Taste the kimchi and adjust the seasoning with salt or anchovy sauce if needed. If it’s too bland from the start, the flavor won’t develop well later and it might spoil quickly. It’s best to season it slightly on the saltier side. Store the finished kimchi in the refrigerator.
Step 11
This well-made cucumber and kohlrabi kimchi boasts the crispness of the cucumber and the firm, yet crunchy texture of the kohlrabi. With the addition of fragrant spring green onions, it becomes a delicious kimchi that can be enjoyed for a longer period. It’s a wonderful side dish for rice or a delightful accompaniment to drinks.
